Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 4 ounces (115g) bacon, diced
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 1 clove garlic, minced
  • 10 ounces (280g) frozen spinach, thawed and squeezed dry
  • 4 large eggs
  • 1 cup (240 ml) milk (whole or 2% work best)
  • 1/2 cup (120 ml) heavy cream (double cream for UK cooks)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 cup (100g) shredded Gruyere cheese (or Swiss cheese as a substitute), divided
  • 1/4 cup (25g) grated Parmesan cheese
  • Fresh parsley, chopped (Optional Garnish)

Instructions:

  1. Preheat oven to 375°F (190°C/ Gas Mark 5). Lightly grease a 9-inch pie plate.
  2. Heat olive oil in a skillet over medium heat. Add bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, reserving some bacon fat in the pan. Add onion to the pan and sauté until softened. Add garlic and cook until fragrant. Stir in spinach and cook briefly to dry it out slightly.
  3. In a large mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
  4. Stir in the cooked bacon, sautéed vegetables, and 3/4 cup (75g) of the Gruyere cheese into the egg mixture.
  5. Pour the mixture into the prepared pie plate. Sprinkle the remaining 1/4 cup (25g) Gruyere and Parmesan cheese over the top.
  6. Bake for 35-40 minutes, or until the quiche is set and golden brown. A knife inserted into the center should come out clean.
  7. Let cool slightly before slicing and serving. Garnish with fresh parsley, if desired. Enjoy this cheesy crustless quiche recipe!