I love making this recipe. I was looking to use up what I had left in the fridge and now I make it all the time.


Recipe Summary

15 mins
45 mins
1 hr
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Press pie pastry into an 8-inch pie dish.

  • Heat a skillet over medium heat; cook and stir bacon for 3 minutes. Add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. Transfer bacon-courgette mixture to the pie pastry.

  • Beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. Top egg mixture with mozzarella cheese.

  • Bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

Cook's Note:

This recipe works just as well with frozen spinach thawed as it does with fresh spinach.

Any variety of cheese can be substituted for the mozzarella cheese.

Nutrition Facts

437 calories; protein 18.7g 37% DV; carbohydrates 32.2g 10% DV; fat 26.5g 41% DV; cholesterol 120mg 40% DV; sodium 768.5mg 31% DV. Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 1 stars
I agree with Rock_Lobster way too much liquid. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
I agree with Rock_Lobster way too much liquid. Read More
Rating: 2 stars
Spinach & Courgette Quiche Haiku: "This was such a mess. Ruined what should have been great. Just too much liquid!" First I hate to be the first review and it be so disappointing but truth folks I should've used my head and realized all the liquid that both the zucchini and spinach would emit (neither were called for in the instructions to be sweated squeezed nor drained.) The two lonely eggs did nothing but settle around the edges of the quiche's "guts" and left a rubbery ring at the crust which incidentally liquified on the base too. My daughter liked what little crusty-crust there was my husband picked out the bacon pieces and ate them reluctantly and I ended up scooping all of the veggies out and using them the following morning in scrambled eggs. With some alterations or vegetable substitutions I'm sure this would be a fine quiche but then the recipe would be an entirely different one altogether. I think I'll stick w/ AR's "crustless spinach quiche" but I'm still glad to have tried something new. Read More