Rating: 1.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

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Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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

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  • 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; carbohydrates 32.2g; fat 26.5g; cholesterol 120mg; sodium 768.5mg. Full Nutrition
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