Spinach and Courgette Quiche recipe

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Ingredients

1 pastry for an 8-inch pie crust
6 slices bacon, chopped
1 onion, chopped
1 (10 ounce) bag fresh spinach
1 courgette (zucchini), thinly sliced
1 ½ cups milk
2 eggs
salt and ground black pepper to taste
¼ cup shredded mozzarella cheese

Nutrition Info

436.5 calories
carbohydrate: 32.2 g
cholesterol: 120 mg
fat: 26.5 g
fiber: 4.2 g
protein: 18.7 g
saturatedFat: 8.3 g
servingSize: -
sodium: 768.5 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

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

Recipe Yield

4 servings

Recipe Note

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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