Spinach & Bacon Quiche

Serves: 7

Fresh spinach and chicken bacon quiche using Al Fresco ready to eat chicken bacon

Author: Al Fresco Kitchen,


1/2 (3-ounce) package Al Fresco Fully Cooked Uncured Chicken Bacon, chopped

1 (9-inch) frozen gluten-free deep-dish pie shell

1 tablespoon unsalted butter

1 small shallot, chopped

1/2 cup packed baby spinach

4 large eggs

1 cup whole milk

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

2/3 cup shredded Gouda cheese


  • 1Preheat oven to 350°. Bake pie shell 10 minutes or until lightly browned; remove from oven and place on rimmed baking pan.
  • 2In large skillet, melt butter over medium heat. Add shallot; cook 2 minutes or until tender-crisp, stirring occasionally. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; stir in bacon.
  • 3Place shallot mixture in pie shell. In large bowl, whisk eggs, milk, salt, garlic powder and paprika; pour into pie shell and sprinkle with cheese. Bake quiche 40 minutes or until set, top is golden brown and internal temperature reaches 160°; let stand 15 minutes.
  • 4Cut quiche into 8 wedges.