One of my fondest memories is visiting Grandma Hope in Rhode Island and tasting her famous bacon & spinach quiche Lorraine. We loved it so much that we had to get the recipe. While Grandma Hope has since passed on, living to the good old age of 95, I hope to continue her tradition with this modified version of her recipe.
Family Traditions Celebrated and Remembered Through Food
Gather around the table for quality time spent as a family, filled with laughter and joy. There’s nothing better than quiche in the morning, and a big breakfast, especially after you’ve indulged the night away at a wedding. Grandma Hope knew exactly what to make to help us all feel better. Our family will never forget our visits to Grandma Hope’s house in Rhode Island, as we can carry on her memory through dishes, such as this quiche recipe.
Add the ingredients and create your own version of the recipe. Be sure to share with family and friends. Pairs nicely with fruit and coffee.
How did you make this quiche Grandma Hope?
brian Dalesio
Grandma Hope’s Gluten Free Bacon and Spinach Quiche
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 Baking Sheet
- 1 Set of tongs
Ingredients
- 5 eggs beaten
- 1 1/4 cup half and half
- pinch salt and pepper
- 1/2 cup chopped onion
- 1 10 oz. package chopped spinach
- 1 1/4 cup graded cheese of choice (swiss, mozarella, monterrey jack or pepperjack)
- 1 9" gluten-free pie shell
- 1 package pie weights
Instructions
- Preheat the oven to 375 degrees
- Blind Bake the Pie Crust*
- Line a baking sheet with parchment paper and cook bacon until crispy (12–25 minutes), flipping as needed and draining excess grease.*
- Cook the spinach for 5 minutes in the microwave, let it cool down and pat dry
- In a large mixing bowl, beat the 5 eggs with a whisk, and mix in the ingredients
- Add the the pie filling to the pie crust and bake for 40 minutes or until a toothpick comes out clean
- Let it cool for 10-20 minutes before serving
Notes
Step-by-Step Blind Baking:
- Thaw: the pie cut at room temperature for about 10-20 minutes to soften slightly.
- Add Pie Weights;
- Place a piece of parchment paper or aluminum foil inside the pie crust, pressing it to the sides.
- Fill with pie weights, dried beans, or rice, ensuring they come up the sides to prevent slumping.
- First Bake: Bake the pie crust for about 10-15 minutes
- Remove Weights: Remove the pie crust from the oven, and carefully lift out the parchment/foil and weights.
- Second Bake (Optional for fully cooked): Bake for another 7-10 minutes until lightly golden.
- Cool: Let the baked pie crust cool on a wire rack before adding your filling.
For Crispy Bacon
- Start checking early: Begin checking at 12-15 minutes for regular bacon and add time as needed.
- Flip for crispiness: Flipping halfway (around 10-15 mins) can help it cook more evenly.
- Drain well: Transfer cooked bacon to paper towels or a paper bag to absorb excess grease.
Bacon & Spinach Quiche Variations:
This recipe is extremely versatile, try adding in your favorite vegetables and meats, like sausage or broccoli instead. Add in your traditional seasonings, and a dash of hot sauce for added flavor.
How to Store It
Quiche stays good for about 3-4 days in the refrigerator. Cover the pie with aluminum foil or cover. For even longer freshness, do some meal prepping and cut the pie into pieces, then store in airtight containers.
Did You Make This Recipe?
Do you make this recipe? Share your comments and feedback below.
- Would you make it again?
- Did you customize it?
- What add-ins did you try?
- Do you have any pro tips?
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What’s Next?
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