Spinach and Courgette Quiche

Spinach and Courgette Quiche
  • 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 1/2 cups milk
  • 2 eggs
  • salt and ground black pepper to taste
  • 1/4 cup shredded mozzarella cheese


  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.

05/03/2018
Spinach and Courgette Quiche, recipe PT15M PT1H 5 455 calories

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