- 1 9-inch pie crust
- 8 large eggs
- 2 cups heavy cream or half-and-half
- 1 small yellow onion, chopped
- 8 slices bacon, cooked and diced
- 2 cups fresh spinach, torn or chopped
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray.
Press pie crust into the pan and up the sides. Edges of the crust will not reach all the way to the top of the pan. Poke holes with a fork into the bottom of pie crust then bake for 10 minutes. Remove from oven to cool.
Add 1 tablespoon olive oil to a pan on medium-high heat. Sauté onions until translucent and just golden. Transfer onions to pie crust.
Top onions with spinach, chopped bacon, and both cheeses.
Whisk eggs, half-and-half, garlic powder, salt, and pepper. Pour egg mixture over onions, spinach, and bacon. Stir gently to mix.
Bake for 40 minutes or until eggs have set up. Cool in the springform pan for 10 minutes. Remove springform and transfer quiche to a serving platter.
Quiche will last up to 3 days refrigerated.