Garden Ranch Spinach & Bacon Quiche
with White Cheddar & Parmesan | 8 Servings
A quiche inspired by the legendary bakeries of France is pretty much perfect for every meal, and is ideal for entertaining because you can make it ahead. This one’s filled with fan faves like cheddar and Parmesan, crispy bacon, caramelized onion, tangy ranch spice, and earthy spinach, a llbaked in a tender, flaky crust. No worries if you want to skip the crimping—this quiche is just as tasty with craggy edges for a more rustic feel (trés chic!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cream Sauce Base
White Cheddar Cheese
Not included in your delivery
Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce.
Unroll one pie crust (save remaining crust for another use); press into a 9-inch pie plate or a medium ovenproof pan. Using kitchen shears or a small knife, trim edges of crust to line up with rim of pan. Crimp crusts by using the pointer finger of one hand to press the outer edge of crust into the thumb and pointer of the other hand, forming a U-shaped indentation. Work your way around the crust until edge is fully crimped. TIP: Skip crimping for a more rustic-looking quiche. Using the tip of a fork, poke holes all over crust. Transfer pie plate to freezer for 10 minutes.
Meanwhile, halve, peel, and thinly slice onion. Roughly chop spinach.
Once pie crust has chilled 10 minutes, remove from freezer. Line crust with a large piece of parchment paper or foil (there should be a 3-inch overhang). Fill crust with dried beans. (TIP: No dried beans on hand? Use sugar or uncooked rice instead!) Bake on middle rack until edges are golden, 10-15 minutes. Remove crust from oven; carefully lift sides of parchment paper to remove beans. Return crust to oven and bake until lightly golden all over, 5 minutes more. Remove from oven; let cool at least 5 minutes.
While crust bakes, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat. Once cool enough to handle, roughly chop. Heat same pan over medium heat (if pan seems dry, add a drizzle of oil). Add onion and cook, stirring, until slightly softened, 2-3 minutes. Add spinach and cook, stirring occasionally, until onion is translucent and spinach is wilted, 3-4 minutes more. Transfer to a large bowl and let cool.
Reduce oven temperature to 375 degrees. TIP: Give your oven time to cool—to speed things up, leave the oven door open for 20-30 seconds.
In a medium bowl, whisk together cream sauce base, eggs, and Garden Ranch Spice until well combined. Stir in white cheddar, half the bacon, and a pinch of salt and pepper.
Transfer egg mixture to bowl with onion and spinach. Stir to evenly combine.
Carefully pour filling into pie crust; top with remaining bacon and Parmesan. Return to middle rack and bake until filling is puffed and set in the middle, and a knife inserted in the middle comes out clean, 30-35 minutes.
Let quiche cool for 15 minutes; cut into eight wedges and serve.
Bacon is fully cooked when internal temperature reaches 145°.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.