Bacon Florentine Quiche is full of salty bacon, fresh spinach, onion, and two kinds of cheese. Such a great make-ahead brunch recipe.

 
My favorite thing about quiche is how easy they are to adapt and customize. They are great for using up whatever is at the back of your fridge.
I’ve used Swiss and cheddar cheese but any type of cheese can be used. Mushrooms or bell pepper can be used instead of onion or in addition to.
This recipe is very easy to make using a frozen pie crust.
How To Make Bacon Florentine Quiche"

First, pre-bake the pie crust for 10 minutes.
Cook the bacon.
Cook the onion in the bacon grease and the add the spinach to wilt it.
Whisk together the eggs, half-and-half and salt and pepper.
Scatter the bacon in the bottom of the pie crust, followed by the onion/spinach mixture. Pour the egg mixture into the pie crust and sprinkle the cheese on top.
Bake for 30 to 35 minutes or until set.

Recipe Tips:
Can be eaten warm, room temperature or cold and it makes a great breakfast, lunch, or dinner.
I always like to serve quiche with some fresh fruit.
Will keep in the refrigerator for 4 to 5 days. Can be rewarmed in the microwave.
Can Quiche Be Frozen"
Yes! Allow the quiche to cool completely, wrap it well in plastic wrap or aluminum foil. When ready to eat it, thaw it in the fridge overnight and then heat at 350 degrees until warmed through. It would be super easy to double this recipe and freeze one quiche for later.

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