This savory spinach & bacon buttermilk quiche gets huge flavor from Swiss & parmesan cheeses, bacon & smoked sausage, and rich, tangy buttermilk. Bake one and freeze one; the recipe makes two pies!!!
My entire family declares this spinach & bacon buttermilk quiche their favorite breakfast pie. We eat this every Christmas morning for breakfast with sweet yeast rolls, fruit, and coffee. I’ve also served it with my Strawberry Nut Bread, one of our faves.
Cinnamon roll shout out: This year, we enjoyed this quiche with cinnamon rolls from Little Bird Bakery. Oh my stars; If you live in Birmingham, these are DIVINE!!! My sweet friend Mary Catherine left these in our mailbox for a Christmas happy, and we were blown away by how good they were! Fresh, homemade, cinnamon roll perfection:-) These rolls are made from scratch by an adorable high school gal whose family we know and love. I am thrilled that I was able to try these; I’ll be a customer for life!
Why buttermilk? Most quiches call for heavy whipping cream, which this recipe replaces with equal parts half and half and buttermilk. The buttermilk (I use non-fat) adds richness and “tang” and far less fat~even when combined with half and half.
Smoked Sausage: If you want to really take this quiche over the top, add some smoked sausage. I cut coin sized slices of Conecuh Hickory smoked sausage, sautÃ©ed them in a skillet until brown, and tossed them into the quiche mixture. Oh. My. Glory. FAB!!!! It was the best ever. I added the sausage because I only had a few slices of bacon. So happy that I was forced to tweak, as it made the quiche so much yummier.
Make ahead: Since this recipe makes filling for 2 pies, I usually make one to eat (fridge) and one for later (freezer). The fridge quiche can be stored up to a day ahead, covered, in the fridge. Bake and serve the next morning. The freezer quiche can be baked (until just set~not overcooked) and frozen for up to a month. When ready to serve, thaw in the fridge overnight, and bake the next morning on 350 degrees (covered with foil) until heated through.
Cheeses: The combo of Swiss and Parmesan cheese lends a nutty sharpness that perfectly complements the spinach. Gruyere would be an excellent substitution for Swiss and is very similiar~just more intense.
I used bacon and sausage bites and loved the flavor and texture combination. Seriously, the sausage takes the quiche over the top, so do give it a try.
Food chopper: I always use my savvy Kitchenaid 3-cup food processor to chop the cheese and bacon for this quiche. My old faithful red one actually went rogue on me this year. The blade wouldn’t come out of the bowl, and the bowl wouldn’t come off of the base. The unit would still chop (so we had quiche:-), but it wouldn’t disassemble for washing.
Kudos to Kitchenaid: I called customer service at Kitchenaid and was thrilled that they sent me a replacement unit free of charge. They even let me choose from a huge range of colors:-). This was above and beyond, as I didn’t have my original receipt or proof of purchase. Tip: Save receipts and boxes of all appliances so that if anything goes wrong, you’ll likely get a free replacement.
- 1cup buttermilk
- 1cup half & half
- 8 eggs
- 1 1/2 cup Swiss cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 box frozen spinach
- 10-12 thick sliced bacon, cooked and crumbled
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 2 refrigerated pie crusts
- Prepare Crusts:
- Place pie crusts in pie pans; prick bottom and sides of crusts with a fork.
- Bake crusts at 400Â° for 10 minutes.
- When done, set crusts aside to cool.
- Prepare Quiche:
- Put eggs in medium bowl; mix lightly with a fork.
- Add buttermilk, half & half, and cheese, spinach, bacon and spices.
- Mix with a whisk until well incorporated
- Pour half of mixture in each crust.
- Bake at 350Â° for 30-40 minutes or until just set.
Amount Per Serving: Calories: 426 Total Fat: 12g Carbohydrates: 11g Protein: 20g