Spinach, Bacon and Swiss Quiche Is Light, Flavorful

Not only does this quiche taste good, I lightened it up using egg whites and milk, rather than heavy cream.

Almost a year ago, I baked this quiche the morning of a friend’s wedding day for the bridal party. Since then, I have made this quiche at least once a month.

Not only does it only take a few minutes to whip up, it's delicious and husband-approved. In fact, all the men in the bridal party liked it, which is saying a lot, right?

I personally love quiche, because it's light, buttery and flavorful. Not only does this quiche taste good, I lightened it up using egg whites and milk, rather than heavy cream. Yum. I’m thinking I might just have to go eat some now.

Health Benefits

Spinach: rich in glutathione, high in Vitamin K, C, and A. Promotes gastrointestinal health, and high in Lutein, which protects from eye diseases
Eggs: high in protein, great source of choline for brain function and health, and reduce inflammation

This quiche is great for brunch, taking to a work potluck, or for an easy weeknight dinner. Give it a try!


Spinach, Bacon and Swiss Quiche


  • 3 large eggs
  • 1/3 cup egg whites
  • 1 cup milk
  • Salt and pepper
  • 2 cups fresh spinach, chopped
  • 6 slices of bacon, cooked (could also use turkey bacon)
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, whole wheat if you can find it!


Preheat oven to 350 degrees F. Whisk together the eggs, milk, salt, and pepper. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

Place quiche on a cookie sheet, in case the egg overflows. Bake for 35 to 45 minutes until the egg mixture is set. Cut and enjoy!

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Rainbow Energy March 13, 2012 at 09:23 PM
I hit"print" at the end of the recipe and got three pages of everything except the ingredients. I assumed selecting "print" would give me just the recipe. What a waste of ink!
Linda Hersey March 13, 2012 at 09:50 PM
Hi Rainbow: I suggest cutting and pasting the recipe on a word doc and then printing it. The recipe sounds delicious!


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