Jackie's Spinach Quiche

This is a potluck-favorite spinach quiche built on one brilliant shortcut: a Bisquick crust rolled between waxed paper instead of a fussy pastry dough. No chilling, no blind baking, no cold-butter theatrics. Fifteen seconds of rolling and you’re done.

Blending the filling in a food processor is the real trick. Eggs, cheddar, evaporated milk, bacon bits, and cooked spinach all get whirred together into a uniform custard. The processor breaks down the spinach so you don’t get leafy clumps floating through the quiche, just evenly distributed green specks throughout the custard.

Evaporated milk (not regular milk) is doing subtle work here. Its concentrated fat and protein give the custard a richer, more velvety texture than plain milk, almost like using half heavy cream without the weight. Don’t sub in condensed milk by accident; that would turn sweet in a hurry.

Sauteing the onion and garlic in a bit of margarine before adding to the filling softens their raw bite and sweetens them just enough. Raw onion in quiche is harsh and overwhelming.

Bacon bits (the jar kind or freshly cooked and crumbled) add little salty-smoky pockets throughout. A scant 4 teaspoons is enough; more and the quiche tastes like bacon with some egg, not the other way around.

Serve warm or at room temperature for brunch, lunch, or a light dinner.

Kitchen Tips

• Squeeze thawed frozen spinach bone-dry or the quiche weeps.
• Use sharp cheddar; mild cheese gets lost in the blender.
• Let it rest 10 minutes before slicing; the custard sets as it cools.
• Tent with foil if the crust browns too fast before the center sets.

Variations

• Add a pinch of nutmeg to the custard; traditional with spinach and cream.
• Swap cheddar for Swiss or gruyere for a more classic French quiche profile.
• Stir in sauteed mushrooms alongside the spinach for earthier depth.