Spinach Pecan Quiche

Bacon and pecans turn this spinach quiche into something with real Southern swagger.

Eight slices of crumbled bacon, a quarter cup of pecans, cheddar (or Swiss), and half a pound of spinach get folded into a rich custard of eggs, half-and-half, and a dash of nutmeg.

The pecans toast slightly as the quiche bakes, adding a buttery crunch that plays off the salty bacon and creamy filling.

Baked low and slow in a pre-baked shell, it sets up with a gentle custard texture that’s firm enough to slice cleanly.

Chef Tips

• Pre-bake the quiche shell at high heat for just 5 minutes. This sets the crust and prevents it from going soggy under the wet filling.
• Cook the bacon until genuinely crisp before crumbling. Soft bacon turns chewy and rubbery once it’s baked into the custard.
• Test for doneness off-center, not in the middle. The center will still wobble slightly and will firm up as it cools.
• Let it stand a full 10 minutes before serving. The custard continues to set during this rest and the slices hold together much better.