Bacon, Spinach, Feta, Red Pepper and Onion Quiche

Bacon, Spinach, Feta, Red Pepper and Onion Quiche

Packing... uggghhh!  I don't know about you, but it's my least favorite part of leaving or going on a trip.  I suppose if it were just clothes it wouldn't be so bad.  Packing for us is just not simple, especially at the beginning of a new charter season.  We are on our way to the BVI.  We will have Green Flash put back in the water, showcase her (and us) at the BVI Charter Yacht Show to about 100 brokers, which will kickoff the new season, and run our first charter.  Of course, there is a little excitement that goes along with all of that but, the packing for this trip has not been easy.  We are always maxed out with boat parts, specialty food items and boat decor.  And, believe me, there is never space to spare because, if there is, I will fill it with just one more food item!  

Just when I thought I had the organizing and packing under control and was even going to have a little extra time before leaving, I was thrown for a loop. I had been nursing a toothache for awhile but it got to the point where I needed to get it checked out.  So... sure enough, I ended up with a root canal this week which sucked up any spare time I thought I might have.  Have to say though, the silver lining was discovering it and getting it taken care of before getting to the islands. 

With all that going on, simple meals were definitely in order.  One of my favorite and simple "go to" meals is Quiche.  I was really trying to use up what I had in my refrigerator before leaving and I just happened to have everything I needed.  It's a great meal you can eat for breakfast, lunch, or dinner and so easy to reheat for leftovers.  I've even served this as an appetizer, cut into small pieces.  Hubby and I ate it for a couple of days this week while packing and getting ready to leave.  It's also been the perfect "soft" food for me while recuperating from my root canal.

Through the years I have made a lot of Quiches.  I've made them for friends in need, showers, holidays and breakfast aboard Green Flash.  Quiche is something you can completely make ahead of time, keep in the refrigerator and pour the cream mixture over the top right before baking.  I love that you can put almost anything in a Quiche, depending on your mood or what you have on hand.  I am all about whole, real ingredients so I make mine with heavy cream but you can use half-n-half or even milk.  Making your own crust is always better, but there isn't always time.  I like Trader's Joe's frozen pie crust if you choose to buy one... or go crustless.

Enjoy "my" favorite Quiche recipe! 



Serve with a green salad and you've got a perfect little meal for breakfast, lunch or dinner! 

Bacon, Spinach, Feta, Red Pepper and Onion Quiche

Recipe Type:  Breakfast, Lunch, Appetizer, Entree

Author:  Sherri

Serves:  4 to 6


  • 1 (9-inch) refrigerated Pie Crust, fitted to a 9-inch Pie Plate or Quiche Pan or see recipe below for Homemade Crust

Cream Mixture

  • 5 large Eggs
  • 2 C Heavy Cream or Half-n-Half
  • 3/4 tsp Salt
  • 1/4 tsp Sugar
  • 1/8 tsp Cayenne Red Pepper


  • 4 slices thick-cut Bacon, cooked and crumbled into pieces
  • 1 1/2 C fresh Baby Spinach
  • 1/3 C Red Bell Pepper, chopped
  • 1/4 C Red Onion, chopped
  • 1/3 C Feta Cheese, crumbled


  1. Heat oven to 425°.  
  2. Press Pie Crust into Quiche Pan or Pie Plate.  
  3. Layer the Bacon, Spinach, Red Bell Pepper, Red Onion and Feta in Quiche Pan.
  4. Beat Eggs slightly; beat in Heavy Cream, Salt, Sugar and Cayenne Pepper. 
  5. Pour Cream Mixture into pan. 
  6. Bake 15 minutes
  7. Reduce oven temperature to 300 ° and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean.  Quiche will continue to set while cooling.
  8. Let stand 10 minutes before cutting into wedges.   


Pie Crust

Yield:  1 (9-inch Pie Crust)


  • 1 1/4 C All-Purpose Flour
  • 1/4 tsp Salt
  • 7 T Unsalted Butter, chilled and cut into pieces
  • 1 to 2 T Ice Water, or more as needed


  1. Combine the Flour, Salt, and Butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  2. Add the Water 1 tablespoon at a time and mix until the Dough comes together and is no longer dry, being careful not to overmix.
  3. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Roll out the Dough on a lightly floured surface.
  5. Fit it into the pan, and allow to rest again in the refrigerator before baking.