Green Chile Spinach and Bacon Quiche
Author: Anita
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
  • ½ lb bacon (8 strips)
  • ¼ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 6 eggs
  • 2 cups shredded Monterey Jack Cheese (8 oz)
  • 1 cup 4% fat small curd cottage cheese
  • ½ cup drained frozen chopped spinach (1/2 10 oz package)
  • ½ cup diced green chiles
  • ¼ cup melted butter
  • 1 unbaked pie crust
  1. Preheat oven to 400 degrees. Whisk the flour, baking powder, and salt together in a small bowl and set aside.
  2. Cook bacon until barely crisp. Place on paper towels to drain.
  3. Beat the eggs with a mixer in a mixing bowl until smooth. Whisk in the flour mixture until lumps are gone.
  4. Stir in the cheese, cottage cheese, spinach, green chiles, and melted butter until evenly blended. Crumble the bacon and stir in. Pour into the pie crust.
  5. Bake the quiche in the preheated oven for 15 minutes at 400 degrees, then reduce the temperature to 350 degrees. Continue baking until the quiche is lightly browned and a knife inserted into the center comes out clean, 35 to 40 minutes.
Whoa! This one goes to the top of the list. I took it to a Mother’s Day party on Sunday & it was pronounced “killer.” The whole quiche disappeared in about 5 minutes. I had to jump on it to get a photo with my iPhone. And the photo below is just a sliver, because that’s the most I could grab with pieces going so fast. And I didn’t even get to eat it myself. Fortunately, when I baked it, I poured a half cup of the filling into a little ramekin and baked it along with the quiche – so I know what it tastes like.

This is really easy to make, especially if you’re not making your own pie crust. I used Pillsbury frozen pie crust – the kind that is a round disk of dough rolled up and frozen in a plastic sleeve. You just thaw it and place it in your own pie baking dish. Easy peasy, and that way you can use your own gorgeous pie dish.

I used fresh spinach – I steamed it, chopped it and squeezed it thoroughly to get all liquid out. It cooks way down – so to get a half cup I’d guess I used almost 4 cups of fresh spinach leaves. I also used about half mild green chiles (Anaheim mild) and half hot (Sandia). In the future I’ll stick with that or use all hot – this quiche can take it hot, especially since there’s only a half cup of chiles in it. It will also be awesome with mild because the flavors in this balance really well.

Try this – I’ll bet it ends up in your favorite recipes, too!
Recipe by Denver Green Chili at