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  • Writer's pictureLeigh

What to Cook When Your Oven is On Anyway: Spinach-Bacon Pie

With the temperatures outside falling (finally), heating up the oven is less of an event. Nonetheless, when I do use the big oven, I like to maximize its use. Hence today's offering, Spinach-Bacon Pie. The pie is quick to put together and can bake alongside a casserole, muffins, scones, biscuits, etc.. I also like to make the pie periodically because I can use up items that have been lingering a bit too long in my refrigerator--like spinach and dinner rolls. The pie is great for a simple dinner, and it's perfect to have on hand for a quick breakfast. You can reheat slices in the microwave in seconds, or pop a piece in the air fryer, if you want a more "toasted" version. The pie has the smoky taste of bacon balanced with the earthy, green of spinach. A little onion powder and Dijon mustard provide more flavor. I use shredded Colby-Jack or Mexican cheese blend cheese in the pie, which provide taste and also great cohesiveness--i.e., ooey-gooey goodness. The pie is good enough that you may find yourself turning on the oven just to bake it on its own. But don't. I suggest baking a pan of muffins alongside. Yumm....

What to Cook When Your Oven is On Anyway: Spinach-Bacon Pie

Spinach-Bacon Breakfast or Dinner Pie -- Makes 1 Pie

1 cup of soft bread crumbs (about 3 medium dinner rolls, crumbled up)

3-4 tablespoons of bacon crumbles (from the big package is fine)

1 cup of shredded Colby-Jack or Mexican cheese blend

1 1/2 - 2 cups of fresh spinach, torn

1 1/2 cups of milk (I use 1 percent)

4 large eggs

1 teaspoon of onion powder

1/4 teaspoon of pepper

1/4 teaspoon of salt

1 tablespoon of Dijon mustard

1/2 cup of Colby-Jack or Mexican cheese blend to sprinkle on top (optional, but good)

Preheat the oven to 400 degrees (350 is okay, too, but the pie will take longer to cook--about 35-40 minutes) and spritz a 9-inch pie pan with non-stick cooking spray. Spread the bread crumbs on the bottom of the pan. Sprinkle on the bacon crumbles evenly, then the cheese, then the spinach. In a bowl or measure (I use a Pyrex measure), whisk together the milk eggs, onion powder, pepper, salt, and mustard until everything is thoroughly combined and the mixture is a little frothy. Pour the mixture over the ingredients in the pie pan. Sprinkle on the additional cheese, if you like. Bake the pie for about 25 minutes or until golden and set. Let the pie stand for about 10 minutes before serving it or let it cool completely and refrigerate it to use another day.

Spinach-Bacon Breakfast or Dinner Pie

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