Step 2: Roll out the pie crusts so they are a little larger than the pie pans.
Step 3: Place the pie crusts into the pie pans. Using a fork, poke a few holes into the pie crust so they don’t bubble up while baking.
Step 4: Bake the pie shells for 10 to 15 minutes until they are lightly browned and fully cooked.
Step 5: While the pie crusts are baking, prepare the quiche filling.
Step 6: Once the crusts are done, remove them from the oven and set them aside. Then lower the oven to 350 degrees.
Make the Quiche filling
Step 7: Cook the bacon the way you prefer. Once it’s done, set it aside. After it has cooled down, chop it up into small pieces.
Step 8: Cut up the onion, wash and cut the potatoes into small, bite-sized pieces, and wash, dry, and chop up the spinach.
Step 9: In a medium skillet, add a teaspoon of your favorite oil if desired, and sauté the onion. Then add in the potatoes and cook for approximately 15 – 20 minutes until the smallest pieces of the potatoes are done or fork tender. You may notice the larger pieces of the potatoes aren’t done and that is fine. They will finish cooking throughout the remaining steps.
Step 10: Add in the spinach and allow it to wilt down. It will reduce down almost half in size.
Step 11: After the spinach has cooked down, add in the bacon. Let the ingredients marry together while you prepare the next step.
Step 12: In a large bowl, add the eggs and the milk (or another dairy item of your choice) and whisk the ingredients together briskly.
Prepare the pie shells with the filling
Step 13: Put half of the spinach/potato/bacon filling into each pie shell. Then pour the egg and milk mixture into each shell. You will have approximately 3 cups in each quiche. Season with kosher salt, black pepper, the smoked paprika if you choose and top with shredded cheese.
Step 14: Bake at 350 degrees for approximately 50 – 55 minutes or until the center is set. Start checking the quiche at about 45 minutes as each oven is different. If the edges of the crust are starting to get too brown, add a pie crust protector or foil on the edges and allow the quiche to continue baking at 5-minute increments.
Step 15: Once your quiche is done and at an internal temp of 165 degrees, pull it from the oven and let it sit for 15 minutes before serving.
WW modifications:So this is not really a light recipe or a Weight Watcher recipe, but there are ways to make it lighter and help make this recipe less in points. First, you can make the pie crust using my 2 ingredient dough recipe, like I did with skinny strawberry pie and healthy apple pie. That is a great way to take away points because pie crust is so high in points, mostly because of the butter. Then, I would reduce the amount of bacon (I know, no one wants to hear those words) and reduce the cheese or switch to low fat or fat free cheddar cheese.Additional Tips for SuccessDo not overbake your quiche. It is done when the internal temperature is at 165 – 185 degrees. You do not have to cut the skin off of the potatoes. It’s totally up to you.