Quiche Salad Recipe | Breakfast Recipes | PBS Food

Take ingredients commonly found in a quiche and re-imagine them as a salad. (Recipe Credit: Marc Matsumoto of Fresh Tastes)



  • 1.6 ounces (45 grams) bacon, cut into 1/8-inch batons
  • 1.9 ounces (55 grams, about 1/4 large) onion, finely minced
  • 3 tablespoons buttermilk
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 2.8 ounces (80 grams) baby spinach leaves, cleaned and dried
  • 1.4 ounces (40 grams) comté, shredded
  • 2 soft boiled eggs, peeled and cut in half


  1. Put the bacon in a medium-sized frying pan over medium-low heat. Fry until it just starts to brown and some fat has rendered out (but it is not yet crisp). Transfer the bacon to a plate leaving as much fat in the pan as possible. You should have 1-2 teaspoons of fat in the pan.
  2. Add the onion and saute until it starts to brown. Lower the heat and continue frying stirring and flattening the onions so they caramelize evenly until they are evenly brown and glossy (you should be left with just over a tablespoon of caramelized onions).
  3. Transfer the onions to a bowl and whisk together with the buttermilk, mayonnaise, salt, onion powder and black pepper.
  4. To assemble the salad, toss together the baby spinach, with the bacon and cheese to evenly distribute. Split the salad between two plates and then top with the eggs. Dress to taste and serve with some extra fresh ground black pepper.
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