Spinach Bacon Quiche Recipe
Introduction
This Spinach Bacon Quiche is a savory and satisfying dish perfect for breakfast, brunch, or a light dinner. With a flaky pre-baked pie crust, crispy bacon, fresh spinach, and a creamy custard filling, it offers a delicious balance of flavors and textures.
Ingredients
- 1 deep dish pie shell (16 oz)
- 8 oz bacon, cooked to crispy and crumbled
- 2 cups fresh spinach
- 1/2 cup Swiss or gruyere cheese, shredded
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Step 1: Pre-bake the pie crust by heating the oven to 400˚F. Line the crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes until golden brown, then remove from oven and let cool to room temperature. Reduce oven temperature to 350˚F. (Do not poke holes in the crust to prevent egg leakage.)
- Step 2: In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and pepper with a hand mixer until fully combined, creating the custard base.
- Step 3: Roughly chop the spinach. Place half the spinach in the bottom of the pie crust, then layer half the bacon and half the cheese on top. Repeat the layers with the remaining spinach, bacon, and cheese.
- Step 4: Pour the egg mixture evenly over the layered ingredients in the crust. Place the quiche on a baking sheet and bake for 45-55 minutes, or until the center is just set and no longer jiggles.
- Step 5: Allow the quiche to rest for 20 minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Tips & Variations
- For a vegetarian option, omit the bacon and add sautéed mushrooms or caramelized onions instead.
- Use a mix of Swiss and Gruyere cheese for a richer taste.
- Make sure to pre-bake the crust well to prevent sogginess from the custard.
- Fresh spinach works best, but you can substitute with thawed and drained frozen spinach.
Storage
Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. For longer storage, freeze the quiche wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a store-bought pie crust?
Yes, a store-bought deep dish pie shell works perfectly and saves time. Just be sure to pre-bake it as directed to avoid a soggy crust.
How do I know when the quiche is fully cooked?
The quiche is done when the center is set and no longer jiggles when you gently shake the pan. The top should be lightly golden but not browned too darkly.
PrintSpinach Bacon Quiche Recipe
This Spinach Bacon Quiche is a savory, comforting dish featuring a flaky pre-baked pie crust filled with crispy bacon, fresh spinach, and melted Swiss or Gruyere cheese, all enveloped in a rich, creamy custard made from eggs, cream, and milk. Perfect for brunch, lunch, or a light dinner, this quiche balances smoky, cheesy, and fresh flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
Ingredients
Pie Crust
- 1 deep dish pie shell (16 oz)
Filling
- 8 oz bacon (cooked to crispy and crumbled)
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup Swiss or Gruyere cheese (shredded)
Custard
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Pre-bake the pie crust: Preheat your oven to 400˚F (200˚C). Line the pie crust with parchment paper and fill it with dried beans to weigh it down, preventing bubbling. Bake for 12-15 minutes until the crust is golden brown. Remove from the oven and let it cool to room temperature. Then reduce the oven temperature to 350˚F (175˚C). Avoid poking holes in the crust to prevent egg leakage during baking.
- Prepare the custard: In a medium bowl, combine the eggs, heavy cream, milk, salt, and ground black pepper. Use a hand mixer or whisk to beat the mixture until fully combined and smooth.
- Assemble the quiche: Layer half of the chopped spinach evenly on the bottom of the pre-baked pie crust. Sprinkle half of the crispy bacon and half of the shredded cheese over the spinach. Repeat the layering with the remaining spinach, bacon, and cheese to create a balanced filling.
- Pour and bake: Carefully pour the prepared egg custard mixture evenly over the layered filling in the pie crust. Place the quiche on a baking sheet and bake at 350˚F (175˚C) for 45-55 minutes, or until the center is just set but slightly jiggly. A knife inserted in the center should come out mostly clean.
- Rest and serve: Remove the quiche from the oven and let it rest for 20 minutes to allow the custard to finish setting. Serve warm or at room temperature, slicing into wedges. Enjoy your delicious, savory Spinach Bacon Quiche!
Notes
- Using dried beans or pie weights prevents the crust from puffing up during pre-baking.
- Do not poke holes in the crust before pre-baking to avoid custard leakage.
- You can substitute Swiss or Gruyere cheese with other melting cheeses like cheddar or mozzarella if preferred.
- For a vegetarian option, omit the bacon and add sautéed mushrooms or sun-dried tomatoes.
- The quiche can be stored in the refrigerator for up to 3 days and reheated before serving.
Keywords: spinach quiche, bacon quiche, savory pie, brunch recipe, spinach bacon quiche, easy quiche
