Spinach Bacon Quiche Recipe
Introduction
This Spinach Bacon Quiche is a savory, satisfying dish perfect for breakfast, brunch, or a light dinner. With a flaky pie crust, crispy bacon, fresh spinach, and creamy custard, it’s a crowd-pleaser that’s easy to prepare.
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. Remove from oven and let cool to room temperature. Reduce oven temperature to 350˚F.
- Step 2: In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined.
- Step 3: Roughly chop the spinach. Place half of the spinach in the pie crust, then layer half of the crumbled bacon and half of the shredded 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, until the center is just set.
- Step 5: Allow the quiche to rest for 20 minutes before serving. Enjoy it warm or at room temperature.
Tips & Variations
- Use dried beans or pie weights when pre-baking the crust to prevent bubbling, and avoid poking holes to prevent egg leakage.
- Substitute kale or Swiss chard for the spinach for a different leafy green flavor.
- Try goat cheese or cheddar instead of Swiss or gruyere for a unique twist.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted red peppers.
Storage
Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. This quiche also freezes well; wrap tightly and freeze 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 frozen spinach instead of fresh?
Yes, but be sure to fully thaw and drain the frozen spinach to remove excess moisture, which can make the quiche soggy.
How can I tell when the quiche is done baking?
The quiche is ready when the center is just set and not runny. You can gently shake the pan; the filling should have a slight wobble but no liquid movement.
PrintSpinach Bacon Quiche Recipe
A delicious and savory spinach bacon quiche featuring a flaky pre-baked pie crust filled with layers of fresh spinach, crispy bacon, and creamy Swiss or Gruyere cheese, all bound together with a rich egg custard. Perfect for brunch, lunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Brunch, Breakfast, Lunch
- Method: Baking
- Cuisine: American
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. Line the pie shell with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes or until the crust turns golden brown. Remove from the oven and let it cool to room temperature. Then reduce oven temperature to 350°F. This process prevents the crust from bubbling and ensures it holds its shape without needing to poke holes.
- Make 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: Spread half of the chopped fresh spinach evenly over the bottom of the pre-baked pie crust. Layer half of the crumbled bacon and half of the shredded cheese on top of the spinach. Repeat with the remaining spinach, bacon, and cheese in the same order.
- Add the custard and bake: Pour the egg custard mixture evenly over the layered ingredients in the crust. Place the quiche on a baking sheet to catch any drips and bake at 350°F for 45-55 minutes, or until the center is just set and a knife inserted near the middle comes out clean.
- Rest and serve: Remove the quiche from the oven and let it rest for about 20 minutes. Serve warm or at room temperature. Enjoy your savory spinach bacon quiche!
Notes
- Using dried beans or pie weights while pre-baking the crust prevents it from puffing up.
- Do not poke holes in the pie crust before baking to avoid custard leakage.
- Swiss or Gruyere cheese adds a nice nutty flavor, but you can substitute with your favorite cheese.
- For a lighter version, use low-fat milk and reduce the amount of heavy cream.
- Make sure the bacon is cooked crisp to add texture to the quiche.
Keywords: spinach quiche,bacon quiche,brunch recipe,easy quiche,savory pie,bacon and spinach recipe,Swiss cheese quiche,Gruyere quiche
