Cheese Spinach Bacon Quiche Recipe
This Cheese Spinach Bacon Quiche is a savory, rich, and creamy dish perfect for breakfast, brunch, or a light dinner. It features a flaky homemade pie crust filled with a delicious mixture of fresh spinach, sharp cheddar and Monterey Jack cheeses, crispy bacon, and a smooth custard made from eggs, milk, and cream. Baked to golden perfection, this quiche offers a delightful balance of flavors and textures that will impress your family and guests.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Pie Crust
- 1 and 1/2 cups all-purpose flour, spooned & leveled (195 grams)
- 3/4 tsp salt (1/2 tsp + 1/4 tsp)
- 9 tbsp cold salted butter, cubed (127 grams)
- 4–5 tbsp ice cold water
Quiche Filling
- 5 large eggs
- 1/2 cup milk (2%)
- 1/2 cup heavy cream (or milk or half and half)
- 1/4 tsp minced garlic
- 1/2 tsp salt
- Pinch of black pepper
- 1 and 1/2 cups fresh spinach, torn into smaller pieces
- 1 and 1/3 cups shredded cheese (sharp cheddar and Monterey Jack mix)
- 6–8 slices cooked bacon, roughly chopped
Instructions
- Prepare the pie crust dough: Combine the flour, salt, and cold cubed butter to make the dough. Work quickly to incorporate the butter until the mixture resembles coarse crumbs. Add ice cold water a tablespoon at a time until the dough just comes together. Form into a slightly flattened thick disc, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or preferably overnight to hydrate and rest.
- Roll out and fit the crust: On a lightly floured surface, gently roll the chilled dough into a circle about 1/8 inch thick, large enough to fit a 9-inch deep pie plate plus 2 inches extra for edges. Transfer the dough to the pie dish, gently press to remove air gaps, trim excess dough leaving 1/2 inch for crimping, then crimp the edges decoratively. Freeze the crust for 10 minutes while preheating the oven to 425℉.
- Blind bake the crust: Prick the bottom of the frozen crust with a fork to prevent puffing. Line the crust with crumpled parchment paper and fill with pie weights or dried beans to maintain shape. Place on a baking sheet and bake for 15-19 minutes until edges are lightly browned. Carefully remove weights and parchment, brush the crust edges with egg wash, then bake an additional 2-4 minutes until crust bottom and sides look set and matte. Reduce oven temperature to 400℉.
- Prepare the filling: In a large bowl, whisk together the eggs, milk, heavy cream, minced garlic, salt, and black pepper. Stir in the torn spinach, shredded cheese, and chopped cooked bacon, mixing until evenly combined.
- Fill and bake the quiche: Pour the filling evenly into the baked crust. Optionally cover the crust edges with foil if they begin to brown too quickly. Bake at 400℉ for 40-44 minutes until the custard is set and the top is lightly browned. Check the crust around 25-30 minutes and shield edges with foil if necessary to prevent burning.
- Cool and serve: Let the quiche cool for 15-30 minutes before slicing to allow it to set completely. Leftovers can be stored covered in the refrigerator for up to 4 days and can be served warm or cold.
Notes
- For best results, chill the dough overnight to improve flavor and texture.
- If you don’t have pie weights, dried beans or rice can be used for blind baking.
- Use sharp cheddar and Monterey Jack cheese mix for balanced flavor and meltability.
- Adjust salt according to the saltiness of your bacon.
- The quiche can be made a day ahead; just reheat gently before serving.
- Cover crust edges with foil if browning too quickly to prevent burning.
- Serve warm for a custardy texture or cold for easier slicing.
Keywords: cheese quiche, spinach quiche, bacon quiche, savory quiche, brunch recipe, homemade pie crust, baked custard pie
Find it online: https://mjrecipe.com/cheese-spinach-bacon-quiche-recipe/