Cheese Spinach Bacon Quiche Recipe

Whenever I make this Cheese Spinach Bacon Quiche Recipe, it instantly reminds me of cozy Sunday brunches at home with family. The way the kitchen fills with the aroma of sizzling bacon and melted cheddar cheese always sparks happy memories. One weekend, I brought it to a brunch party, and everyone was amazed it was homemade—especially the flaky crust that just melts in your mouth. There’s something deeply satisfying about how this quiche manages to be both hearty and elegant, perfect for sharing or just treating yourself.

What makes this Cheese Spinach Bacon Quiche Recipe truly stand out is the combination of colors and textures—the bright green spinach, golden crust, and bubbly, melted cheese create something irresistible. The aroma is inviting and comforting, with a subtle garlic note that adds just enough depth, and the flaky crust is the kind you want to savor slowly. It’s the kind of recipe that feels fancy but is genuinely simple to pull off, whether you’re cooking for a crowd or a lazy weekend breakfast.

If you’re new to making quiche, don’t worry—this Cheese Spinach Bacon Quiche Recipe is super approachable. I’ll walk you through each step, including prepping the dough early (which you can chill overnight), handling the filling, and baking tips to get that perfect set without overcooking. By the time you’re done, you’ll feel like a pro, and I’m confident you’ll love the results as much as I do.

Ingredients You’ll Be Working With

Before you start, a quick note on measuring: for best results, use a kitchen scale or spoons and cups that measure accurately. Precise amounts help keep the crust flaky and the filling perfectly creamy. The full ingredient list with exact measures is in the printable recipe card below.

• All-purpose flour: The base for your flaky pie crust; spooned and leveled for a tender dough.
• Salt: For seasoning both dough and filling; brings out all the savory flavors.
• Cold salted butter: Cubed and chilled to create that flaky crust texture.
• Ice cold water: Just enough to bring the dough together without warming the butter.
• Large eggs: Provide structure and richness to the filling; best at room temperature.
• Milk (2%): Adds creaminess without heaviness; whole milk or dairy-free alternatives work, too.
• Heavy cream: Boosts richness; you can swap half and half or extra milk if preferred.
• Minced garlic: A subtle flavor boost that blends nicely with the cheese and spinach.
• Black pepper: Freshly cracked for a mild kick without overpowering.
• Fresh spinach: Torn into smaller pieces to distribute evenly and soften during baking.
• Shredded sharp cheddar and Monterey Jack cheese: A melty, flavorful combo that delivers depth and gooey texture.
• Cooked bacon slices: Roughly chopped for meaty, smoky bites throughout the quiche.

If you’re out of fresh spinach, baby spinach works just as well, or try kale for a heartier bite. For cheese, feel free to swap with Gruyère or smoked gouda to tweak the flavor profile.

Tools You’ll Need

• 9-inch deep pie plate: Metal or ceramic works best for even heat conduction and a crisp crust.
• Mixing bowls: For combining dough and filling ingredients separately.
• Pastry blender or food processor: To cut butter into flour quickly for flaky dough.
• Rolling pin: Essential for rolling out the pie dough evenly.
• Parchment paper and pie weights: Prevents pie crust from puffing while blind baking.
• Whisk: For thoroughly beating eggs and mixing filling.
• Sharp knife or kitchen scissors: To chop the bacon and cut the finished quiche cleanly.
• Oven thermometer (optional): Helps ensure accurate baking temperature for best results.

How to Make Cheese Spinach Bacon Quiche Recipe

Let’s dive into making the perfect Cheese Spinach Bacon Quiche Recipe. The key is to prep your crust ahead so it’s flaky and sturdy, then whip up the flavorful filling and bake to a golden, set finish. I’ll keep the steps clear so you can follow without a hitch.

1. Make the Pie Dough: Combine the flour and salt, cut in the cold butter until mixture resembles coarse crumbs. Add ice cold water, one tablespoon at a time, just until dough holds together. Form into a disc, wrap tightly, and chill in the fridge at least 4 hours or overnight. This resting time hydrates the flour and keeps butter cold for a flaky crust.
2. Roll the Dough: On a lightly floured surface, roll chilled dough evenly to about 1/8 inch thickness, ensuring it’s large enough to fit your 9-inch deep pie plate with 2 inches of overhang. Transfer carefully to the pie plate, gently pressing into edges. Trim excess, leaving 1/2 inch to crimp. Freeze crust for 10 minutes before baking to prevent shrinkage.
3. Blind Bake the Crust: Preheat oven to 425°F. Poke holes with a fork in the chilled crust bottom, line with parchment paper, and fill with pie weights or dried beans. Bake 15-19 minutes until edges turn light golden. Remove weights and parchment, brush edges with egg wash, then bake 2-4 more minutes until crust appears set and matte. Reduce oven to 400°F.
4. Prepare the Filling: In a large bowl, whisk eggs, milk, heavy cream, garlic, salt, and black pepper until combined. Fold in torn spinach, shredded cheese, and chopped cooked bacon evenly.
5. Bake the Quiche: Pour filling into the pre-baked crust. If crust edges brown too fast, cover them loosely with foil. Bake at 400°F for 40-44 minutes, checking around 25-30 minutes. Filling is done when it no longer jiggles and the top is lightly browned.
6. Cool and Serve: Let quiche rest 15-30 minutes before slicing to help it set fully and slice cleanly. Enjoy warm or at room temperature.

How to Serve

Flavor Boosters

Try garnishing your Cheese Spinach Bacon Quiche Recipe with a sprinkle of fresh chives or a dash of flaky sea salt right before serving. A light drizzle of hot sauce or a spoonful of tangy sour cream can add a zingy contrast, especially if you prefer bolder flavors.

Perfect Pairings

This quiche pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or with roasted potatoes for a heartier meal. For drinks, go for a bright, refreshing glass of iced tea or a light sparkling wine to complement the richness of the bacon and cheese.

Presentation Touches

Slice your Cheese Spinach Bacon Quiche Recipe into neat wedges and serve on colorful plates to brighten your table. Dress up your brunch by adding edible flowers or fresh herb sprigs as garnish. It also freezes well in slices, making it a great option for gifting to friends or prepping ahead for busy mornings.

Variations & Easy Swaps

• Swap fresh spinach for kale or swiss chard for a different leafy green texture.
• Use turkey bacon or vegetarian bacon substitutes for a lighter or meat-free option.
• Try swapping cheddar and Monterey Jack for Gruyère or fontina for a nuttier flavor.
• Use a premade pie crust if short on time, though homemade crust is more flavorful and flaky.
• Replace heavy cream with half and half or whole milk for a lighter filling.
• Add sautéed mushrooms or caramelized onions for extra savory depth.

Make-Ahead, Storage & Reheating

• Prepare dough up to 24 hours in advance and keep wrapped in the fridge.
• Fully baked quiche keeps well in an airtight container in the fridge for up to 4 days.
• Reheat slices gently in a 325°F oven for 10–15 minutes or until warmed through without drying out.
• Freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

• Can I use frozen spinach instead of fresh? Yes, but make sure to thaw and squeeze out all excess moisture to avoid a soggy quiche.
• What if I don’t have pie weights? Use dried beans or rice as a substitute to keep your dough flat during blind baking.
• How do I know when the quiche is done? The filling should be set with no wet spots and a lightly browned top; it might wiggle slightly in the center but not appear liquid.
• Can I make this Cheese Spinach Bacon Quiche Recipe ahead? Absolutely, crust and filling can be prepped in advance, and the fully baked quiche tastes great reheated or even cold.
• Is it okay to use a store-bought crust? Yes, it’s a great shortcut that saves time, just blind bake according to package instructions before adding filling.

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