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Cheese Spinach Bacon Quiche Recipe

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4.9 from 734 reviews

This Cheese Spinach Bacon Quiche is a perfect breakfast or brunch dish featuring a flaky homemade crust filled with a creamy mixture of eggs, milk, cream, fresh spinach, sharp cheddar and Monterey Jack cheeses, and savory cooked bacon. Baked to golden perfection, this quiche offers a set filling with a crispy crust, delivering a hearty and satisfying meal.

Ingredients

For the 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

For the 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 1/2 cups fresh spinach, torn into smaller pieces
  • 1 1/3 cups shredded cheese (sharp cheddar and Monterey Jack mix)
  • 6–8 slices cooked bacon, roughly chopped

Instructions

  1. Make the Pie Dough: Prepare the crust dough by combining the flour, salt, and cold cubed butter, then adding ice cold water and mixing until the dough forms. Shape into a thick disc, wrap tightly in plastic wrap, and chill in the fridge for at least 4 hours or ideally overnight to allow hydration and resting.
  2. Roll the Pie Dough: On a floured surface, roll the chilled dough to about 1/8 inch thickness, large enough to cover a 9-inch deep pie plate with 2 inches extra around the edges. Transfer the dough to the pie dish, gently press to remove gaps, trim excess leaving 1/2 inch for crimping, and crimp the edges. Freeze the crust for 10 minutes and preheat the oven to 425℉.
  3. Blind Bake the Crust: Prick holes in the frozen pie dough to prevent puffing. Line with crumbled parchment paper and fill with pie weights to maintain shape. Place on a baking sheet and bake for 15-19 minutes until edges turn lightly browned. Remove weights and parchment carefully, brush edges with egg wash, then bake 2-4 more minutes until the bottom and sides appear set and matte. Reduce the oven temperature to 400℉.
  4. Make the Filling: In a large bowl, whisk together the eggs, milk, heavy cream, minced garlic, salt, black pepper, torn spinach, shredded cheese, and chopped cooked bacon until well combined.
  5. Bake the Quiche: Pour the filling evenly into the prepared crust. Optionally cover crust edges with foil if they begin to brown too quickly. Bake at 400℉ for 40-44 minutes until the filling is fully set and the top is lightly browned. Check crust browning around 25-30 minutes and shield edges with foil if necessary.
  6. Serve and Store: Let the quiche cool for 15-30 minutes before slicing. Store leftovers covered in the refrigerator for up to 4 days. The quiche can be served warm or cold.

Notes

  • Use a deeper than standard 9-inch pie plate (metal or ceramic preferred, not glass) for best results.
  • Do not freeze dough before chilling overnight as it needs time to hydrate properly.
  • Pie dough can be frozen for 1-2 months after initial chill; thaw overnight in the fridge before rolling.
  • Blind baking with weights prevents crust puffing and edge shrinkage.
  • Use foil to shield crust edges if they brown too quickly during the final bake.
  • The quiche filling is done when it no longer jiggles and the top is slightly browned.

Find it online: https://recipepact.com/cheese-spinach-bacon-quiche-recipe/