Description
This Cheese Spinach Bacon Quiche is a savory and satisfying dish featuring a flaky homemade crust filled with a rich custard of eggs, milk, cream, garlic, tender spinach, sharp cheddar and Monterey Jack cheeses, and crispy bacon. Perfect for brunch or a cozy dinner, this quiche offers a delightful balance of creamy, cheesy, and smoky flavors with a crisp edge.
Ingredients
Scale
For the Crust:
- 1 and 1/2 cups all-purpose flour, spooned & leveled (195 grams)
- 3/4 tsp salt (split as 1/2 tsp and 1/4 tsp)
- 9 tbsp cold salted butter, cubed (127 grams)
- 4–5 tbsp ice cold water
For the 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
- Prepare the crust dough: In a bowl, combine the flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough begins to hold together. Form the dough into a thick disc, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or overnight to hydrate and rest.
- Roll out the dough: On a floured surface, gently roll the chilled dough to roughly 1/8 inch thickness, making it large enough to line a 9-inch deep pie plate with 2 inches extra over the edges. Transfer the dough carefully into the pie dish, pressing it gently into the bottom and sides, removing any gaps. Trim excess dough, leaving about 1/2 inch for crimping the edges, and crimp decoratively. Freeze the prepared crust for 10 minutes and preheat your oven to 425°F (220°C).
- Blind bake the crust: Prick the bottom of the frozen crust with a fork to prevent puffing. Line with crumbled parchment paper and fill with pie weights up to the edges to hold its shape. Place on a baking sheet and bake for 15-19 minutes until the edges turn lightly browned. Carefully remove the weights and parchment, then brush the edges with an egg wash. Return to the oven and bake for an additional 2-4 minutes until the bottom and sides look set and have a matte finish. Lower oven temperature to 400°F (200°C).
- Prepare the filling: In a large bowl, whisk together the eggs, milk, heavy cream, minced garlic, salt, and black pepper until smooth. Stir in the torn spinach, shredded cheese blend, and chopped cooked bacon until evenly combined.
- Assemble and bake the quiche: Pour the filling evenly into the pre-baked crust. If the crust edges brown too quickly during baking, cover them loosely with foil to prevent burning. Bake at 400°F (200°C) for 40-44 minutes, or until the filling is set and the top is lightly golden brown. Check the crust after about 25-30 minutes and shield edges with foil if necessary to avoid over-browning.
- Cool and serve: Let the quiche cool for 15-30 minutes before slicing to allow it to set fully. The quiche can be served warm or cold and keeps well covered in the refrigerator for up to 4 days.
Notes
- Chilling the dough overnight enhances flavor and prevents shrinkage during baking.
- Using a mix of cheddar and Monterey Jack cheese provides a balanced sharp and creamy taste.
- Blind baking the crust ensures it stays crisp and doesn’t get soggy from the filling.
- Feel free to substitute bacon with turkey bacon or omit for a vegetarian version (except bacon).
- Leftovers can be reheated in the oven or microwave for a quick meal.
Keywords: quiche recipe, cheese spinach bacon quiche, savory quiche, homemade crust quiche, brunch recipes, easy quiche