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Cheese Spinach Bacon Quiche Recipe

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4.7 from 98 reviews

This Perfect Breakfast Quiche recipe features a flaky homemade crust filled with a creamy mixture of eggs, milk, cream, fresh spinach, cheddar and Monterey Jack cheese, and savory cooked bacon. It is baked to golden perfection with a set filling and crispy crust, making it an ideal hearty breakfast or brunch dish.

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 using the specified ingredients by mixing flour, salt, and cold cubed butter until crumbly. Gradually add ice cold water until the dough just comes together. Slightly flatten into a thick disc, wrap tightly in plastic wrap, and chill in the fridge for at least 4 hours or ideally overnight to allow the dough to hydrate and rest.
  2. Roll the Pie Dough: On a floured surface, roll the chilled dough gently to about 1/8 inch thickness, making sure it is large enough to fit a 9-inch deep pie plate with 2 inches extra around the edges. Transfer the dough to the pie dish, press gently into the pan to remove gaps, trim excess leaving 1/2 inch overhang, and crimp the edges. Freeze for 10 minutes and preheat the oven to 425℉.
  3. Blind Bake the Crust: Prick holes in the bottom of the frozen pie dough to prevent puffing. Line it with crumbled parchment paper and fill with pie weights to keep the crust shape. Place the crust on a baking sheet and bake for 15-19 minutes until edges begin to lightly brown. Carefully remove weights and parchment, brush the edges with egg wash, and bake an additional 2-4 minutes until the bottom and sides appear set and matte. Reduce oven temperature to 400℉.
  4. Make the Filling: In a large bowl, whisk together the eggs, milk, heavy cream, minced garlic, salt, and black pepper. Fold in the torn spinach, shredded cheddar and Monterey Jack cheese, and chopped cooked bacon until well combined.
  5. Bake the Quiche: Pour the filling evenly into the prepared crust. If the crust edges brown too quickly, cover them with foil halfway through baking. Bake at 400℉ for 40-44 minutes until the filling is set and the top is lightly browned. Check the crust around 25-30 minutes and shield edges with foil if necessary to prevent over-browning.
  6. Serve and Store: Allow the quiche to cool for 15-30 minutes before slicing. Serve warm or cold. Store any leftovers covered in the refrigerator for up to 4 days.

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; it needs time to hydrate properly.
  • Pie dough can be frozen for 1-2 months after the initial chill, then thawed in the fridge overnight before rolling.
  • Blind baking with weights prevents crust from puffing and keeps edges from shrinking.
  • Use foil to shield crust edges if browning too quickly during the final bake.
  • Quiche filling is done when it no longer jiggles and the top is slightly browned.

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