Why Make This Recipe
Cheese Spinach Bacon Quiche is a delicious dish that combines creamy filling, crispy bacon, and fresh spinach, all wrapped in a flaky crust. It’s versatile, making it great for breakfast, brunch, or a light dinner. This quiche is not only tasty but also easy to make, perfect for both beginners and seasoned cooks alike.
How to Make Cheese Spinach Bacon Quiche
Ingredients:
- 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
- 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
Directions:
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Prepare the crust dough: In a bowl, mix the flour and salt. Add the cold butter and mix until coarse. Then, add ice cold water a tablespoon at a time until the dough forms. Flatten it into a thick disc, wrap in plastic, and chill in the fridge for at least 4 hours or overnight.
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Roll out the dough: On a floured surface, roll the chilled dough to about 1/8 inch thick. It should be large enough to cover a 9-inch deep pie plate with 2 inches extra around the edges.
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Transfer to pie dish: Gently place the dough in the pie dish, pressing it to remove any gaps. Trim excess dough, leaving a 1/2 inch edge for crimping. Crimp the edges and freeze for 10 minutes while preheating the oven to 425°F (220°C).
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Bake the crust: Prick the bottom of the frozen dough with a fork. Line it with parchment paper and fill with pie weights. Bake for 15-19 minutes until edges are lightly browned. Remove weights, brush edges with egg wash, and bake for 2-4 more minutes until set.
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Make the filling: In a large bowl, whisk together eggs, milk, cream, minced garlic, salt, pepper, spinach, cheese, and chopped bacon until combined.
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Bake the quiche: Pour the filling into the prepared crust. If needed, cover the edges with foil to prevent burning. Bake at 400°F (200°C) for 40-44 minutes until the filling is set and lightly browned. Check the edges around 25-30 minutes.
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Cool and serve: Let the quiche cool for 15-30 minutes before slicing. It can be served warm or cold. Store leftovers covered in the refrigerator for up to 4 days.
How to Serve Cheese Spinach Bacon Quiche
Cheese Spinach Bacon Quiche can be enjoyed in many ways. Serve it warm with a side salad for a light lunch or dinner. It also works well as a brunch dish, paired with fresh fruit or pastries. For a tasty appetizer, cut it into smaller slices and serve at gatherings.
How to Store Cheese Spinach Bacon Quiche
Store any leftover quiche in an airtight container in the refrigerator. It will stay fresh for up to 4 days. To reheat, simply place a slice in the microwave or oven until warmed through. No need to worry if you prefer it cold; it tastes great straight from the fridge too!
Tips to Make Cheese Spinach Bacon Quiche
- Use cold butter for a flakier crust.
- Don’t skip the chilling time for the dough; it helps with texture.
- Feel free to mix different cheeses according to your taste.
- Add other vegetables like mushrooms or bell peppers for an extra twist.
Variation
If you want a lighter version, you can substitute heavy cream with more milk or use a dairy-free alternative. You can also replace the bacon with cooked sausage or omit the meat entirely for a vegetarian quiche.
FAQs
1. Can I make the quiche ahead of time?
Yes, you can prepare the quiche and store it in the refrigerator before baking. Just bake it fresh when you are ready to serve.
2. Can I freeze the quiche?
Yes, you can freeze the unbaked quiche. Wrap it tightly and store it. When ready, bake directly from frozen, adding a few extra minutes to the cooking time.
3. What other ingredients can I add?
Feel free to experiment with other ingredients like different cheeses, vegetables, or herbs to make the quiche your own!
Cheese Spinach Bacon Quiche
A delicious quiche combining creamy filling, crispy bacon, and fresh spinach in a flaky crust, perfect for any meal.
- Prep Time: 240 minutes
- Cook Time: 60 minutes
- Total Time: 300 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 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
- 5 large eggs
- 1/2 cup milk (2%)
- 1/2 cup heavy cream
- 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 crust dough: In a bowl, mix the flour and salt. Add the cold butter and mix until coarse. Then, add ice cold water one tablespoon at a time until the dough forms. Flatten it into a thick disc, wrap in plastic, and chill in the fridge for at least 4 hours or overnight.
- Roll out the dough: On a floured surface, roll the chilled dough to about 1/8 inch thick. It should be large enough to cover a 9-inch deep pie plate with 2 inches extra around the edges.
- Transfer to pie dish: Gently place the dough in the pie dish, pressing it to remove any gaps. Trim excess dough, leaving a 1/2 inch edge for crimping. Crimp the edges and freeze for 10 minutes while preheating the oven to 425°F (220°C).
- Bake the crust: Prick the bottom of the frozen dough with a fork. Line it with parchment paper and fill with pie weights. Bake for 15-19 minutes until edges are lightly browned. Remove weights, brush edges with egg wash, and bake for 2-4 more minutes until set.
- Make the filling: In a large bowl, whisk together eggs, milk, cream, minced garlic, salt, pepper, spinach, cheese, and chopped bacon until combined.
- Pour the filling into the prepared crust. If needed, cover the edges with foil to prevent burning. Bake at 400°F (200°C) for 40-44 minutes until the filling is set and lightly browned. Check the edges around 25-30 minutes.
- Cool and serve: Let the quiche cool for 15-30 minutes before slicing. It can be served warm or cold.
Notes
Use cold butter for a flakier crust. Feel free to mix different cheeses or add vegetables for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 120mg
