Spinach Bacon Quiche is a flavor packed, easy and delicious recipe perfect for breakfast or brunch.
At the beginning of the month I was so delighted to see that quiche was on the French Fridays with Dorie menu. I love me some quiche, especially one that comes with bacon!
First time I made quiche I was a freshman in high school, and I made Quiche Lorraine during French class. Our teacher, among other things, taught us how to gargle when we speak French and how to cook like the French.
I remember making this in class and thinking that I just put scrambled eggs inside of a pie shell – and that I wish I had put apples in there instead.
But, then the quiche came out of the oven, I took a bite, and thought the French were super lucky because their version of an omelette was waaaaay better than ours! It was cheesy, the crust was buttery and flaky, and the entire meal was simply delicious. Quiche became a regular breakfast/snack item on my menu.
Especially my quick and super easy Spinach Quiche!
This particular quiche that we got to enjoy last night is made with eggs, of course, spinach, bacon, cheese, onions and a tiny bit of garlic.
I enjoyed Dorie’s version of this quiche because she uses more filling and less cream and eggs; in my book, that is a winner quiche because I like my omelettes with a whole lot of fixins, and that is exactly what this one delivered.
Spinach Bacon Quiche
FOR THE CRUST
- 1 cup all-purpose flour plus more for dusting
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter cut into pieces
- 1 large egg yolk
FOR THE FILLING
- 3 large eggs
- 3/4 cup heavy cream
- 3/4 cup whole milk
- salt and freshly ground pepper
- 4 slices cooked bacon crumbled
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded gruyere cheese
- 2 cups packed baby spinach
FOR THE CRUST
- Combine flour and salt in a food processor and pulse until combined.
- Add cut up butter and pulse until mixture resembles coarse meal.
- Whisk together egg yolk and 2 tablespoons water; add to flour mixture and pulse until moist crumbs start to form.
- Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk.
- Refrigerate, wrapped, at least 30 minutes to 4 hours.
- On a lightly floured work surface, roll out refrigerated dough to an 11-inch round.
- Transfer to a 9-inch pie plate or tart plate; trim edges to a 1-inch overhang.
- Wrap in plastic; freeze at least 30 minutes and up to 3 days.
- Preheat oven to 400F degrees.
- Line crust with parchment and fill with dried beans or pie weights.
- Bake for 25 minutes, or until dough underneath parchment paper is dry.
- Remove parchment and beans; bake 8 to 10 minutes or until golden.
- Let cool slightly.
- In the meantime prepare the filling.
FOR THE FILLING
- Reduce oven temperature to 375F degrees.
- Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
- Stir in half of bacon and half of cheeses.
- Pour filling mixture into crust; be careful not to overfill.
- Press spinach into custard, leaving some poking out from top.
- Sprinkle with remaining bacon and cheese.
- Bake 10 minutes at 375 degrees, then reduce to 325F and continue to bake for 55 more minutes.
- Remove from oven and let cool 1 hour before cutting and serving.