Spinach and Bacon Quiche
This classic custard quiche is perfect for breakfast, brunch, or dinner. It tastes just as good warm as it does cold.
Truth is, this quiche is a winner on every level.
Truth is, I make quiche for dinner more times than I make it for breakfast. (Why is that?!?) This is definitely a breakfast-y meal, with the custardy egg filling and all. But then again, there are NO rules in the kitchen! So eat cake for dinner. (But don’t tell my kids I said that).
For the love of Pete, please heed my advice and make a quiche without a soggy crust. Can you even imagine eating a quiche with a soggy bottom?? Gah! Even the thought of it brings a bad taste to my mouth! 😂
The trick to making a delicious quiche without a soggy crust… partially bake the pie crust (AKA par bake) before adding the filling.
Why you should par bake a pie crust for quiche
The Kitchn has some great insight into this topic, but to begin here’s what you’ll do:
Line the pie crust with either parchment paper or aluminum foil, then fill the lined pie crust with pie weights. I use about 2 cups worth of ceramic pie weights. If you don’t have pie weights, you can use dry beans.
Weighing down the pie crust prevents the bottom crust from puffing and the sides from slouching.
If you use pie weights when par baking, do you still need to dock the pie crust? Docking the pie simply means pricking the pie dough with fork tines. Docking allows steam to escape rather than puffing up.
When making this quiche, I dock the bottom of the pie dough (I don’t go crazy… maybe 8-10 fork tines on the bottom) AND use the pie weight method. Doing both hasn’t given me any problems, and I’ve made this quiche at least 5 times.
How to Par Bake a Pie Crust
Cover the pie crust with a large piece of parchment paper, big enough to barely drape over the sides of the pie’s edge. Fill the pie pan with ceramic pie weights or dry beans.
Bake at 425°F for 15 minutes, remove the parchment and pie weights and bake for an additional 5 minutes. The pie crust will be lightly golden.
This quiche is *almost* like a Quiche Lorraine. The difference here being that I added spinach and some Colby Jack cheese. A traditional quiche Lorraine is made with cheese and bacon.
To make this quiche you’ll heat the olive oil in a skillet. Add the onion and cook until soft and translucent about 7-8 minutes.
Add the spinach and cook until just wilted, about 1 minute. Tip: you can even remove the skillet from the heat and add the spinach off the heat. The residual heat will wilt the spinach just fine.
In a medium bowl whisk eggs, milk, heavy cream, and salt until smooth.
Stir in the onion + wilted spinach, and some chopped bacon, with 1 cup of cheese. I use a combination of gruyere and Colby Jack cheese.
Pour the egg filling into the par baked pie crust. Top with the remaining cheese.
Bake the quiche at 350°F for about 35 minutes, or until edges are set and the center jiggles slightly.
let the quiche cool for 15 minutes and then serve.
The nice thing about quiche is that it tastes delicious warm, at room temp, and cold.
FAQ about Spinach and Bacon Quiche
If you don’t have gruyere cheese, can you use a different kind? Yes, you can. Swiss cheese would be a great alternative. But keep in mind, the taste will be slightly different.
How and where should you store a quiche? Store the quiche covered, in the refrigerator for 3-4 days.
Can you freeze quiche? I have yet to try this myself, however, Golden Valley states you can easily freeze a baked quiche. To do so, simply bake the quiche and let it cool to room temperature. Cover the quiche with plastic wrap and then aluminum foil. When ready to serve, remove quiche from freezer, do not thaw before reheating. Place the quiche in a 350°F oven and bake for 25 minutes or until heated through.
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Spinach and Bacon Quiche
- 1 homemade pie crust recipe
- 2 teaspoons olive oil
- 1 small yellow onion - diced
- 1 1/2 cups spinach - chopped
- 6 slices bacon - cooked and crumbled
- 3/4 cup gruyere cheese - see note #1
- 3/4 cup Colby jack cheese
- 4 large eggs
- 3/4 cups milk
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Blind Bake the Pie Crust
- Place your pie crust in a 9" inch pie plate. Flute the edges. Prick the bottom of the pie dough with the tines of a fork. Chill the pie crust in the freezer until firm, about 20-30 minutes. Preheat the oven to 425°F.
- Place a large piece of parchment paper into the pie crust, then fill with pie weights (should come about 1/4-1/2 way up the sides of the pie). Bake for 15 minutes. Remove the pie from the oven, carefully remove the parchment and pie weights. Place the pie crust back in the oven to bake for an additional 5 minutes. The pie crust should just be startign to brown. REmove the pie crust from the oven and let it cool slightly while you prep the filling.
- Lower the oven temperature to 350°F.
Make the Filling
- In a skillet over medium heat add the olive oil, once shimmering add the chopped onion. Cook until softened and translucent, about 7-8 minutes. Add the spinach and cook until just wilted. About 30 seconds. Remove from heat.
- In a medium bowl whisk the eggs, milk, heavy cream, salt, and pepper until smooth. Stir in the onion, wilted spinach, crumbled bacon, and 1 cup of cheese. See note #2.
- Pour the filling into the pie crust. Top with the remaining cheese.
- Bake the quiche at 350°F until the edges are set and it jiggles slightly in the center, about 32-38 minutes.
- Cool the quiche for 15 minutes. Quiche can be served warm, cooled, or chilled.
- If you don’t have gruyere cheese, can you use a different kind? Yes, you can. Swiss cheese would be a great alternative. But keep in mind, the taste will be slightly different.
- For the 1 cup of cheese added into the filling, I will use half gruyere cheese and half Colby Jack cheese.
- Store the quiche covered, in the refrigerator for 3-4 days.