Description
This classic Bacon Quiche recipe features a flaky pie crust filled with a rich custard of eggs, cream, and milk, layered with crispy bacon, fresh spinach, and a blend of Gruyere, Swiss, and cheddar cheeses. Perfectly baked to a golden top and creamy center, this savory quiche is ideal for brunch, lunch, or a light dinner.
Ingredients
Scale
Crust
- 1 single pie crust (for a deep pie dish, 1.5 to 2 inches deep)
Filling
- 10 ounces bacon, chopped into 1 inch pieces
- 2 cups fresh spinach, packed and chopped
- 4 large eggs
- 2 large egg yolks
- 1 & 1/2 cups heavy cream
- 1 cup whole milk
- 1 & 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1/2 cup Gruyere cheese, shredded
- 1/2 cup Swiss cheese, shredded
- 1/2 cup cheddar cheese, shredded
Garnish
- Fresh parsley, chopped
- Green onions, chopped
Instructions
- Prepare the pie crust: Use a deep pie dish (1.5 to 2 inches). Roll out your pie dough and transfer it to the pie pan, folding the edges under and smoothing them for a clean, non-crumbling edge. Crimp the edges so the crust sits on top of the pan edge to prevent falling during baking. Freeze for 30 minutes or chill in the fridge for 60 minutes.
- Preheat oven and baking surface: Preheat oven to 425°F and place a baking sheet or pizza stone on the lower third rack to heat for 20 minutes.
- Cook the bacon: In a large skillet over medium heat, cook 8-10 ounces of chopped bacon for 8-10 minutes, stirring occasionally until mostly crisp but still flexible. Drain on paper towels, retaining about 1 teaspoon of bacon grease in the pan.
- Wilt the spinach: Add the chopped spinach to the skillet with the reserved bacon grease and cook for 1-2 minutes until wilted. Season lightly with salt. Remove from heat.
- Make the egg custard: In a large bowl or stand mixer, whisk together 4 whole eggs and 2 egg yolks. Add heavy cream, whole milk, kosher salt, black pepper, nutmeg, and cayenne pepper. Mix well until combined.
- Grate cheese: Shred 1/2 cup each of Gruyere, Swiss, and Cheddar cheese (or a combined total of 1 1/2 cups of your favorite cheeses).
- Assemble the quiche: Sprinkle 1/2 cup Swiss cheese evenly on the bottom of the chilled pie crust. Layer all the cooked bacon over the Swiss cheese, then cover the bacon with cheddar cheese. Spread the wilted spinach evenly over the cheddar, followed by 1/2 cup Gruyere cheese. Give the egg custard mixture a final stir and pour over the filling.
- First bake: Place the quiche on the preheated hot baking sheet or pizza stone on the lower third rack of the oven. Bake at 425°F for 15 minutes.
- Prepare pie crust shield: While baking, make a shield from aluminum foil by folding a square in quarters and cutting out a circle from the middle. Open to have a ring-shaped protector.
- Continue baking and protect crust: Reduce oven temperature to 375°F. Remove quiche from oven and quickly place the pie crust shield over the edges to prevent burning. Return quiche to oven and bake for another 35-45 minutes until the top is lightly browned and the center is set but slightly jiggly.
- Cooling: Remove quiche and cool on a wire rack for about 20 minutes to allow it to set fully.
- Serve: Garnish with chopped fresh parsley and green onions. Serve warm or at room temperature.
Notes
- If using a tart pan or shallower pie dish (1.25 inches), scale down the recipe accordingly.
- For best results, make a homemade pie crust. Use 2 egg yolks for the custard if using homemade dough as whole eggs are already used in the flaky crust recipe.
- Don’t discard the leftover pie dough disc; freeze it for later use.
- The cayenne pepper used adds flavor without spicy heat.
- The center of the quiche should remain slightly jiggly after baking to achieve a creamy and silky texture; avoid overbaking.
