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Deep Dish Spinach Quiche

Spinach Bacon Quiche

5 from 12 reviews

A delectable deep dish Spinach Quiche made with sautéed spinach, onions, garlic, crisp bacon, Swiss and cheddar cheese for an over the top breakfast or brunch treat.  Double the recipe and make two.  Bake one off now and and freeze one for later.

Ingredients

Scale

Deep Dish Pie Crust

  • ½ cup chilled butter cut in small cubes
  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 56 tablespoons chilled water

Spinach Bacon Quiche

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 10 ounces fresh spinach
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 8 slices crispy cooked bacon chopped
  • 1 cup finely shredded Swiss Cheese
  • 1 cup finely shredded cheddar cheese
  • 7 large eggs
  • 1 1 /2 cups heavy whipping cream

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine butter, flour, and salt. Using a pastry blender cut in the butter until very crumbly. Add chilled water a tablespoon at a time mixing with a fork until the dough pulls together.  Form into a disk, wrap in plastic, and chill for at least 2 hours up to overnight.
  3. Gently roll the pie dough out to a 12 inch circle on a lightly floured surface.  Fold the piecrust or roll it around your rolling pin to move it to the deep dish pie plate.  Gently tuck it into the pie pan, trim the edge about an an inch over the side, tuck it in along the edge and flute it.  Line the pie crust with aluminum foil and fill with pie weights, rice, beans, or sugar.  Bake in the preheated oven for about 15 minutes.  Remove from the oven and carefully remove the weights and foil.
  4. Reduce oven temperature to 350 degrees.
  5. Heat olive oil in a large skillet over medium heat.  Add the onion and cook until soft; 5-7 minutes.  Add the spinach and cook until wilted.  Add the garlic, salt, and pepper; cook for 1 minute stirring constantly.  Add the mixture to the piecrust and top with the chopped bacon.
  6. Add the shredded Swiss and cheddar cheese. Whisk the eggs and whipping cream together.  Pour over the spinach and bacon.  Bake for 55-60 minutes or until a knife inserted in the center come out clean. The center should still be slightly jiggly.  Let the quiche cool for 15-20 minutes before slicing.

 

Notes

  • This is a deep dish quiche so plan accordingly.
  • Feel free to substitute a frozen deep dish pie crust.
  • You can substitute frozen spinach but squeeze as much of the moisture out of it as possible.
  • I like to use granulated sugar as pie weights.  Simply scoop it back into a zipper seal bag and use it in creamy custards and puddings.
  • There are a number of cheeses that work well with this recipe.  Gouda, gruyere, Swiss, and cheddar are all excellent choices for this quiche. Shred your own fresh cheese and get all that fresh flavor while avoiding additives.
  • For best results cool the quiche for 20 minutes after baking.  It makes it easier to slice and lets the flavors meld together.
  • Quiche can served warm or chilled.
  • Once fully cooled store whole quiches tightly wrapped in the refrigerator for up to 3 days.  To reheat cover with foil and heat in the oven for 25 minutes at 350 degrees.  Store individual slices in an airtight container in the refrigerator for up to 3 days.  Reheat in the microwave for 1 minute intervals at 50% power until warm.

Keywords: spinach quiche, spinach and bacon quiche, bacon quiche

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