Deep Dish Spinach Quiche Recipe

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.

Course Breakfast, breakfast/brunch, egg dish

Cuisine American, French

Keyword how do you make spinach quiche, how to make spinach quiche, how to make spinach quiche pie, spinach quiche recipe, spinach quiche recipes

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 421kcal

Author Beth Pierce

Ingredients

Deep Dish Pie Crust

1½ cups all-purpose flour
½ teaspoon salt
½ cup chilled unsalted butter, cut into small cubes
4-6 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 freshly ground black pepper
8 slices crispy cooked bacon, chopped
1 cup finely shredded Swiss Cheese
1 cup finely shredded sharp cheddar cheese
5 large eggs
1½ cups heavy cream

Instructions

Preheat oven to 400 degrees.
Combine the flour, salt, and cubed butter in a medium bowl. Use a pastry blender to cut in the butter until crumbly. Add the chilled water 1 tablespoon at a time just until the dough holds together when pinched. Form into a disk, wrap in plastic, and chill for at least 2 hours up to overnight.
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 a 9-inch deep-dish pie plate. Gently tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it.
Line the pie crust with aluminum foil or parchment paper 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.
Reduce oven temperature to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, 5-7 minutes. Reduce the heat to low. Add the spinach and cook until wilted. Add the garlic, salt, and black pepper; cook for 1 minute, stirring constantly. Add the mixture to the piecrust and top with the chopped bacon.
Add the shredded Swiss and cheddar cheese. Whisk the eggs and whipping cream together. Pour over the spinach and bacon.
Bake for 45-50 minutes or until a knife inserted in the center comes out clean. The center should still be slightly jiggly. Let the quiche cool for 30 minutes before slicing.

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