Spinach Bacon Cheddar Quiche
I chose to celebrate Mother’s day by cooking a beautiful quiche for my mom. Quiches are my favorite thing to make for brunch. They are a savory, elegant, and simple pie that can easily delight a crowd.
To make the perfect quiche, you must use an all butter pie crust recipe. It elevates the dish to a completely different level. Once you make the crust from scratch, you’ll never want to go back to the store bought crust at your grocery store. Trust me, it’s worth the effort. I got my pie crust down to a science. It comes out perfect every single time. A recipe on my blog on how to make this beautiful crust will be on the site very soon!
The craziest part about the quiche is how easy it is to make. Looks can be deceiving! It’s sooooo simple. As long as you follow the recipe, you are guaranteed to get an impressive quiche every single time. Just look at that filling. Doesn’t it look so good?
What Makes A Perfect Quiche
- Blind bake the crust
- Blind baking the all butter pie crust prevents your quiche from having any sort of soggy bottoms. Maintain the perfect quiche bottom by pricking the crust with a fork and using weights to prevent the crust bottom from puffing.
- Cook the spinach
- The filling can become watery if you do not remove the excess moisture from the ingredients. This is why it is critical to prep and cook the ingredients before you assemble the quiche. By cooking the spinach ahead of time, the moisture from the spinach will evaporate and leave you with a perfect quiche filling.
- Using milk over heavy cream
- I prefer using milk over cream for the egg mixture of quiche. It’s purely a preference issue. For me, I think that a quiche is super decadent and rich with cream. To cut down on the richness and make the quiche lighter, I like to utilize whole milk or 2% milk for the egg mixture. If you want yours to be richer, you can substitute the milk with heavy cream instead.
- Grate your cheese
- I like to grate my cheese instead of buying the pre-shredded ones at the grocery store. The pre-shredded cheese is usually coated in anti-clumping properties. As a result, these anti-clumping properties affect the meltability of the cheese that you’re working with. If you can get a block of cheese and grate it yourself, I promise you that it’ll be worth the additional effort.
Spinach Bacon Cheddar Quiche
Ingredients
- 1 9-inch pie crust
- 6 ounces baby spinach
- 7 strips thick cut bacon chopped
- 1 cup sharp cheddar and white cheddar shredded
- 1 small onion chopped
- 3 garlic cloves minced
- 5 large eggs
- 1 1/4 cup milk
- olive oil
- 1 pinch nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Prep
- Preheat the oven to 400 degrees Fahrenheit.
- Line the pie dish with all-butter pie crust and crimp. Using a fork, prick the bottom of the crust a few times to prevent any puffing when baked.
- Blind bake the crust using pie weights according to your pie crust baking instructions. The crust should be golden brown in color. Set the baked crust aside for assembly.
- Lightly grease a pan with olive oil. Add the chopped onion and cook until softened. Add the minced garlic and cook until it is golden in color.
- Add the baby spinach into the pan and cook until the spinach has wilted and cooked thoroughly. Remove the pan from heat once the moisture from the spinach has fully evaporated.
- Cook the bacon in the pan until browned. Remove and pat the excess fat off with a paper towel. Chop bacon into bite sized pieces.
- In a bowl, mix the spinach, garlic, and onion mixture with the chopped bacon. Set aside.
- In a separate bowl, whisk eggs, milk, salt, pepper, and nutmeg together. Set aside.
Assembly
- Place half of the bacon and spinach mixture into the dish. Top the mixture off with half of the shredded cheddar.
- Add a second layer with the rest of the bacon and spinach mixture. Layer the remaining half of the shredded cheddar on top.
- Pour the egg mixture on top.
Bake
- Reduce the temperature to 375 degrees. Cover the quiche with a tin foil covering and place it in the oven.
- Cook the quiche for 45-50 minutes until the filling has completely set.
Serve
- Allow for the quiche to cool for at least 15 minutes before serving.
Interested in more easy and delicious recipes to make from home? Check out my recipes here. Subscribe to my newsletter for regular updates whenever I add a new recipe.
Emily
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