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slice of quiche on a black plate next to green salad

Bacon Spinach Quiche

Quiche is the quintessential brunch recipe. This Bacon & Spinach Quiche is decadent, uses simple ingredients, and delish!
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Author: Michelle Ferrand
Course: Breakfast
Cuisine: French
Keyword: brunch, mother's day, spring
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Freeze/Cool Time: 1 hour 15 minutes
Makes: 8 servings

Ingredients

  • 1 pie dough store bough or homemade
  • 4 large eggs, divided
  • 4 ounces bacon, chopped about 4 slices
  • 1 shallot, finely chopped
  • 2 cups chopped spinach
  • 1 clove garlic, minced
  • 2 cups half and half
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup shredded cheddar cheese

Instructions

Pie Crust

  • Position one oven rack to the bottom position of your oven and preheat to 400 degrees.
  • Roll dough out to a 12-inch circle and place into a 9-inch pie pan, trim the edges if needed, and crimp using your favorite design.
  • Using a fork, prick the bottom of the dough a few times (this is called docking) and freeze for 15 minutes
  • Place a piece of parchment paper on the dough and fill with pie weights. Bake on the bottom rack of the oven until the edges look dry, about 8 minutes.
  • Carefully remove the pie weights and continue to bake until the bottom of the dough looks dry and the edges slightly brown, about 8 minutes.
  • While the dough bakes, separate the white from the yolk of one egg and place the yolk into a large bowl.
  • Thoroughly whisk the egg white and, brush a thin layer of the beaten egg white all over the warm pie crust. Discard any remaining egg white and allow the crust to cool.

Filling

  • Reduce oven temp to 325 degrees.
  • Cook bacon until crisp in a large skillet over medium-high heat, about 6 minutes. Transfer to a paper towel-lined plate.
  • Remove all but 1 tablespoon bacon fat from the pan and add the shallot. Cook, stirring often until the shallot is lightly browned, about 2 minutes
  • Add the spinach and garlic and, stirring often, cook until the spinach has wilted and most of the liquid has cooked off, about 3 minutes. Remove from the heat and season with a pinch of salt and pepper.
  • Add the remaining three eggs to the large bowl with the egg yolk. Thoroughly whisk until uniform.
  • Add the half and half, dijon, and salt and pepper and gently whisk to combine.
  • Place the pie pan onto a baking sheet. Evenly sprinkle the bacon, spinach and cheese into the pie crust. Fill with the egg and half and half mixture.
  • Bake on the bottom rack of the oven until the edges of the quiche are just set and the center has a slight jiggle or using an instant-read thermometer, cook until the center of the quiche reaches 170 degrees, about 1 hour.
  • Allow the quiche to cool for 1 hour before serving.
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Notes

    • This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Nutrition

Calories: 329kcal | Carbohydrates: 15g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 498mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1178IU | Vitamin C: 3mg | Calcium: 189mg | Iron: 1mg