Spinach Quiche

This creamy Spinach Quiche is loaded with sautéed spinach, onions, garlic, crisp bacon, cheddar and Swiss for the ultimate breakfast or brunch taste treat.  For a company worthy meal I like to serve it with a simple tossed salad or fresh fruit salad.

This is one of our favorite quiche recipes and for an added bonus it can be prepared ahead of time and frozen.  No need to defrost! Simply cover with aluminum foil and reheat. Making it so easy for holiday brunches and social gatherings.

How to make Spinach Quiche

First cut your chilled butter into small cubes.  Then combine with the flour and salt.  Next using a pastry blender cut in the butter until very crumbly.  Now add  the chilled water one tablespoon at a time mixing with a fork until the dough pulls together.  Then form into a disk, wrap in plastic, and chill for at least 2 hours up to overnight.

After the dough has thoroughly chilled gently roll the piecrust out to a 12 inch circle on a lightly floured surface.  Then fold the piecrust or roll it around your rolling pin to move it to the deep dish pie plate.  Next 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.

Then cook the bacon on a baking sheet in the oven for about 15 minutes flipping halfway through. Coarsely chop the bacon.  Now heat a little olive oil in a large skillet over medium heat.  Then add the onion and cook until soft.  Now add the spinach and cook until wilted.  Then add the garlic, salt, and pepper cooking for about 1 minute stirring constantly.  Now add the mixture to the piecrust and top with the chopped bacon.

Next add the shredded Swiss and cheddar cheese. Then in a medium bowl whisk together the eggs and whipping cream.  Pour the egg mixture over the spinach and bacon.  Finally bake in a preheated oven for about 1 hour.  Let the quiche cool for 15-20 minutes before slicing.

Recipe notes and helpful tips for Spinach Quiche

• 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 like chocolate pudding.
• There are several kinds of cheese 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.
• Red bell peppers and broccoli work well in this recipe too.
• 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.

Can you freeze quiche?

Yes you most certainly can,  You can freeze it prior to baking or fully cooked.  If freezing prior to baking simply place the quiche on a baking sheet and carefully set in the freezer.  Freeze solid before transferring to a heavy duty freezer bag or double wrapping in plastic wrap.  When ready to bake simply pop in to the oven frozen adding about 10 minutes on to the baking time or until the quiche is set and the crust is golden brown.

To freeze cooked quiche simply let the quiche fully cool.  Then place in a heavy duty freezer bag or double wrap in plastic.  When ready to bake simply remove the frozen quiche from the freezer bag or wrap. There isn’t any need to thaw the quiche. Now cover loosely with aluminum foil and place the frozen quiche in a preheated 350 degree oven for about 35-45 minutes or until heated through.

Other egg recipes you will love!

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.

5 from 26 votes

Print Pin Rate

Course: breakfast/brunch

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 55 minutes minutes

Servings: 8 servings

Calories: 583kcal

Author: Beth Pierce

Ingredients

• Deep Dish Pie Crust
• ½ cup chilled butter cut in small cubes
• 1 ½ cups all purpose flour
• ½ teaspoon salt
• 5 –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 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 cream

Instructions

• Preheat oven to 375 degrees.
• 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.
• 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 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.
• Reduce oven temperature to 350 degrees.
• 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.
• 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.

Nutrition

Calories: 583kcal | Carbohydrates: 24g | Protein: 17g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 265mg | Sodium: 675mg | Potassium: 387mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4988IU | Vitamin C: 12mg | Calcium: 306mg | Iron: 3mg

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