Spinach and Bacon Quiche
The first quiche I ever had was as a child in France and of course, it was Quiche Lorraine, the original. Quiche has evolved in the many years that we humans have been enjoying it and it seems that it is perfectly acceptable to put just about anything in a quiche! Therefore, I give you this recipe for Spinach and Bacon Quiche.
The quiche equation:
CRUST + FILLINGS + CUSTARD = THE BEST BREAKFAST, BRUNCH, LUNCH, DINNER, SNACK EVER!
Each of these parts can take a bit of time if you let them. But the good thing is that they can all be made separately and held if time is of the essence!
Let’s talk crust for Spinach and Bacon Quiche.
Use your favorite pie crust recipe, of course. If you’re not into making your own, use a store-bought one. It’s fine. But they really are easy to make so perhaps you should challenge yourself one of these days to learn how to do it!
I say they are easy to make and then this … happens.
Not everything turns out right all the time! In my defense, this is a gluten-free dough. I still struggle with gluten-free crusts which really is frustrating because I know how to make a really good pie crust! I can usually roll gluten-free crusts out just fine, but it’s the transferring them to the pan that everything falls apart!
What I’ve found is that I have the most success with a gluten-free crust when I put the dough in the baking dish and press it out with a small roller or better yet, my hands. You can use a regular pie plate, but they are too angled and deep for a classic quiche. A flat, wider tart pan or quiche dish works best, I think.
And for you minimalists out there, it’s not a single-use dish! You can also use it for my Tarte aux Pommes, or Nectarine Tart in a Gingersnap Crust or any other manner of delicious tart! Or just as a platter for table service!
Crust for quiche should be prebaked slightly. It helps to keep it from getting soggy. Just 10-15 minutes in the oven and you’re good.
The filling preparation
You can use frozen spinach, but fresh is so delicious! Be prepared to fill your produce bag with lots of spinach! These two bowls are holding ten ounces of fresh spinach. After steaming it, it quickly shrank to this small bit in one of the bowls!
Pro tip for using spinach in quiche
The tip is that you MUST squeeze the water out of the spinach after it has been steamed. If you’ve never done that before, you’ll be shocked at how much water comes out! I steam my spinach in my pasta pot so that I can lift the basket out to run cold water over the spinach. Sometimes, I’ll even throw ice cubes on it and let them melt while I work on some other part of the recipe. Work with small amounts of spinach in order to extract the maximum amount of water.
The same goes when using frozen spinach. Let it thaw, then squeeze out the water before using it.
Usually, I have bacon already cooked in the fridge because I bake it in a batch. It’s so handy to have it ready for omelets or scrambles … or quiche! For the quiche, I usually start with four pieces, but truthfully, usually end up with six!
Saute shallots and garlic, then add the prepared spinach.
How to layer the fillings for Spinach and Bacon Quiche
I start with Gruyere cheese … right on the crust. Then the spinach mixture, then the bacon. I like the bacon on top because it gets that much more crunchy as the quiche bakes and I love the textural contrast.
The egg custard
This part of the quiche equation used to flummox me, but I have finally figured out how to judge how much custard I need for the amount of filling ingredients I have. Furthermore, I’ve figured out a ratio of eggs to cream that works well for my tastes. And I always grate in a bit of nutmeg. 😉
The custard gets poured right over the fillings and I top the Spinach and Bacon Quiche with a fresh grating of parmesan.
Bake it at 400°F for 30-40 minutes. You’re looking for the custard to rise up, look a bit rounded on the edge near the crust, and for there to be some browning on the surface.
Let it sit for 10-15 minutes to set, then serve it up with a green salad with a simple vinaigrette or my favorite, Carrot Salad with Vinaigrette.
Spinach and Bacon Quiche
- 1 9-inch crust See notes
- 10 ounces fresh spinach See notes
- 4-6 strips bacon See notes
- oil for sauteeing or bacon grease
- 2 shallots chopped small
- 1 clove garlic chopped small
- 2 ounces Gruyere grated
- 3 large eggs
- 3/4 cup heavy cream
- 1 small grate of nutmeg same as a "pinch"
- salt and pepper to season
- 1/4 cup parmesan
- Preheat the oven to 400°F. Prepare your crust and bake it for 10-15 minutes. Allow to cool.
- Cook the bacon using whatever method you prefer. If you like the skillet, cook it, pour off some of the grease, then continue with the shallots. If you prefer my Baked and Foolproof method, you can even bake it ahead and have it waiting on you in the fridge. When the bacon is cool enough, cut it into small pieces.
- Prepare the spinach by bringing salted water to boil in the bottom of a steamer, like a pasta pot. If you don't have a steamer or a pasta pot, put a large pot of salted water on to boil. Add the spinach and allow it to steam or boil for about 4 minutes. If using a steamer or pasta pot, lift the strainer out of the pot and pour cold water over the spinach. If using a large pot of water, strain the water off of the spinach through a colander and pour cold water over it. When it is cool enough to handle, squeeze as much of the water from the spinach as possible. Chop and set aside.
- Heat oil over medium to medium high heat. Add the chopped shallots and cook till they are translucent, 3-5 minutes. Add the garlic. Cook for 1 minute more, then add the prepared spinach. Season with salt. Set aside.
- Put the grated Gruyere in the bottom of the crust. Add the spinach mixture, then the chopped bacon.
- Whisk the eggs in a medium bowl and gradually add the cream. Grate a bit of whole nutmeg into the mixture or add a small pinch of ground nutmeg. Season with salt and pepper. Pour the custard mixture over the filling ingredients. Top the quiche with freshly grated Parmesan cheese.
- Bake at 400°F for 30-40 minutes. You're looking for the custard to rise up, look a bit rounded on the edge near the crust, and for there to be some browning on the surface.
- Let the quiche sit for 10-15 minutes to set, then serve it up with a green salad with a simple vinaigrette or my favorite, Carrot Salad with Vinaigrette.
- I don’t give specific ingredients or instructions for the crust because I use someone else’s recipe for a gluten-free crust. However, if you don’t eat gluten-free, use a standard pie crust recipe or buy a store-bought one. It really is easy to learn how to make so you should challenge yourself to do so!
- Bacon! Usually, I have bacon already cooked in the fridge because I bake it in a batch. It’s so handy to have it ready for omelets or scrambles … or quiche! For the quiche, I usually start with four pieces, but truthfully, usually end up with six! To find my method for baking, search for “Bacon” on my site.
- You can use frozen spinach, but the quality will be a bit different than using fresh. Whether using fresh or frozen, it’s imperative to squeeze as much of the liquid from it as possible.