Description
This Perfect Breakfast Quiche recipe features a flaky homemade crust filled with a creamy mixture of eggs, milk, cream, fresh spinach, cheddar and Monterey Jack cheese, and savory cooked bacon. It is baked to golden perfection with a set filling and crispy crust, making it an ideal hearty breakfast or brunch dish.
Ingredients
Scale
For the Crust:
- 1 and 1/2 cups all-purpose flour, spooned & leveled (195 grams)
- 3/4 tsp salt (1/2 tsp + 1/4 tsp)
- 9 tbsp cold salted butter, cubed (127 grams)
- 4–5 tbsp ice cold water
For the Quiche Filling:
- 5 large eggs
- 1/2 cup milk (2%)
- 1/2 cup heavy cream (or milk or half and half)
- 1/4 tsp minced garlic
- 1/2 tsp salt
- Pinch of black pepper
- 1 1/2 cups fresh spinach, torn into smaller pieces
- 1 1/3 cups shredded cheese (sharp cheddar and Monterey Jack mix)
- 6–8 slices cooked bacon, roughly chopped
Instructions
- Make the Pie Dough: Prepare the crust dough using the specified ingredients, slightly flatten into a thick disc, wrap tightly in plastic wrap, and chill in the fridge for at least 4 hours or ideally overnight to hydrate and rest.
- Roll the Pie Dough: Roll the chilled dough gently on a floured surface until about 1/8 inch thick, ensuring it is large enough to cover a 9-inch deep pie plate with 2 inches extra around edges. Transfer dough to the pie dish, press gently into the pan removing gaps, trim excess leaving 1/2 inch for crimping edges, and crimp edges. Freeze for 10 minutes and preheat oven to 425℉.
- Blind Bake the Crust: Prick holes in the bottom of frozen pie dough to prevent puffing. Line with crumbled parchment paper and fill with pie weights up to the edges to keep the crust shape. Place on baking sheet and bake for 15-19 minutes until edges turn lightly browned. Remove weights and parchment carefully, brush edges with egg wash, then bake 2-4 more minutes until bottom and sides appear set and matte. Reduce oven to 400℉.
- Make the Filling: In a large bowl, whisk together eggs, milk, heavy cream, minced garlic, salt, pepper, torn spinach, shredded cheese, and chopped cooked bacon until well combined.
- Bake the Quiche: Pour filling evenly into the prepared crust. Optionally cover crust edges with foil if browning too quickly. Bake at 400℉ for 40-44 minutes until the filling is set and the top is lightly browned. Check crust browning around 25-30 minutes, shielding edges with foil if necessary.
- Serve and Store: Allow quiche to cool 15-30 minutes before slicing. Store leftovers covered in the refrigerator for up to 4 days. It can be served warm or cold.
Notes
- Use a deeper than standard 9-inch pie plate (metal or ceramic preferred, not glass) for best results.
- Do not freeze dough before chilling overnight; it needs time to hydrate properly.
- Pie dough can be frozen for 1-2 months after initial chill, thaw in fridge overnight before rolling.
- Blind baking with weights prevents crust from puffing and keeps edges from shrinking.
- Use foil to shield crust edges if browning too quickly during final bake.
- Quiche filling is done when it no longer jiggles and the top is slightly browned.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 15 g
- Cholesterol: 220 mg
