Spinach and Bacon Quiche: A Deliciously Savory Recipe
Quiche, a savory custard baked in a pastry crust, is a versatile dish perfect for breakfast, brunch, lunch, or dinner. It’s equally at home on a fancy buffet table or a casual weeknight meal. And when you combine the earthy goodness of spinach with the smoky richness of bacon, you’ve got a flavor combination that’s simply irresistible. This spinach and bacon quiche recipe is a guaranteed crowd-pleaser, and it’s surprisingly easy to make.
## Why This Recipe Works
* **Flavor Harmony:** Spinach and bacon are a match made in culinary heaven. The subtle bitterness of the spinach balances the saltiness of the bacon, creating a complex and satisfying taste. The addition of nutmeg enhances the earthy notes and adds a touch of warmth.
* **Custard Perfection:** The key to a perfect quiche is a creamy, smooth custard. This recipe uses a combination of eggs, cream, and milk to achieve the ideal texture. Baking the quiche low and slow ensures that the custard sets evenly without becoming rubbery.
* **Versatile and Adaptable:** This recipe is a great starting point for your own quiche creations. Feel free to add other vegetables, cheeses, or herbs to customize it to your liking.
* **Make-Ahead Friendly:** Quiche is a great make-ahead dish. You can assemble it the day before and bake it just before serving. It also reheats beautifully, making it perfect for meal prepping.
## Ingredients
Here’s what you’ll need to make this delicious spinach and bacon quiche:
**For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cubed
* 1/4 cup ice water
**For the Filling:**
* 6 slices bacon, diced
* 1 medium onion, chopped
* 10 ounces fresh spinach, washed and chopped
* 4 large eggs
* 1 cup heavy cream
* 1/2 cup milk
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup shredded Gruyere cheese (or Swiss cheese)
## Equipment
* 9-inch pie plate
* Mixing bowls
* Whisk
* Large skillet
* Measuring cups and spoons
* Rolling pin
* Parchment paper or aluminum foil
* Pie weights or dried beans
## Instructions
Let’s break down the steps to create this quiche masterpiece:
### Making the Crust
The crust can be made from scratch or you can use a store-bought pie crust for convenience. If you’re making it from scratch, here’s how:
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The smaller pieces of butter left intact are what creates a flaky crust.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust.
4. **Form a Disc:** Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle.
6. **Transfer to Pie Plate:** Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp the crust to create a decorative edge.
7. **Pre-Bake the Crust (Blind Bake):** This step prevents the crust from becoming soggy when the wet filling is added. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool slightly before adding the filling.
* **Alternatively using store-bought crust:** Ensure that your pie crust is thawed if frozen. Gently unroll or unfold the pie crust and carefully place it into your 9-inch pie plate. Use your fingers to press the crust firmly against the bottom and sides of the pie plate, ensuring there are no air pockets. Trim any excess dough from the edges of the pie plate using a sharp knife or kitchen shears. You can create a decorative edge by crimping the dough with your fingers or pressing it with a fork. Blind bake the crust. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool slightly before adding the filling.
### Preparing the Filling
1. **Cook the Bacon:** In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain the excess grease. Reserve about 1 tablespoon of bacon fat in the skillet.
2. **Sauté the Onion:** Add the chopped onion to the skillet with the reserved bacon fat and sauté over medium heat until softened and translucent, about 5 minutes.
3. **Add the Spinach:** Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Squeeze out any excess moisture from the spinach to prevent the quiche from becoming watery. You can do this by placing the spinach in a clean kitchen towel and squeezing out the liquid.
4. **Combine the Ingredients:** In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper. Stir in the cooked bacon, sautéed onion and spinach, and shredded Gruyere cheese.
### Assembling and Baking the Quiche
1. **Pour in Filling:** Pour the filling into the pre-baked crust, spreading it evenly.
2. **Bake:** Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the custard is set and the top is lightly golden brown. The quiche is done when the center is slightly jiggly but not liquidy. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
3. **Cool:** Let the quiche cool for at least 15 minutes before slicing and serving. This allows the custard to set completely and makes it easier to cut.
## Tips for Success
* **Use Cold Ingredients:** When making the crust, use cold butter and ice water to prevent the gluten from developing too much. This will result in a tender, flaky crust.
* **Don’t Overmix the Dough:** Overmixing the dough will result in a tough crust. Mix only until the ingredients are just combined.
* **Blind Bake the Crust:** This is essential for preventing a soggy crust. Make sure to use pie weights or dried beans to weigh down the crust during blind baking.
* **Squeeze Out Excess Moisture from Spinach:** This will prevent the quiche from becoming watery.
* **Bake Low and Slow:** This ensures that the custard sets evenly without becoming rubbery.
* **Let it Cool:** Cooling the quiche allows the custard to completely set.
## Variations
This recipe is easily customizable to suit your taste. Here are a few variations to try:
* **Add Different Cheese:** Use cheddar, mozzarella, or feta cheese instead of Gruyere.
* **Add Vegetables:** Add mushrooms, bell peppers, or asparagus to the filling.
* **Add Herbs:** Add fresh thyme, rosemary, or parsley to the filling.
* **Make it Vegetarian:** Omit the bacon and add more vegetables.
* **Spicy Quiche:** Add a pinch of red pepper flakes to the filling for a little heat.
* **Ham and Cheese Quiche:** Substitute the bacon with diced ham.
* **Broccoli and Cheddar Quiche:** Substitute the spinach with chopped broccoli and use cheddar cheese.
## Serving Suggestions
Spinach and bacon quiche is delicious served warm or cold. Here are a few serving suggestions:
* **Breakfast or Brunch:** Serve with a side of fresh fruit, yogurt, or toast.
* **Lunch:** Serve with a side salad or soup.
* **Dinner:** Serve with roasted vegetables or a green salad.
* **Appetizer:** Cut into small squares and serve as an appetizer.
## Make-Ahead and Storage Instructions
* **Make-Ahead:** The quiche can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. You can also bake the quiche and reheat it before serving. To reheat, cover the quiche with aluminum foil and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
* **Storage:** Leftover quiche can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container.
* **Freezing:** While quiche can be frozen, the texture of the custard may change slightly upon thawing. To freeze, let the quiche cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
## Nutritional Information
(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)
Per serving (1/8 of the quiche):
* Calories: Approximately 350-400
* Fat: 25-30g
* Saturated Fat: 15-20g
* Cholesterol: 150-200mg
* Sodium: 300-400mg
* Carbohydrates: 15-20g
* Fiber: 2-3g
* Protein: 15-20g
## Conclusion
This spinach and bacon quiche recipe is a delicious and versatile dish that’s perfect for any occasion. With its creamy custard, flaky crust, and savory flavor, it’s sure to be a hit with everyone who tries it. So, gather your ingredients, follow the instructions, and get ready to enjoy a truly unforgettable quiche experience!