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Quiche Recipe Quiche
This simple Quiche Recipe Quiche whips up a creamy custard loaded with spinach, cheese, and smoky bacon in under an hour—perfect for weekday brunch or festive gatherings!
Full Recipe Introduction
Quiche, that beloved savory pie with its tender crust and custardy center, has been a family favorite of mine for decades. What makes this Quiche Recipe Quiche stand out is its balance of fresh vegetables, gooey Gruyère, and just the right touch of nutmeg—light enough for spring brunches yet cozy enough for chilly fall mornings. I first tested this variation at my granddaughter’s birthday brunch last May, inspired by the farmers’ market bounty: fiddlehead ferns, local eggs, and Tillamook cheese. Not only does it look elegant on the table, it’s also a brilliant way to sneak in greens and protein, with about 15 g of protein and under 300 calories per generous slice (source: Nutritionix database). Whether you’re hosting friends or packing leftovers for work, this quiche feels both gourmet and homey.
Let me explain why you’re going to fall head over heels…
H2: Why You’ll Love This Recipe (Our Quiche Recipe Quiche)
- Ready in under an hour—even with a homemade crust
- Crowd-pleasing combo of cheese, veggies, and savory bacon
- Easily customizable: meat-free, gluten-free, or extra veggies
- Make-ahead magic: assemble a day in advance
- Feeds a family of six (or a hungry brunch crew)
- Perfect for meal prep—slice, pack, and go
- Balanced nutrition: protein, calcium, and fiber in each bite
- Great way to use seasonal veggies from your CSA box
H2: Ingredients
1 9-inch pie crust (store-bought like Pillsbury or homemade with Bob’s Red Mill flour)
4 large eggs (fresh, local farm eggs if you can—they whisk up fluffier)
1 cup heavy cream (substitute half-and-half for a lighter custard)
1/2 cup whole milk (or unsweetened almond milk for a dairy-light version)
1 cup shredded Gruyère cheese (swap Swiss or sharp cheddar if you prefer)
1 cup fresh spinach, roughly chopped (or 8 oz frozen, thawed & thoroughly drained)
1/2 cup diced smoked bacon (omit or swap for sautéed mushrooms in a vegetarian twist)
1 small yellow onion, finely chopped (sweet onion works well, too)
1 garlic clove, minced (optional, but it adds depth)
1/2 teaspoon sea salt (adjust to taste)
1/4 teaspoon freshly ground black pepper
Pinch of ground nutmeg (optional, but it brings warmth)
Tips:
- If you use frozen spinach, squeeze excess moisture out with a clean kitchen towel.
- For extra flakiness, chill your pie crust for 20 minutes before baking.
H2: Directions
- Preheat & blind bake. Preheat oven to 375°F. Press the crust into a 9″ tart pan with removable bottom, prick the base with a fork, then line with parchment and pie weights (or dried beans). Bake 12 minutes, remove weights, and bake 5 more minutes until golden.
- Cook fillings. While crust bakes, crisp bacon in a skillet over medium heat (about 5 minutes). Scoop onto a paper-towel–lined plate. In the rendered fat, sauté onion 4 minutes until translucent, then add garlic and spinach; cook 1–2 minutes until wilted. Transfer to a bowl.
- Whisk custard. In a large bowl, whisk eggs, heavy cream, and milk until blended. Stir in salt, pepper, nutmeg, and half the cheese.
- Assemble quiche. Scatter bacon and veggie mixture evenly in the crust. Pour custard over, then top with remaining cheese. Gently tap pan on countertop to remove air bubbles.
- Bake to set. Bake 35–40 minutes until the center is just set (it’ll jiggle slightly). A thermometer inserted in center should read 165°F.
- Cool & slice. Let quiche rest 10 minutes on a wire rack—this prevents a runny center. Slide out of pan, slice, and serve warm or at room temperature.
H2: Servings & Timing
Yield: Serves 6 generous slices
Prep Time: 20 minutes (including crust pressing & veggie prep)
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: Approximately 1 hour
H2: Variations
• Spinach & Feta: Swap Gruyère for 3/4 cup crumbled feta and add fresh dill.
• Mushroom & Gruyère: Replace bacon with 1 cup sautéed cremini mushrooms.
• Ham & Asparagus: Fold in 1 cup diced ham and 6 asparagus spears.
• Broccoli Cheddar: Stir in 1 cup steamed florets and extra cheddar.
• Crustless Quiche: Skip the crust—pour custard and fillings into a greased pie dish.
• Vegan Quiche: Blend silken tofu with nutritional yeast and turmeric; omit cheese.
H2: Storage & Reheating
Refrigerator: Store airtight up to 4 days—simply wrap with foil or plastic wrap.
Freezer: Freeze individual slices on a baking sheet, then transfer to a zip-top bag for up to 2 months.
Reheat: Microwave a slice 45 seconds on high, or warm in a 350°F oven for 10 minutes until heated through.
Make-Ahead: Assemble quiche and refrigerate (unbaked) for up to 24 hours; bake per directions.
H2: Notes
• Cold dairy means a fluffier custard—keep cream and milk chilled until whisking.
• Under-baking = soggy middle; pull out when just set, not rock-solid.
• Resting time is key—cuts cleaner, flavor settles.
• For extra crisp edges, brush crust rim with beaten egg before baking.
• I learned that adding a pinch of nutmeg makes a surprising difference; don’t skip it!
H2: FAQs
Q: Can I use a frozen store-bought crust?
A: Absolutely—no need to thaw fully; you can blind bake frozen crust per package directions.
Q: Why is my quiche runny in the center?
A: Likely under-baked or too much moisture in fillings; drain spinach well and bake until custard registers ~165°F.
Q: How do I make quiche vegetarian?
A: Omit bacon, add extra mushrooms or bell peppers, and increase cheese to 1 ¼ cups.
Q: What’s the best knife for slicing quiche?
A: A thin-bladed chef’s knife works beautifully—wipe it between cuts for clean slices.
Q: Can I halve the recipe?
A: Yes—you’ll need an 8″ pie dish; watch bake time (it may finish 5–8 minutes sooner).
Q: Is quiche freezer-friendly?
A: Definitely—freeze in individual portions for quick breakfasts or lunches.
Q: What’s the ideal serving temperature?
A: Room temperature brings out the flavors; serve within 2 hours of baking for best texture.
Q: Can I swap heavy cream for Greek yogurt?
A: You can, though the custard will be tangier and denser—use 3/4 cup plain yogurt and 1/4 cup milk.
H2: Conclusion
This Quiche Recipe Quiche combines a flaky crust, creamy custard, and seasonal veggies for a dish that shines at brunch, lunch, or light dinner. Give it a whirl—I’d love to hear how you customize it! Drop a comment, share a photo, or explore my Easy Spinach Quiche and Mini Quiche Muffins next. Enjoy every savory bite!
Quiche Recipe Quiche
Ingredients
- 1 9-inch pie crust store-bought like Pillsbury or homemade with Bob’s Red Mill flour
- 4 large eggs fresh, local farm eggs if you can
- 1 cup heavy cream substitute half-and-half for a lighter custard
- 1/2 cup whole milk or unsweetened almond milk for a dairy-light version
- 1 cup shredded Gruyère cheese swap Swiss or sharp cheddar if you prefer
- 1 cup fresh spinach roughly chopped or 8 oz frozen, thawed & thoroughly drained
- 1/2 cup diced smoked bacon omit or swap for sautéed mushrooms in a vegetarian twist
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 1/2 teaspoon sea salt adjust to taste
- 1/4 teaspoon black pepper
- Pinch ground nutmeg optional, but it brings warmth
Instructions
- Preheat oven to 375°F. Press the crust into a 9″ tart pan with removable bottom, prick the base with a fork, then line with parchment and pie weights (or dried beans). Bake 12 minutes, remove weights, and bake 5 more minutes until golden.
- While crust bakes, crisp bacon in a skillet over medium heat (about 5 minutes). Scoop onto a paper-towel–lined plate. In the rendered fat, sauté onion 4 minutes until translucent, then add garlic and spinach; cook 1–2 minutes until wilted. Transfer to a bowl.
- In a large bowl, whisk eggs, heavy cream, and milk until blended. Stir in salt, pepper, nutmeg, and half the cheese.
- Scatter bacon and veggie mixture evenly in the crust. Pour custard over, then top with remaining cheese. Gently tap pan on countertop to remove air bubbles.
- Bake 35–40 minutes until the center is just set (it’ll jiggle slightly). A thermometer inserted in the center should read 165°F.
- Let quiche rest 10 minutes on a wire rack—this prevents a runny center. Slide out of pan, slice, and serve warm or at room temperature.
