SPINACH QUICHE

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 freeze one for later.

Introduction
Welcome to the ultimate guide for making a delightful Deep Dish Spinach Quiche! This savory dish combines the richness of sautéed spinach, onions, garlic, and crispy bacon with the creamy goodness of Swiss and cheddar cheese. It’s perfect for breakfast or brunch, and with this recipe, you’ll want to make double so you can enjoy it now and later. Whether you’re hosting a special brunch or just want a comforting meal, this quiche is sure to impress.

Ingredients
Deep Dish Pie Crust
½ cup chilled butter, cut into 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 freshly 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 ½ cups heavy cream
Instructions
Preparing the Deep Dish Pie Crust
Combine Ingredients: Preheat the oven to 375°F. Combine the butter, flour, and salt in a mixing bowl. Using a pastry blender, cut the butter into the flour until the mixture is very crumbly.
Form the Dough: Add chilled water one tablespoon at a time, mixing with a fork until the dough pulls together. Form the dough into a disk, wrap it in plastic, and chill for at least 2 hours or overnight.
Roll the Dough: On a lightly floured surface, gently roll out the pie dough to a 12-inch circle. Fold the pie crust 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 to about an inch over the side, tuck it in along the edge, and flute it.
Blind Bake the Crust: 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.
Making the Spinach Bacon Quiche
Prepare the Filling: Reduce the oven temperature to 350°F. Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5-7 minutes. Add the spinach and cook until wilted. Add the garlic, salt, and pepper; cook for 1 minute, stirring constantly.
Assemble the Quiche: Spread the spinach mixture into the prepared pie crust and top with the chopped bacon. Sprinkle the shredded Swiss and cheddar cheese over the filling.
Mix the Egg Custard: In a bowl, whisk together the eggs and heavy cream until well combined. Pour the egg mixture over the spinach and bacon.
Bake: Bake the quiche for 55-60 minutes or until a knife inserted in the center comes out clean. The center should still be slightly jiggly. Let the quiche cool for 15-20 minutes before slicing.
Tips for the Perfect Quiche
Plan for a Deep Dish: This is a deep dish quiche, so make sure you have the right pie plate.
Frozen Crust Option: You can substitute with a frozen deep dish pie crust if you’re short on time.
Fresh vs. Frozen Spinach: If using frozen spinach, ensure you squeeze out as much moisture as possible to prevent a soggy quiche.
Pie Weights: Use granulated sugar as pie weights for an easy and reusable option. Simply scoop it back into a zipper-seal bag after use.
Cheese Choices: Feel free to experiment with different cheeses like Gouda, Gruyère, or just stick with Swiss and cheddar. Freshly shredded cheese always works best.
Cooling Time: For best results, let the quiche cool for 20 minutes after baking. This makes it easier to slice and allows the flavors to meld together.
Serving Suggestions: Quiche can be served warm or chilled. Pair it with a light salad for a complete meal.