Easy Bacon, Spinach, and Gruyère Quiche Recipe

Introduction

This easy quiche is a perfect combination of crispy bacon, tender spinach, and creamy Gruyere cheese baked in a flaky double pie crust. Its simple preparation and rich flavors make it ideal for breakfast, brunch, or a light dinner. Whether served warm or cold, it’s sure to please a crowd.

Ingredients

• 1 (14.1-ounce) package rolled pie dough
• 6 large eggs
• 1 1/4 cups half and half
• 1 tablespoon all-purpose flour
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper (to taste)
• 8 slices bacon, diced
• 12 ounces baby spinach, coarsely chopped
• 4 green onions, thinly sliced
• 6 ounces freshly grated Gruyere cheese

Instructions

1. Step 1: Unroll both pie doughs on a lightly floured surface. Brush one dough lightly with 1 1/2 teaspoons water. Place the second dough on top and roll to a 15-inch circle.
2. Step 2: Trim the dough to a 12-inch circle with a sharp knife, discarding trimmings or saving them for another use.
3. Step 3: Transfer the dough to a 10-inch quiche dish, pressing it into the bottom and up the sides. Fold the excess dough into the sides and crimp the edges.
4. Step 4: Pierce the bottom of the dough with a fork. Place the crust in the freezer for 10 minutes.
5. Step 5: Preheat the oven to 375°F and arrange a rack on the lowest level. Line the crust with parchment paper and fill with pie weights.
6. Step 6: Bake the crust for 5 minutes, then let stand 5–10 minutes before removing the weights and parchment.
7. Step 7: In a large bowl, whisk together eggs, half and half, flour, Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon pepper.
8. Step 8: Heat a large skillet over medium-high heat. Cook the diced bacon until brown and crispy, about 6–8 minutes. Drain excess fat, reserving 1 tablespoon, and transfer bacon to a paper towel-lined plate.
9. Step 9: Using the reserved bacon fat, add spinach in batches to the skillet. Cook, stirring occasionally, until wilted and moisture evaporates, about 5 minutes. Stir in green onions and remove from heat.
10. Step 10: Stir cooked bacon into the spinach mixture. Season with salt and pepper to taste. Let the filling cool for 5–10 minutes.
11. Step 11: Spread the spinach and bacon mixture evenly in the pie crust. Sprinkle the grated Gruyere cheese on top.
12. Step 12: Pour the egg mixture evenly over the filling in the crust.
13. Step 13: Bake the quiche until the crust is golden and the center nearly set but slightly jiggly, about 40–45 minutes.
14. Step 14: Let the quiche stand for 10 minutes before slicing. Serve warm, at room temperature, or cold.

Tips & Variations

• For a vegetarian option, omit the bacon and add sautéed mushrooms or roasted red peppers instead.
• Use a mix of cheeses such as Swiss or cheddar alongside Gruyere for extra depth of flavor.
• Prevent a soggy crust by blind baking the crust thoroughly before adding the filling.
• Leftover quiche can be enjoyed cold or reheated gently in the oven or microwave.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven for about 10 minutes or until warmed through. Quiche can also be eaten cold, making it perfect for quick, make-ahead meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this quiche?

Yes, quiche freezes well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.

Can I use a store-bought pie crust?

Absolutely. This recipe uses rolled pie dough, which you can buy pre-made for convenience. Two crusts are needed to create the double crust base.

Easy Bacon, Spinach, and Gruyère Quiche Recipe

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★★★★★

5 from 80 reviews

This easy quiche recipe features a flaky double-layered pie crust filled with a savory custard of eggs, half and half, and Dijon mustard, combined with crispy bacon, sautéed spinach, green onions, and melted Gruyere cheese. Perfect for breakfast, brunch, or a light dinner, this quiche is baked to golden perfection with a tender, custardy center.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pie Crust

• 1 (14.1-ounce) package rolled pie dough (2 sheets)

Egg Mixture

• 6 large eggs
• 1¼ cups half and half
• 1 tablespoon all-purpose flour
• 2 teaspoons Dijon mustard
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Filling

• 8 slices bacon, diced
• 12 ounces baby spinach, coarsely chopped
• 4 green onions, thinly sliced
• 6 ounces freshly grated Gruyere cheese

Instructions

1. Prepare the crust: Unroll both pie dough sheets on a lightly floured surface. Brush one sheet lightly with 1½ teaspoons of water, then place the second sheet on top. Roll both sheets together into a 15-inch circle.
2. Trim and shape the crust: Using a sharp knife, trim the dough to a 12-inch circle, discarding any trimmings or saving them for another use. Transfer the dough to a 10-inch quiche dish, pressing it evenly across the bottom and up the sides. Fold any excess dough inward, pressing to create a crimped edge around the dish.
3. Chill and dock the crust: Use a fork to pierce the bottom of the crust several times. Place the pie dish in the freezer for 10 minutes to firm up the dough.
4. Pre-bake the crust: Position an oven rack in the lowest part of the oven and preheat to 375°F (190°C). Line the chilled pie crust with parchment paper and fill with pie weights. Bake for 5 minutes, then let it stand for 5–10 minutes before carefully removing the parchment and weights.
5. Mix the custard: In a large bowl, whisk together the eggs, half and half, flour, Dijon mustard, 1 teaspoon salt, and ½ teaspoon black pepper until smooth and well combined.
6. Cook the bacon: Heat a large cast iron skillet over medium-high heat. Add the diced bacon and cook until browned and crispy, about 6–8 minutes. Drain excess fat, reserving 1 tablespoon in the skillet, then transfer the bacon to a paper towel-lined plate.
7. Sauté spinach and green onions: In the same skillet with reserved bacon fat, add the chopped spinach in batches, cooking and stirring occasionally until wilted and most of the moisture has evaporated, about 5 minutes. Stir in the sliced green onions, then remove from heat.
8. Combine filling ingredients: Stir the cooked bacon into the spinach mixture. Season with salt and freshly ground black pepper to taste, then allow the mixture to cool for 5–10 minutes.
9. Assemble the quiche: Evenly spread the cooled spinach and bacon mixture into the prepared pie crust. Sprinkle the grated Gruyere cheese evenly on top.
10. Add custard and bake: Pour the egg mixture over the filling in the pie crust, ensuring it is evenly distributed. Place in the preheated oven and bake until the crust is golden brown and the quiche center is nearly set but still jiggles slightly, about 40–45 minutes.
11. Rest and serve: Remove the quiche from the oven and let it stand for 10 minutes before slicing. Serve warm, at room temperature, or cold as desired.

Notes

• Make sure to chill the crust before pre-baking to prevent shrinkage.
• You can substitute Swiss cheese for Gruyere if preferred.
• For a vegetarian version, omit the bacon and increase the cheese slightly.
• Use pie weights or dried beans to keep the crust from puffing up during baking.
• Quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Keywords: easy quiche, bacon quiche, spinach quiche, brunch recipe, savory pie, Gruyere cheese quiche