Secret to the best 7 Quiche Recipes To Taste
Craving the perfect quiche? Find easy, fluffy Quiche Recipes To Taste for your next brunch or breakfast. Discover your new favorite today
Ingredients
- 1 pre-made pie crust 9-inch, deep dish
- 6 large eggs
- 1.5 cups whole milk or half-and-half for richer quiche
- 1 cup shredded Gruyere cheese or sharp cheddar
- 0.5 cup cooked, crumbled bacon about 4-5 slices, cooked crisp
- 0.5 cup chopped fresh spinach or frozen, thawed and squeezed dry
- 0.25 cup finely chopped yellow onion
- 0.5 tsp salt
- 0.25 tsp black pepper
- Pinch nutmeg optional
Instructions
- Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie plate. If desired, you can blind bake the crust for 10-12 minutes to help prevent a soggy bottom, then remove from oven.
- In a large skillet over medium heat, cook the bacon until it's crisp. Remove the cooked bacon with a slotted spoon, crumble it, and set aside. Pour off most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the finely chopped yellow onion to the skillet and sauté until it softens, which usually takes about 3-5 minutes. Add the fresh spinach and cook until it wilts and any excess liquid has evaporated. If using frozen spinach, ensure it's thoroughly thawed and squeezed dry before adding. Remove the skillet from heat.
- In a large mixing bowl, whisk together the large eggs, whole milk (or half-and-half), salt, black pepper, and a pinch of nutmeg until the mixture is well combined and slightly frothy.
- Sprinkle half of the shredded Gruyere cheese (or sharp cheddar) evenly into the bottom of the prepared pie crust. Layer the cooked bacon, sautéed onion, and spinach over the cheese. Carefully pour the whisked egg mixture evenly over all the fillings in the crust. Sprinkle the remaining cheese on top of the quiche.
- Carefully transfer the pie plate to the preheated oven. Bake for 30-35 minutes, or until the center of the quiche is set (you can test this by inserting a knife near the center – it should come out clean) and the top is golden brown. If the edges of the pie crust start to brown too quickly, you can cover them loosely with aluminum foil.
- Once baked, remove the quiche from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing and serving. This resting period is crucial as it allows the quiche to fully set, making it easier to cut and preventing it from falling apart. Serve warm or at room temperature.
Notes
For variety, you can swap out the bacon for cooked ham or sautéed mushrooms. A mix of cheeses like Swiss and Parmesan also works wonderfully. This quiche is excellent for meal prep; leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
