Making your Quiche Crust
Pie crust doesn’t need to be intimidating! We’re just whisking together flour, salt and a pinch of sugar, cutting in cold butter with a pastry blender (I NEVER make pie without this tool – it makes cutting the butter in a breeze!), stirring in cold water to get the dough to form, and then gently working it into a ball with our hands. It will get popped in the freezer for 15 minutes to chill! (This is the perfect time to get your bacon in the oven!).
Once the dough is chilled, we’ll gently roll it out, turning as we go, to avoid it cracking and sticking to the counter. Gently roll the pie crust around your rolling pin and transfer it into a 9-inch pie plate like this one.
Next, trim the edges, but leave about a half inch of overhang – you’ll need that if you want to crimp the edges. See the next photo for crimping technique.
Blind Bake your Pie Crust
Ok – don’t panic. This is not as scary as it sounds! We’re just going to gently press foil down into the pie dish, leaving enough overhang to cover the edges. I used two pieces of foil since one wasn’t big enough to cover the crust all the way around. Bake for 10 minutes. That’s it! While it’s baking, we can whip up the filling!
Making the filling
Whisk together your basics – eggs, milk, heavy cream, salt, and pepper. Throw in some minced garlic (flavor boost!), spinach, bacon, and cheese. Use whatever variety of cheese you like best – we used a mix of sharp cheddar and Monterrey Jack.
Umm, is that the most gorgeous bacon we’ve ever seen or what?? After our bacon is cooked (we like to do it in the oven, according to package directions!), just cut it up with kitchen shears. I also decided not to chop the spinach because #lazy and it you honestly do NOT need to!
Finish It Up
Pour the filling into your blind baked pie crust once it’s out of the oven. And then, back in the oven it goes! Good luck not staring longingly into the oven while this bakes – the smell is absolutely incredible!
I like to cover the edges of my pie crust with foil or with a pie shield to keep them from burning in the oven. As you can see below, the middle of the quiche was exposed and got a little bit of a sunburn in the oven. This is TOTALLY FINE. Just check the quiche when your bake time is almost up – the area under the foil around the edges may be a little undercooked.
Remove the foil, and give it a few more minutes (until the eggs are set). This may not even happen to you – I was struggling to get the foil on and ended up covering a big portion of the quiche.
Once it’s baked, we are ready to dig in! I WISH I could transfer the smell of this quiche baking through your screen! The flavors are incredible, the smell is incredible, and the presentation is incredible! Let’s agree to make this for all future brunches and breakfasts-for-dinner. Okay? Deal.
If this is the main dish, you’ll want to serve bigger slices, and it will serve 6-8 people. If you’re making this for a potluck-type brunch where there will be lots of other food, you can get away with smaller slices for more servings!
Did you make this recipe? Snap a photo and leave a comment!
For the Crust: 1/2 of my pie crust recipe (linked below)
For the Quiche Filling:
- 5 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 tsp minced garlic
- 1/2 tsp salt
- pinch of pepper
- 1 1/2 cups fresh spinach
- 1 1/3 cups shredded cheese we used a mix of sharp cheddar and Monterrey Jack
- 6-8 slices cooked bacon, roughly chopped
- Make the pie crust: Ingredients and directions can be found here - cut the recipe in half. Once the crust is made, slightly flatten the ball of dough into a thick disc, wrap tightly in plastic wrap, and chill in the freezer for 15 minutes. (This is a good time to cook your bacon!)
- Blind bake the crust: Preheat the oven to 425 degrees. Once the crust has chilled, slowly and gently roll it out on a floured surface. Be gentle, and turn the dough consistently to avoid it cracking or sticking to the counter. Gently roll the crust around your rolling pin and transfer to an un-greased 9 or 10 inch pie dish. Gently press into the pan. Trim excess dough, leaving 1/2 inch all the way around to crimp the edges if desired (see photos in post above). Gently press a large piece of foil into the well of the pie pan, making sure the edges of the crust are well covered. Bake for 10 minutes.
- Make the filling: While the pie crust is blind baking, mix up the filling. In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic, salt, pepper, spinach, cheese, and cooked bacon.
- Bake: Once the pie crust is done blind baking, remove it from the oven and remove the foil. Reduce oven temp to 400 degrees F. Pour the filling in and sort of evenly spread it around so that all the spinach, etc. isn't in a big clump.
Cover the edges of the crust with foil to prevent burning. Bake the quiche for 40-45 minutes, or until the filling is set (doesn't jiggle when you move the pie dish) and the top is slightly browned. (See note)
- Serve + Store: Allow to cool for a few minutes before cutting. Store leftovers, covered, in the fridge for up to 4 days.
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