Perfect Breakfast Quiche

Perfect Breakfast Quiche

Breakfast Quiche is a flavorful breakfast made with a creamy filling baked in a buttery, flaky pie crust. Bacon, spinach, garlic, sharp cheddar along with milk, cream, and eggs make for an incredibly flavorful filling! Serve this quiche up for a holiday brunch and prepare to watch it fly off plates.

Course Breakfast

Cuisine American

Keyword Breakfast Recipes, Brunch Recipes, Quiche

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 418kcal

Author Stephanie Simmons

Ingredients

For the Crust:

1 and 1/2 cups all-purpose flour, spooned & leveled 195 grams
1/2 tsp + 1/4 tsp salt
1/2 cup + 1 TBSP cold salted butter, cubed 9 tbsp, or 127 grams
4-5 tbsp ice cold water

For the Quiche Filling:

5 large eggs
1/2 cup milk I used 2%
1/2 cup heavy cream You can also use milk here or half and half!
1/4 tsp minced garlic
1/2 tsp salt
pinch of black pepper
1 1/2 cups fresh spinach, torn tear it up so it's in smaller pieces
1 1/3 cups shredded cheese I used a mix of sharp cheddar and Monterrey Jack, but have fun with it!
6-8 slices cooked bacon, roughly chopped into bite-size pieces

Instructions

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 45 minutes or in the fridge for 2 hours or up to 48 hours. (This is a good time to cook your bacon!)
Tip: Pie dough can be frozen for 1-2 months before using. Thaw in the fridge overnight.
Roll the Pie Dough: 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 metal 9-inch pie dish. Gently press into the pan so there are no gaps between the dough and the pan. Trim excess dough, leaving 1/2 inch all the way around to crimp the edges if desired (see photos in post above). Place in the freezer for 10 minutes. Preheat oven to 425℉. After it's frozen, use a fork to prick holes in the bottom so the crust doesn't puff up.
Blind Bake the Crust: Preheat oven to 425° F. Use dry beans, rice, or even granulated sugar in a pinch as pie weights. Take the pie crust out of the freezer and gently press in a piece of crumbled parchment paper – the edges will be semi exposed – that's fine. Pour in the pie weights (granulated sugar of dry beans work well!) making sure that they come all the way up to the crimped edges of your crust – this will prevent those edges from slipping down into the pie dish. Place this on a baking sheet and bake for 15-17 minutes, or until the crimps are lightly browned. Remove the pan from the oven, and gently lift out the parchment with the pie weights (have a bowl ready to set it in to keep your counter clean). Brush the edges of the crust with egg wash at this point, if desired (gives a nice shine – I always do this). Return the pan with the pie to the oven and bake for 2-4 more minutes, until the bottom and sides appear set and matte (they shouldn't be shiny). Set aside.
Make the filling: In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic, salt, pepper, spinach, cheese, and cooked bacon.
Bake: Reduce oven temp to 400℉. Pour the filling into your prepared crust and evenly spread it so the fillings aren't in a clump.
You can cover the edges of the crust with foil to prevent burning, but don't be afraid to let the crust get deeply golden brown (darker than in these photos). Bake the quiche for 40-44 minutes, or until the filling is set (doesn't jiggle when you move the pie dish) and the top is slightly browned.
Serve + Store: Allow to cool for 15 minutes before slicing. Store leftovers, covered, in the fridge for up to 4 days. You can also let it cool at room temperature, then cover and refrigerate before serving it you like a cold quiche.

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