Perfect Breakfast Quiche

5 from 7 votes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast

Cuisine: American

Keyword: Breakfast Recipes, Brunch Recipes, Quiche

Servings: slices

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 Dough: Ingredients and directions can be found here - the linked post has quantities for two crusts worth, so be sure to use the measurements above in this post for just one crust. Note that you will need a deeper than standard 9-inch pie plate for this recipe, preferably metal or ceramic - not glass.
Once the crust is made, slightly flatten the ball of dough into a thick disc, wrap tightly in plastic wrap, and chill in the fridge for at least 4 hours but ideally overnight. Do not go straight to the freezer - it needs to hydrate and rest in the fridge first.
Tip: Pie dough can be frozen for 1-2 months before using (after the initial overnight chill). 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. Flip the pie plate upside down over the dough to make sure it's big enough - you should have 2 inches of extra dough all the way around. Don't roll the crust thinner than 1/8".
Gently roll the crust around your rolling pin (or fold it into quarters gently) 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. Use the thumb and pointer finger on one hand to make a pincer and come at the pie dough from the outside edge with that, while using your opposite hand's pointer finger to poke the space in the dough that rests between the pincer. Repeat all the way around (see photos in post above). Place this in the freezer for 10 minutes. Preheat oven to 425℉.
Blind Bake the Crust: Use a fork to prick holes all over the bottom of the frozen pie dough (prevents it puffing up).
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 two pieces of crumbled parchment paper, one going in each direction so the edges are mostly covered.
Pour in the pie weights, 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. Don't skimp here!
Place the pie plate on a baking sheet and bake for 15-19 minutes, or until the crimps are lightly browned. Meanwhile, beat an egg in a small bowl - this will be your egg wash in a moment.
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. Reduce oven temperature to 400℉
Make the filling: In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic, salt, pepper, spinach, cheese, and cooked, chopped pieces of bacon.
Bake: Make sure your oven is set to 400℉. Pour the filling into your prepared crust and evenly spread it around so the fillings aren't in a big clump with the liquid.
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, checking the crust for browning at about 25-30 minutes in. If it's getting pretty brown, you can use pieces of foil as a shield around the crust - don't cover up the center of the quiche though. The quiche is done when 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 15-30 minutes before slicing. Store leftovers, covered, in the fridge for up to 4 days. You can also let it cool down to room temperature, then cover and refrigerate before serving if you like a cold quiche.

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