This homemade quiche recipe has the perfect combination of breakfast fix-ins – bacon, cheese, onions, and spinach. It's a delicious combination that makes for the most delicious breakfast or brunch. Nothing impresses like a homemade quiche!

QUICHE INGREDIENTS:

Whole milk & heavy cream: The mix of whole milk and heavy cream results in a perfect creamy but not overly heavy mixture.
Bacon: Really get the bacon nice and crispy before adding it into the quiche. It's key to cook it first.
Onion: Similar to the bacon (and as you'll continue to read, the spinach) cooking the onion first is important. It softens it up and mellows out the flavor.
Fresh spinach: Wilting down the spinach ensures that it really mixes into the filling evenly.
Sharp cheddar cheese: While I definitely think sharp cheddar is the best and most delicious way to go here, you could sub in really any cheese that you love.
Pie crust: I love to make my own because I feel it gives that really nice homemade touch, but store bought works just as well.

KITCHEN EQUIPMENT YOU'LL NEED:

Cutting board
Chef's knife
Skillet
8" or 9" pie dish
Rolling pin
Measuring cups & spoons
Whisk

WHAT'S THE DIFFERENCE BETWEEN QUICHE AND FRITTATA?

There's one simple difference between a quiche and a frittata - the the crust! A quiche has a delicious buttery crust, and a frittata is crustless. A quiche also needs to be baked, whereas with many frittata recipes, you can cook them fully right in a skillet on the stovetop.

HOW TO MAKE HOMEMADE QUICHE:

Step 1: Make the pie crust. In a bowl, combine the flour and salt. Then add the cubed butter and work into the flour until you have coarse pieces. Then add in the water and mix together until a dough forms. Wrap in plastic wrap and set in the fridge for at least 2 hours or overnight.
Step 2: Cook the filling fix-ins. On medium heat in a skillet, cook the sliced bacon until crispy, about 10 minutes. Remove it and put it on a paper towel lined plate. To the same skillet (without removing the bacon fat) add the onions. Sauté for about 3-5 minutes until it's softened, then add the spinach and cook for an additional 3 minutes until wilted. Set aside.
Step 3: Prep the crust. On a lightly floured surface, roll out the dough to about ¼" thick and make sure it covers the circumference of the pie dish and then some (you'll want overhang). Carefully layer it into the pie dish and fold the hangover edges under until it's just at the edge of the dish. Crimp the edges using your pointer finger and thumb on one hand, and just your thumb on the other.
Step 4: Blind bake your crust. Layer parchment paper down hanging out of the pie crust and add pie weights or dry beans. In a 375℉ oven bake for 15 minutes, then remove the pie weights/beans, prick the bottom of the crust all over with a fork, then bake for 5 more minutes.
Step 5: Combine the filling. Whisk together the eggs, whole milk, and heavy cream. Add in the bacon, onions, spinach, and grated cheese. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Pour the filling into the crust (it's ok if it's hot still).
Step 6: Bake. Lower the oven temperature to 350℉, place the quiche on a baking sheet, and bake for 45-55 minutes. Let it sit for about 15 minutes before cutting into it.

HOW TO KNOW WHEN YOUR QUICHE IS DONE COOKING:

To tell if a quiche is done cooking, there is pretty easy method - simply gently jiggle the pie dish and see if the middle looks loose and watery, or a bit more firm.

Also, if the center has puffed up and the edges are slightly browned, that's also a good indicator.

HOW TO STORE AND REHEAT A QUICHE:

You can store your quiche either in slices or in the full pie dish.

If you want to store in slices, place in an air tight container and keep in the fridge for up to 4 days. To reheat slices, place the slices on a baking sheet and bake at 300℉ for about 15-20 minutes until heated through. Or reheat in the microwave for about 2 minutes.

If you want to store in the full pie dish, wrap tightly in plastic wrap and keep in the fridge for up to 4 days. To reheat, remove the plastic wrap and place the quiche in a 350℉ oven for about 20-25 minutes (but watch the crust doesn't burn).

OTHER DELICIOUS BREAKFAST OR BRUNCH RECIPES:

📖 Recipe

Ingredients

For the pie dough:

1 ¼ cups all purpose flour
½ teaspoon salt
½ cup unsalted butter cubed
4 tablespoon ice water

For the filling:

4 eggs
½ cup whole milk
½ cup heavy cream
4 strips bacon sliced into 1 inch pieces
½ yellow onion diced
2 cups fresh spinach
1 cup sharp cheddar cheese grated
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat your oven to 375℉.
Make the pie dough – In a bowl, combine the flour and salt. Then add the cubed butter and work into the flour until you have coarse pieces. Then add in the water and mix together until a dough forms. Wrap in plastic wrap and set in the fridge for at least 2 hours or overnight.
Cook the fix-ins – On medium heat in a skillet, cook the sliced bacon until crispy, about 10 minutes. Remove it and put it on a paper towel lined plate. To the same skillet (without removing the bacon fat) add the onions. Sauté for about 3-5 minutes until it's softened, then add the spinach and cook for an additional 3 minutes until wilted. Set aside.
Roll out your pie dough – On a lightly floured surface, roll out the dough to about ¼" thick and make sure it covers the circumference of the pie dish and then some (you'll want overhang). Carefully layer it into the pie dish and fold the hangover edges under until it's just at the edge of the dish. Crimp the edges using your pointer finger and thumb on one hand, and just your thumb on the other.
Blind bake your dough – Layer parchment paper down hanging out of the pie crust and add pie weights or dry beans. Bake for 15 minutes, then remove the pie weights/beans, prick the bottom of the crust all over with a fork, then bake for 5 more minutes. Reduce the heat to 350℉ once you've removed it.
Mix the filling – Whisk together the eggs, whole milk, and heavy cream. Add in the bacon, onions, spinach, and grated cheese. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Pour the filling into the crust (it's ok if it's hot still).
Bake – Place the quiche on a baking sheet, and bake for 45-55 minutes. Let it sit for about 15 minutes before cutting into it.

Nutrition Estimate

Course: Breakfast, Brunch

Cuisine: French

Keyword: Eggs

Author: Haley

Homemade Quiche