Easy Quiche
The easiest homemade quiche (using store-bought pie dough) with a creamy silky custard and a flaky golden brown crust. Make with any filling!
Ingredients
- 1 (14.1-ounce) package rolled pie dough
- 6 large eggs
- 1 ¼ cups half and half
- 1 tablespoon all-purpose flour
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 8 slices bacon, diced
- 12 ounces baby spinach, coarsely chopped
- 4 green onions, thinly sliced
- 6 ounces freshly grated Gruyere cheese
Instructions
- Unroll both pie doughs on a lightly floured surface. Brush 1 pie dough lightly with 1 1/2 teaspoons water. Place remaining pie dough on top, rolling to a 15-inch circle.
- Using a sharp knife, trim dough to a 12-inch circle, discarding the trimmings or rolling for another use.
- Transfer dough to a 10-inch quiche dish, pressing in the bottom and up the sides, folding the excess dough into the sides of the dish. Lightly press and crimp the edges around the dish.
- Using a fork, pierce the bottom of the dough. Place in the freezer for 10 minutes.
- Arrange an oven rack on the lowest part of the oven and preheat to 375 degrees F. Line the pie crust with parchment paper, filling with pie weights.
- Place into oven and bake for 5 minutes; let stand 5-10 minutes before removing pie weights and parchment paper.
- In a large bowl, whisk together eggs, half and half, flour, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 1 tablespoon in the skillet; transfer bacon to a paper towel-lined plate.
- Working in batches, add spinach, and cook, stirring occasionally, until wilted and excess liquid has evaporated, about 5 minutes. Stir in green onions; remove from heat.
- Stir in bacon; season with salt and pepper, to taste. Let cool 5-10 minutes.
- Add spinach mixture evenly into the pie crust; sprinkle with cheese.
- Pour egg mixture into the pie crust.
- Place into oven and bake until the crust is golden brown, and the center is almost set and jiggling slightly, about 40-45 minutes.
- Let stand 10 minutes before slicing. Serve warm, at room temperature or cold.
Notes
- Use a different cheese. Gruyere is a quintessential choice for quiche but Swiss, cheddar, Monterey Jack and fontina are all great alternatives. Avoid wet cheeses such as mozzarella as it can lead to a soggy quiche.
- Bake on the bottom rack. This will ensure that the pie crust will get crisp and golden-brown throughout, preventing that dreaded soggy bottom.
- Foil the crust. If the crust browns too quickly, cover loosely with foil.
- Let the quiche cool. This allows the quiche to fully set and firm up, letting the residual heat finish cooking the quiche and allowing for clean slices.
- Bake until the center still jiggles a little. You want a slight wobble in the center of the quiche, similar to Jello.
- Make ahead of time. The crust can be blind baked up to 2 days ahead of time (covered tightly and stored at room temperature) or the quiche can be assembled and baked up to 2 days in advance (stored in the fridge), and can be served at room temperature or warmed at 300°F.