Easy Quiche🍖 Main
A simple from-scratch quiche featuring ready-made pastry paired with smooth, velvety filling and a crisp, beautifully browned shell.
By Jason Miller, Weeknight Cook & Household Coordinator
Shared by the Home Cook Assistant community ยท Reviewed for clarity
There is a quiet confidence to a dish like easy quiche that comes from knowing every element has a purpose. This is not just another variation on a familiar idea. It is a well balanced plate where 1 (14.1-ounce) package rolled pie dough, 6 large eggs come together in a way that feels both comforting and intentional, the kind of meal that makes a regular weeknight feel a little more cared for. Whether you are cooking for family, hosting friends, or simply treating yourself to something made with attention, this recipe rewards you with layers of flavor that belie how approachable it really is.
You will want to pay attention to two small details that make a big difference here. First, Let your oven fully preheat and position the rack in the center. An accurate temperature matters more than the timer, so trust visual cues like bubbling edges and golden tops over the clock alone. Second, Season in layers rather than all at once. A pinch when you add the aromatics, another when the main ingredients go in, and a final adjustment at the end builds depth that one big addition at the start cannot match. These are not fussy chef tricks. They are the practical habits that separate a good version of this dish from a great one, and once you do them a few times they become second nature.
Serve it as written the first time, then make it yours. Swap the herbs for what you have, add a handful of greens at the end, or turn up the heat with a pinch of chili flakes. The base technique stays the same while the flavors shift to match your pantry. If this is your first time with easy quiche, a simple from-scratch quiche featuring ready-made pastry paired with smooth, velvety filling and a crisp, beautifully br that the process is forgiving and the results are consistently satisfying. It is the kind of recipe that earns a permanent spot in your rotation, not because it is complicated, but because it is reliably delicious and adaptable to what you have on hand.
Ingredients
- 1 (14.1-ounce) package rolled pie dough
- 6 large eggs
- 1 1/4 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
Nutrition (Per 8 servings)*
* AI-estimated values only โ not a substitute for professional nutrition labeling.
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.
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