Easy Quiche🍖 Main

Name: Easy Quiche
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
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

A simple from-scratch quiche featuring ready-made pastry paired with smooth, velvety filling and a crisp, beautifully browned shell.

By Marcus Rivera, Kitchen Tips Editor

Prep: 30 minCook: 60 minServes: 8

quiche breakfast brunch bacon spinach cheese easy

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Starting the day with a homemade meal sets a different tone than grabbing something on the go, and this easy quiche is worth waking up a few minutes early for. It is hearty, flavorful, and the kind of breakfast that keeps you fueled well into the afternoon.

This recipe has a few components, but none of them are difficult on their own. The key is reading through the whole recipe once before you start, then working through each step methodically. You will find the rhythm quickly, and the result is well worth the effort.

This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.

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)*

385

Calories

17g

Protein

19g

Carbs

27g

Fat

Fiber

680mg

Sodium

* AI-estimated values only — 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.