Cheddar Bacon Quiche with Spinach is my new weekend jam! It's enough to feed our little fam breakfast AND make enough for leftovers to send to school with Poppy for lunch on Monday. Couldn't be more obsessed.
Table of Contents
Why I Love This Recipe
I JUST LOVE A QUICHE. I love the puff pastry crust. I love the custardy filling. I love that this recipe uses salty bacon so you really don't have to salt it at all. And I love that there is some cheese and basically an entire box of fresh spinach. This Cheddar Bacon Quiche with Spinach is everything I ever want in the morning when a savory breakfast is in the cards!
While I believe in the breakfast pizza, if you prefer skipping the crust, check out the summer veggie quiche (with a breadcrumb crust) or the crust-less vegetable frittata.
Ingredients & Substitutions
- Puff Pastry Dough - this is my favorite puff pastry brand.
- Eggs
- Whole Milk
- Heavy Cream
- Salt and Pepper
- Shredded Cheddar or White Cheddar
- Fresh Spinach
- Bacon
*For a full list of ingredients and instructions please see recipe card below
How to Make Cheddar Bacon Quiche
Step 1:On a light floured work surface, roll out one sheet of the puff pastry dough. Roll it out, ever so slightly, so it's just slightly bigger than your pie dish. Carefully lay the dough on top of a 9-inch pie dish and then press it down. Tuck any of the excess crust into the sides in with your fingers.
Step 2: Chill the puff pastry crust in the refrigerator for at least 30 minutes. While the crust is chilling, preheat the oven to 350°F (177°C). In a large bowl, combine the eggs, whole milk, heavy cream, salt, and pepper together until completely smooth.
Step 3: Whisk in the torn bacon, cheddar and chopped spinach and then pour into the chilled crust.
Step 4: Egg wash any exposed puff pastry once the filling has been added. Transfer to the oven and bake.
Step 5: Bake the quiche until the center is just about set, about 45-55 minutes. Remove from the oven and allow to cool for 15 minutes. The center should have an ever so slight jiggly but not be wet. Once set for 15 minutes, slice and serve. Or cool completely and serve at room temp!
How to Store Cheddar Bacon Quiche
You can store any leftovers in the fridge covered tightly with cling wrap and/or foil or in an airtight container for 3-4 days. You can reheat it in the oven, and make sure its warmed through. The crust can get softer/soggy when quiche is stored.
How to Freeze Cheddar Bacon Quiche
You can freeze quiche for about 2-3 months. Place the quiche in a freezer bag in portions that you would like to eat in. Thaw the amount you want to eat, and heat it through in the oven when its time to eat.
Tips & Tricks
- You can see above from the Cheddar Bacon Quiche photo that this is a rustic quiche. No need to roll the dough out into a perfect circle, the beauty for this recipe is in the imperfections on the crust. That will result in a really delish crispy bite!
- Feel free to get creative with the add ins. You could add different kinds of cheese, various roasted vegetables, crispy pancetta, a different assortment of greens etc. If you want to get super fancy - here's a recipe I did with caramelized shallots that is truly award winning!
- And if you think a crust is too complicated, never fear! I've got a crustless quiche ready for you too!
FAQs
Is heavy cream better than milk in a quiche?
Neither is better, but the heavy cream will result in a more custard like consistency and is a bit more delish in my opinion. That's why the below recipe uses both. BALANCE!
Do you have to pre-bake the crust for a quiche?
For a puff pastry quiche - no! If you're using a traditional pie dough, yes then a blind bake of the crust is helpful to ensure the crust is cooked through.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Cheddar Bacon Quiche with Spinach
Ingredients
- 1 unbaked puff pastry dough (Dufour is my favorite store bought Puff Pastry)
- 4 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ¼ teaspoon salt (honestly, you might not even need this if your bacon is super salty)
- ½ teaspoon freshly cracked black pepper
- 1 cup shredded cheddar or white cheddar
- 10 ounces fresh spinach finely chopped
- 4-6 strips bacon cooked
For the Egg Wash
- 1 egg
- 2 tbsp water
Instructions
- On a light floured work surface, roll out one sheet of the puff pastry dough. Roll it out, ever so slightly, so it's just slightly bigger than your pie dish. Carefully lay the dough on top of a 9-inch pie dish and then press it down. Tuck any of the excess crust into the sides in with your fingers. Chill the puff pastry crust in the refrigerator for at least 30 minutes. While the crust is chilling, preheat the oven to 350°F.
- In a large bowl, combine the eggs, whole milk, heavy cream, salt, and pepper together until completely smooth. Whisk in the torn bacon, cheddar and chopped spinach and then pour into the chilled crust. Egg wash any exposed puff pastry once the filling has been added. Transfer to the oven and bake.
- Bake the quiche until the center is just about set, about 45-55 minutes. Remove from the oven and allow to cool for 15 minutes. The center should have an ever so slight jiggly but not be wet.
- Once set for 15 minutes, slice and serve. Or cool completely and serve at room temp!
Notes
- You can see above from the photo that this is a rustic quiche. No need to roll the dough out into a perfect circle, the beauty for this recipe is in the imperfections on the crust. That will result in a really delish crispy bite!
- Feel free to get creative with the add ins. You could add different kinds of cheese, various roasted vegetables, crispy pancetta, a different assortment of greens etc
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I made this off of a video I saw on Instagram. All of her recipes are fantastic but this was delicious. Five stars.
Can you make this ahead of time and then just bake it the next day or will the puff pastry get too soggy?
puff will get soggy BUT you could prep the filling the day before and just refrigerate and have the puff pastry in the baking dish in the fridge too. So all you have to do is pour in the filling and bake
Thank you!
This quiche is awesome and so easy to make. Using the puff pastry streamlines the process and it’s perfect for a quick weekday meal. Also, it’s so versatile since you can swap ingredients depending on what you have on hand. That being said, WGC’s original recipe is perfect just as is!!
Yes please!!! Can't wait to make this one!! It looks absolutely delicious!