Bacon, Gruyère and Spinach Quiche

Bacon, Gruyere and Spinach Quiche is rated 4.0 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 50

Storage tip: To freeze, let the baked quiche cool completely. Wrap in aluminum foil and freeze for up to 2 months. To reheat, place the unwrapped quiche on a baking sheet and bake in a preheated 325°F oven until heated through, about 40 minutes.

Ingredients:

  • All-purpose flour for rolling out dough
  • 1 disk cream cheese pie dough, thawed, or purchased piecrust
  • 6 thick-cut bacon slices, chopped
  • 1 shallot, minced
  • 6 cups baby spinach
  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/8 tsp. freshly grated nutmeg
  • 1/2 cup shredded Gruyère cheese

Directions:

Prepare the pastry shell
Preheat an oven to 400°F.

On a floured work surface, roll out the dough into a 12-inch round. Fit into a 9-inch round tart pan and trim the dough, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. Pierce the dough all over with a fork. Freeze for 15 minutes.

Bake the pastry shell until the edges are lightly golden, about 15 minutes. Transfer to a wire rack and let cool briefly. Reduce the oven temperature to 375°F.

Make the filling
In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat from the pan, add the shallot and cook just until softened, about 1 minute. Stir in the spinach and cook until wilted, about 3 minutes.

In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.

Bake the quiche
Sprinkle the bacon and the cheese in the pastry shell. Pour in the spinach mixture. Bake until the filling is set and the crust is golden, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Remove the pan rim, cut the quiche into wedges and serve warm. If freezing, set aside to cool (see note above). Serves 6.

Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).

Rated 1 out of 5 by from Tasty, but bad recipe Flavors are great together, but the proportions are hilariously off and ruin it as a recipe. The filling overflowed the top of the crust, which meant it leaked between the crust and the pan, making the crust not crisp up nicely, and I still ended up throwing some away.
Date published: 2017-04-03
Rated 5 out of 5 by from Excellent Brunch Quiche This is a wonderful recipe for a special quiche for a "friend" brunch.
Date published: 2015-08-14
Rated 5 out of 5 by from Quite the hit for breakfast! I don't normally take the time to review recipes, but this was so very delicious! Great proportions, great flavors throughout! I doubled the recipe and baked in two frozen pie crusts according to instructions. Sliced up the bacon BEFORE cooking in skillet - much easier to stir around and get crispy. Able to use much smaller pan too! Thought I had cooked crusts too much during "pre-bake" but turned out perfect still! Everyone loved it!
Date published: 2015-03-02
Rated 5 out of 5 by from very good quiche this recipe was easy and extremely tasty. the quiche was like silk...not overly eggy. simply one of the best quiches i have ever made. i used monterey jack instead of gruyere (my kids have a limited palette) but it this was delicious.
Date published: 2014-11-28
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