Deep Dish Eggy Quiche
Indulge in the ultimate brunch centerpiece with this Deep Dish Eggy Quiche, a rich and satisfying recipe that combines a buttery, flaky homemade crust with a velvety, custard-like filling. Packed with sautéed baby spinach, smoky crumbled bacon, and the nutty richness of Gruyère cheese, each bite offers a perfect balance of textures and flavors. The addition of heavy cream, a touch of nutmeg, and six large eggs ensures a creamy, luxurious interior that bakes to golden perfection. Ideal for serving warm or at room temperature, this deep-dish quiche is perfect for family gatherings, holiday mornings, or an upscale twist on weeknight dinner. Plus, with its make-ahead convenience, this quiche recipe is a versatile showstopper guaranteed to impress!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 6 tablespoons cold water
- 6 large eggs
- 1.5 cups heavy cream
- 0.5 cup whole milk
- 2 cups shredded Gruyère cheese
- 1 cup cooked and crumbled bacon
- 1 cup baby spinach, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the all-purpose flour and a pinch of salt. Add the cold unsalted butter, cutting it into small cubes. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough.
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Gently press it into a 9-inch deep-dish pie pan, trimming and crimping the edges as needed.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until fully combined. Stir in the salt, black pepper, and nutmeg.
Layer the shredded Gruyère cheese, crumbled bacon, and chopped spinach into the prepared pie crust.
Pour the egg mixture over the layers, filling the crust evenly.
Carefully transfer the quiche to the oven and bake for 50-60 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving.
Slice into wedges and enjoy your Deep Dish Eggy Quiche warm or at room temperature!
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 310 mg | 24% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
