Tastiest Quiche Ever
Discover the "Tastiest Quiche Ever," a luxurious and satisfying dish that’s perfect for brunch, lunch, or even a light dinner. This classic recipe features a buttery homemade crust, blind-baked to golden perfection, and filled with a rich, velvety custard made from a perfect blend of eggs, heavy cream, and milk. Packed with savory Gruyère or Swiss cheese, crispy bacon, tender baby spinach, and sweet diced onions, every bite is bursting with flavor. The quiche is baked to a golden-brown finish, creating a stunning, crowd-pleasing centerpiece. Whether served warm or at room temperature, this versatile quiche pairs beautifully with a crisp green salad or a fresh fruit medley. Easy to customize and impressively elegant, it's a must-try recipe for any occasion.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter
- 2 tablespoons cold water
- 6 large eggs
- 1 cup heavy cream
- 0.5 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1.5 cups grated Gruyère or Swiss cheese
- 6 pieces bacon strips, cooked and crumbled
- 1 cup baby spinach leaves
- 0.5 cups diced onion
Instructions
Preheat your oven to 375°F (190°C).
To make the crust, add the all-purpose flour and a pinch of salt to a mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add cold water, 1 tablespoon at a time, until the dough holds together when pressed. Form it into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.
Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim any overhang and crimp the edges as desired.
Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake an additional 5 minutes. Let cool slightly.
In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined.
Evenly sprinkle the grated cheese, crumbled bacon, spinach, and diced onion over the cooled pie crust.
Pour the egg mixture over the filling ingredients, ensuring it reaches all edges and doesn’t overflow.
Place the quiche on a baking sheet to catch any spills, then bake for 40-45 minutes, or until the center is set and the top is golden brown.
Remove from the oven and let the quiche cool for 10 minutes. Slice into wedges and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 291 mg | 22% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 228 mg | 5% | |
*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.
