This Deep Dish Quiche is rich, creamy, and packed with flavor, featuring a store-bought crust filled with a thick, custardy egg filling and your favorite mix-ins. With its taller, heartier profile, this deep dish quiche recipe delivers more filling in every slice, making it ideal for brunch, lunch, or a satisfying dinner. It is perfect for an Easter brunch, too.
If you love eggs and want more, then try our gorgeous Croque Madame for an amazing sandwich any time of the day.
Disclosure: I was compensated by Egg Farmers of Alberta for this post. All opinions and experiences are my own.
Why I Love This Recipe
- Perfect for a brunch
- Easy using a store-bought pastry
- Packed full of delicious ingredients
Helpful Items For This Recipe
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Premium 9 Inch Springform Pan Nonstick Cheesecake Pan with Removable Bottom, Leak-Proof Design
Pie Server Spatula and Cake Cutter Slicer, Stainless Steel Set
What are the Benefits of Eggs?
Eggs are a powerhouse of nutrients. They’re rich in:
- High-quality protein to keep you full and energized
- Healthy fats that support brain function
- Vitamins like B12, D, and A
- Minerals such as iron and selenium
All of this comes in one small, affordable ingredient.
Budget-Friendly Staple
Eggs are one of the most affordable protein sources available. Compared to meat or seafood, they deliver excellent nutrition at a lower cost, making them ideal for budget-conscious cooking.
What Ingredients are in Deep Dish Quiche
I wanted to use store-bought pie dough for this recipe so that it is accessible to anyone who would like to make it. If you have a great pie dough recipe that would work well, by all means, use that instead.
Ingredients
Store-bought pie dough rounds – These are found in the dairy section of the grocery store; you cannot use frozen dough, as it is not as pliable as this dough is. Honestly, it works perfectly.
THICK cut bacon – Approx. 10 ounces or 6-8 slices of bacon.
Sweet onion – Peeled and coarsely chopped.
Frozen chopped spinach – This works better than fresh for this recipe. Adds a bit of flavor and color to a standard Quiche Lorraine.
Large eggs – Room temperature. You use 6 large eggs for this recipe, so you know that it is loaded with eggy goodness and protein.
Whole milk and Heavy cream – Both at room temperature. I like the combination so that it isn’t too rich.
Kosher salt and ground white pepper – I use Kosher salt for cooking now exclusively, and I like the flavor of white pepper in this recipe.
Nutmeg – This adds such a nice flavor to the egg mixture. Don’t be shy on it.
Gruyere cheese – Grated freshly. You need to use a good melting cheese like this Gruyere!
9-inch Springform Pan – This is the perfect size for this quiche.
How to Make Deep Dish Quiche
To prepare the pie dough:
Place the 2 store-bought pastry rounds one on top of the other. Using a rolling pin, roll the rounds out until they are large enough to cover the bottom and sides of a 9-inch springform pan. Place the dough in the pan. You want the dough to come up the sides of the pan to the top, but not draping over the sides. Using a fork, poke the bottom and side of the pastry dough about 15 times.
Place the springform pan in the fridge to cool for 20 minutes or up to 1 hour.
Once the pastry shell has cooled in the refrigerator, place a large sheet of parchment in the springform pan and add pie weights to the bottom before blind baking. This will help to keep the dough from bubbling up on the bottom. Lightly cover the top edge of the crust with foil.
Bake it in the oven at 375 degrees F. for 15 minutes. Remove from the oven. When cool enough to handle, remove the parchment paper with the pie weights and allow to cool completely while you make the filling.
To make the filling:
Once the dough is blind-baked, line a large baking sheet with foil and lay out the bacon on the pan. Bake at 375 degrees F. for 15 – 18 minutes, turn the bacon and bake for an additional 4-6 minutes until the bacon is crispy. Remove from the oven and transfer the bacon to a paper-towel-lined plate to cool. Reserve the bacon fat. Once the bacon is cool, crumble into 1-inch pieces.
Spoon 2 tbsp of bacon fat into a large saucepan and heat over medium-low heat. Using the bacon fat will infuse the whole quiche with bacon flavor! Add the diced onions and cook, stirring occasionally, for 15 – 20 minutes. You want the onions translucent and slightly golden brown. Remove the cooked onions to a heat-proof bowl to allow to cool.
In the same pan, add the frozen spinach and cook, stirring occasionally, until softened and most of the moisture has evaporated from the pan.
Transfer the spinach to a fine-mesh strainer and press out any remaining liquid in the spinach. Transfer the spinach to the bowl with the cooked onions to cool.
Reduce the temperature of the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and place the springform pan on the parchment paper.
Making the Egg Mixture
In a large mixing bowl, whisk the eggs. Add the milk, heavy cream, Kosher salt, white pepper, and nutmeg, and whisk well.
Add half of the onion and spinach mixture, half the crumbled bacon and half the grated Gruyere cheese to the egg mixture, and stir to combine.
Temporarily remove the foil from the top of the crust and set it aside. Sprinkle the remaining 1/2 of the cheese in the bottom of the crust. Top with the remaining bacon and onion spinach mixture. Ladle the egg mixture into the pastry shell and return the foil to the top of the crust to prevent the dough from over-browning.
Baking:
Place baking sheet with the springform pan in the oven and bake for 1 1/2 – 2 hours, or until a knife or cake tester inserted into the middle of the quiche comes out clean.
The quiche will still be soft but will continue to cook while it cools. Allow to cool for at least 15 minutes before removing the ring of the springform pan and serving.
Recipe Pro Tips
Deep Dish Quiche Tips
Blind Bake the Crust
Pre-bake your crust before adding the filling to prevent a soggy bottom.
Choose Flavorful Fillings
Cheese, bacon, ham, spinach, mushrooms, or onions all work beautifully — just don’t overload.
Remove Excess Moisture
Cook vegetables first to release water. Too much moisture can make the quiche watery.
Season the Custard Well
Salt, pepper, and spices should be mixed into the egg mixture so every bite is flavorful.
Use a Good Melting Cheese
Gruyère, Swiss, cheddar, or goat cheese add richness and depth.
Bake Low and Slow
Bake at a moderate temperature (around 325–350°F / 165–175°C) so the custard sets gently without curdling.
Don’t Overbake
The center should be just slightly jiggly when you remove it — it will finish setting as it cools.
Let It Rest Before Slicing
Rest for at least 15–20 minutes so the filling firms up and slices cleanly.
Use a Deep Dish Pan
A deeper pan, like a springform, allows for that thick, hearty filling that makes deep dish quiche so satisfying.
Pin it HERE!!
Pin it HERE!!
Deep Dish Quiche Recipe
Video
Ingredients
- 2 store-bought pie dough rounds
- 6-8 slices THICK cut bacon approx. 10 ounces
- 1 lb. sweet onion peeled and coarsely chopped
- 1/2 lb. frozen chopped spinach
- 6 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1 3/4 cups heavy cream room temperature
- 1/4 tsp Kosher salt
- 1/2 tsp ground white pepper
- 1/4 tsp nutmeg
- 4 ounces Gruyere cheese grated
Instructions
To prepare the pie dough:
- Place the 2 store-bought pastry rounds one on top of the other. Using a rolling pin, roll the rounds out until they are large enough to cover the bottom and sides of a 9-inch springform pan. Place the dough in the pan. You want the dough to come up the sides of the pan to the top, but not draping over the sides. Using a fork, poke the bottom and side of the pastry dough about 15 times,
- Place the springform pan in the fridge to cool for 20 minutes or up to 1 hour.
- Once the pastry shell has cooled in the refrigerator, place a large sheet of parchment in the springform pan and add pie weights or dried beans to the bottom before blind baking. This will help to keep the dough from bubbling up on the bottom. Lightly cover the top edge of the crust with foil.
- Bake it in the oven at 375 degrees F. for 15 minutes. Remove from the oven. When cool enough to handle, remove the parchment paper with the pie weights and allow to cool completely while you make the filling.
To make the filling:
- Once the dough is blind-baked, line a large baking sheet with foil and lay out the bacon on the pan. Bake at 375 degrees F. for 15 – 18 minutes, turn the bacon and bake for an additional 4-6 minutes until the bacon is crispy. Remove from the oven and transfer the bacon to a paper-towel-lined plate to cool. Reserve the bacon fat. Once the bacon is cool, crumble into 1-inch pieces.
- Spoon 2 tbsp of bacon fat into a large saucepan and heat over medium-low heat. Add the diced onions and cook, stirring occasionally, for 15 – 20 minutes. You want the onions translucent and slightly golden brown. Remove the cooked onions to a heat-proof bowl to allow to cool.
- In the same pan, add the frozen spinach and cook, stirring occasionally, until softened and most of the moisture has evaporated from the pan.
- Transfer the spinach to a fine-mesh strainer and press out any remaining liquid in the spinach. Transfer the spinach to the bowl with the cooked onions to cool.
- Reduce the temperature of the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and place the springform pan on the parchment paper.
- In a large mixing bowl, whisk the eggs. Add the milk, heavy cream, Kosher salt, white pepper, and nutmeg, and whisk well.
- Add half of the onion and spinach mixture, half the crumbled bacon and half the grated Gruyere cheese to the egg mixture and stir to combine.
- Temporarily remove the foil from the top of the crust and set it aside. Sprinkle the remaining 1/2 of the cheese in the bottom of the crust. Top with the remaining bacon and onion spinach mixture. Ladle the egg mixture into the pastry shell and return the foil to the top of the crust to prevent the dough from over-browning.
- Place baking sheet with the springform pan in the oven and bake for 1 1/2 – 2 hours, or until a knife or cake tester inserted into the middle of the quiche comes out clean.
- The quiche will still be soft but will continue to cook while it cools. Allow to cool for at least 15 minutes before removing the ring of the springform pan and serving.
Comments & Reviews
Melanie says
You have to try this! This was SO good. The bacon and sweet onion together were amazing, and the custard was so rich and creamy. I loved the little hint of nutmeg too. Honestly one of the best quiches I’ve made!
Tara Noland says
So glad you loved it, so do we!!