Deep Dish Quiche Recipe

5 from 1 vote

Perfect for holidays, weekend brunch, or meal prep, this homemade deep dish quiche is both elegant and comforting. Serve it warm or at room temperature with a fresh salad for a delicious and impressive meal. Perfect for your Easter brunch.

Prep Time30

Cook Time2

Cooling time15

Total Time2 45

Course: Brunch

Cuisine: American, French

Keyword: Easter, Easter brunch, egg, Quiche

Servings: servings

Calories: 417kcal

Author: Tara Noland

Equipment

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.

Video

Notes

See the post for more information, photos and tips.

Nutrition