Easy Quiche Recipe

Course Breakfast, Main Course

Cuisine American, Southern

Keyword easy-quiche-recipes

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 410kcal

Ingredients

1 9-inch pie crust refrigerated or homemade
6 slices bacon
1 small sweet onion finely diced
1/2 cup diced bell pepper use yellow, red or green
2 cups packed baby spinach leaves roughly chopped
1 cup half and half
1/2 cup heavy cream
6 large eggs
1 Tbsp fresh chives
1 tsp seasoned salt
1 tsp black pepper adjust to taste
1/2 tsp granulated garlic or garlic powder
1/2 tsp onion powder
1 1/2 cups sharp cheddar cheese divided use
fresh thyme for garnishing

Instructions

Preheat the oven to 375°F. Lightly spray the bottom and sides of a quiche pan or tart pan with non-stick cooking spray. Place onto a sheet pan. (This makes it easier to move in and out of the oven.)
Bring pie dough to room temperature per the package instructions. Fit into the prepared pan. Dock the bottom with a fork. Cover with a piece of parchment paper and fill with pie weights or dry beans. (to prevent puffing up) Bake for 10 minutes. Remove to a wire rack while you make the filling. Lower the oven temperature to 350°F.
In a large skillet, fry the bacon over medium-high heat until crispy. Remove to paper towels to drain, reserving 1-2 tablespoons bacon grease in pan.
To the skillet add the onion and bell pepper. Cook for 2-3 minutes just until softened and beginning to brown, then add the spinach. Sauté for 1-2 minutes or just until wilted and liquid has evaporated. Remove skillet from the heat.
In a large bowl, use an electric mixer to beat the half and half, eggs, chives, salt, black pepper, granulated garlic and onion powder. Beat on medium-high speed for 1-2 minutes until light and frothy. (You can also do this by hand with a whisk).
Assemble the Quiche: Arrange cooked bacon on bottom of crust. Top with 1 cup cheddar cheese, and vegetable-spinach mixture. Pour the egg custard evenly over the vegetables, then sprinkle with reserved 1/2 cup cheese.
Bake for 40-50 minutes or just until puffy and the center is set when gently shaken.
Remove to a wire rack to cool for 15 minutes, then slice and serve.

Notes

Crust - You can use a homemade pie crust or a or a frozen pie crust (deep-dish size crust). When using a frozen crust, there's no need to thaw or blind bake prior to filling. You may also need to add a few minutes to the baking time.
Pan Options - Quiche pans and tart pans come in varying depths. My 10-inch tart pan has a removable bottom so it’s important that you don’t overfill the crust with the liquids, otherwise it will spill over. Placing it on a sheet pan to move in and out of the oven helps with this. You can also use a 10-inch quiche pan without a removeable bottom or a deep dish 9-inch pie pan or similar pie plate.
Onion - You can use green onions in place of chives.
Butter - You can omit the bacon and saute the veggies in butter or olive oil.
Liquid - The combination of the half and half and heavy cream give this quiche a light and fluffy texture. You could use the same amount of only half and half or only heavy cream.
Bell Peppers - You can use any variety of peppers that you enjoy. Yellow peppers, green peppers, red peppers or jalapeno peppers for extra spice.
Veggies - You could use cooked asparagus, mushrooms or kale. Sauté with the vegetables until softened or steam the asparagus separately then chop and add to the quiche.
Protein - The possibilities are endless when it comes to variety with a quiche. Try cooked ham or sausage in place of bacon. You could also use Canadian bacon or turkey sausage.
Cheese - Different cheeses like spicy pepper jack, swiss, mild colby jack cheese, feta or nutty gruyere can be used to change the flavor profile.

Nutrition