Out of all my breakfast recipes, this spinach quiche lorraine has got to be one of my all-time favorites, and a no-fuss classic.
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Pin ItIf you’re looking for more breakfast ideas that use fresh spinach, also try these yummy (and wholesome) recipes: Spinach Omelette, Banana Spinach Smoothie
Spinach Recipes
Spinach Omelette
Drinks
Banana Spinach Smoothie
How to Make a Spinach Quiche Lorraine
Pay careful attention to these recipe instructions; it admittedly does take a bit of effort to make this spinach quiche lorraine from scratch, but the pay off is so, so worth it.
- Make the Crust. Mix flour, salt, and cold butter in a food processor. Add cold water until a dough forms. Chill for 1 hour, then roll it out, place in a greased pie dish, prick with a fork, and chill again.
- Prepare the Spinach Filling. Cook bacon until crispy, then crumble and set aside. In the same pan, cook onions in butter, then add spinach and cook until wilted.
- Assemble the Quiche and Bake. Add the spinach mixture to the crust, top with bacon and cheeses. Whisk eggs with seasoning, pour over the filling, and bake at 350°F for 40–45 minutes. Let rest briefly before serving.
(Related: Spinach Casserole)
3 Tips for Making Quiche
Here are 3 useful tips for making a quiche to keep in mind when making recipes like this one:
- It all starts with the crust. A great homemade pie crust makes for a great quiche. After preparing the homemade dough, be sure to give it time to rest in the fridge before rolling it out to make the crust.
- Don’t use too many wet ingredients. You’ll want to avoid using ingredients that are too wet when making the spinach filling. This is especially important if you’ll be using veggies with a high water content like zucchini; it’s quite easy to accidentally end up with a soggy quiche. Make sure to thoroughly dry all of the veggies you’ll be using.
- Rest briefly before serving. This last tip is right for the very end, before you take your very first bite. While some people recommend allowing the quiche to cool completely, it’s much better when you let it rest for approximately 30 seconds and then serve.
Can I Freeze Spinach Quiche Lorraine?
Yes, you can freeze this spinach quiche lorraine. You’ll just need to allow it to cool completely first before transferring it into a freezer-safe airtight container. You can keep this spinach quiche lorraine frozen for up to 3 months
(Also try: Spinach Artichoke Dip)
Spinach Quiche Lorraine
Ingredients
For the crust:
- 2 cups all-purpose flour
- ¾ tsp salt
- ¾ cup cold butter
- 4-6 tbsp cold water, as needed
For the filling:
- 4 bacon slices
- 10 oz fresh spinach
- 1 tbsp butter
- 1 small onion, thinly sliced
- 1 cup finely shredded Gruyère, packed
- ½ cup finely shredded Parmesan, packed
- 4 large eggs
- 1¼ cups heavy cream
- ½ ground black pepper
- pinch of ground nutmeg
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
Instructions
- To make the crust, add the flour and salt to a food processor and pulse a few times.
- Add the butter and pulse a few times.
- While the motor is running, add the water, one tablespoon at the time, until soft dough forms.
- Wrap with cling wrap and refrigerate for minimum one hour.
- Preheat oven to 400°F.
- Lightly grease a 9 inch pie dish and set aside.
- Sprinkle work surface with flour.
- Roll the dough until ¼ inch thick.
- Gently wrap the dough around a floured rolling pin and unroll onto the prepared pie dish.
- Prick with a fork.
- Transfer the crust to the refrigerator to chill while making the filling.
- Preheat oven to 350ºF.
- Lay the bacon strips in a cold skillet.
- Place over medium heat and flip and fry until crunchy.
- Remove from the skillet.
- Crumble the bacon and set aside.
- In the same skillet add the butter and onion.
- Cook for 4-5 minutes.
- Add the spinach and cook until the spinach is wilted.
- Remove from the heat.
- Remove the crust from the refrigerator.
- Add the spinach mixture to the crust.
- Top with bacon, Gruyere and Parmesan.
- In a bowl whisk the eggs with salt, black pepper, nutmeg and cayenne pepper.
- Pour the egg mixture in the crust.
- Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown.
- To freeze, allow the quiche to cool completely.
- Cut into 12 pieces.
- Wrap each piece in plastic wrap then in aluminum foil and freeze.
- To warm, remove aluminum foil and plastic wrap, and microwave for 2 minutes on high.
- Allow to rest for 30 seconds, then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
