Out of all my breakfast recipes, this spinach quiche lorraine has got to be one of my all-time favorites. It’s a healthy spinach dish that you can make in advance for those oh so hectic mornings. You’ll be working with all of the classic quiche lorraine ingredients – spinach, bacon, an outstanding homemade pie crust, and more.

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.

Begin with the crust. Add the all-purpose flour and salt to a food processor and pulse a few times.
Add the butter. Add the cold butter and pulse a few times.
Add the water. While the motor is running, add the cold water, one tablespoon at a time, until a soft dough forms.
Refrigerate. Wrap the dough with cling wrap and refrigerate for a minimum of one hour.
Preheat the oven. Preheat your oven to 400℉.
Prepare the pie dish. Lightly grease a 9 inch pie dish with oil and set aside.
Prepare a work surface. Sprinkle your work surface with flour.
Prepare the dough. Roll the dough until it’s ¼ inch thick and then gently wrap the dough around a floured rolling pin and unroll onto the prepared pie dish.
Prick. Prick the dough with a fork.
Chill. Transfer the crust into the fridge to chill while you prepare the filling.
Preheat the oven. Preheat your oven to 350℉.
Prep the bacon. Arrange the bacon strips in a cold skillet.
Fry the bacon. Place the skillet over medium heat and fry the bacon until crunchy.
Crumble the bacon. Remove the bacon from the skillet and crumble. Set aside.
Add the butter and onion. In the same skillet, add the butter and sliced onion.
Cook. Cook for 4 to 5 minutes.
Cook the spinach. Add the fresh spinach and cook until wilted.
Remove from the heat. Remove the spinach from the heat.
Add the spinach mixture to the crust. Remove the crust from the fridge and add the cooked spinach mixture to the crust.
Add the toppings. Top with crumbled bacon, shredded gruyere and shredded parmesan cheese.
Prepare the egg mixture. Add the eggs, salt, black pepper, nutmeg and cayenne pepper to a bowl and whisk until combined.
Pour into the crust. Pour the egg mixture into the crust.
Bake. Bake the quiche in the preheated oven for 40 to 45 minutes (or until the top is golden brown).
Serve. Allow the quiche to rest briefly for 30 seconds and then serve.

What is Quiche?

Quiche is a pastry snack that originated in France. It’s typically made with a pastry crust, custard, vegetables, bacon, cheese and either meat or seafood. It’s commonly confused with similar dishes like frittatas or stratas.

3 Tips for Making a 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 This 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)

Freezable Spinach Quiche Lorraine (This Is So Good!)

Author: Emma - NurturedHomes.com
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 1x

Scale

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

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.