Quiche Lorraine is a timeless French savory tart traditionally filled with bacon and cheese. Adding spinach brings a fresh, nutritious twist that enhances its flavor and texture. This recipe balances rich, creamy filling with the vibrant greens, making it a versatile dish perfect for breakfast, brunch, or dinner.
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 4 slices of bacon, chopped
- 1 cup fresh spinach, chopped
- 1 cup grated Gruyère cheese (or Swiss cheese)
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C). If using a frozen pie crust, blind bake it for 10 minutes to prevent sogginess. To do this, line the crust with parchment paper and fill with pie weights or dried beans, then bake until lightly golden. Remove weights and parchment, set aside.
- In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Keep the rendered bacon fat in the skillet.
- Add the chopped spinach to the skillet with bacon fat and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined. Stir in the grated Gruyère and Parmesan cheeses.
- Spread the cooked bacon and spinach evenly over the bottom of the pre-baked crust. Pour the egg and cheese mixture over the top, smoothing the surface with a spatula.
- Place the quiche on a baking sheet to catch any overflow and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. A toothpick inserted into the center should come out clean.
- Remove from oven and let cool for 10 minutes before slicing. Serve warm or at room temperature.
Tips
- For a lighter version, substitute half-and-half or milk for heavy cream, but be aware it may affect the richness and texture.
- Feel free to swap the spinach for other greens like kale or arugula, or add sautéed mushrooms for extra flavor.
- To prevent a soggy crust, always blind bake the pie crust before adding the filling, especially when using moist ingredients like spinach.
- Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes or until warmed through to preserve crispness.
Serving Suggestions
This quiche pairs beautifully with a simple mixed green salad dressed with vinaigrette. Add fresh fruit on the side for a balanced brunch or light dinner. It also works well served with crusty bread or toasted baguette slices for a more substantial meal.
Variations
Try adding other ingredients to customize your quiche: diced ham or cooked chicken for added protein, caramelized onions for sweetness, or different cheeses like cheddar or feta for varied flavor profiles. Vegetarian versions can omit the bacon and increase the spinach or add other vegetables like bell peppers or zucchini.
Storage and Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. Avoid microwaving for too long, as it can make the crust soggy. For best results, reheat slowly to maintain texture and flavor.
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Once cooled, cover it tightly with plastic wrap or foil and refrigerate. Reheat in the oven at 350°F (175°C) for about 15-20 minutes before serving to restore its freshness.
Is it possible to freeze quiche?
Absolutely. Wrap the cooled quiche tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-25 minutes until warmed through. Keep in mind that the crust may be less crisp after freezing and reheating.
Can I omit the bacon for a vegetarian version?
Yes, simply leave out the bacon and increase the amount of spinach or add other vegetables like mushrooms, bell peppers, or zucchini. You might also add herbs like thyme or chives for extra flavor.
What cheese works best for this recipe?
Gruyère is traditional and provides a nutty, melting quality, but Swiss, cheddar, feta, or a mix of cheeses can be used depending on your taste preferences. Just choose cheeses that melt well and complement the other ingredients.
How do I know when the quiche is done?
The quiche is ready when the filling is set and slightly puffed around the edges. A toothpick inserted into the center should come out clean. The top should be golden brown, and the edges of the crust should be crisp.
Can I use a different crust?
Yes, you can use a gluten-free crust or a pre-made puff pastry for a different texture or dietary need. Just ensure it’s baked appropriately before adding the filling to prevent sogginess.
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