This deep dish spinach bacon quiche recipe has a tender cream cheese crust that bakes up light and fluffy. Greek yogurt adds a tang and creaminess to the fluffy egg center baked with spinach, sautéed leeks, and crunchy bacon bits.
Easy Spinach Bacon Quiche Recipe
Are we our own worst critics? Or is it the other guy? Do we expect more from ourselves because we’re always in search of measuring up? Or is it truly because others expect us to rise to the occasion?
I’m betting it’s all of the above.
Yesterday I received a comment from Caryn who said, “Made these tacos tonight. They were AMAZING! Will definitely make again soon! Thanks for sharing! 
”
Shortly afterward, I received a comment from Amy, a reader reporting that a recipe she made of mine, was in her words, “…one of the worst recipes I’ve ever tried. I’ve followed the recipe directions to the letter, but after 30 minutes, these bars are still not cooked. In fact, the top is crispy, but just underneath it’s still completely liquid. What a mess!!!!”
Because I’ve deemed it my job to deliver recipes that others want to make successfully, I truly appreciate both of their feedback. And oh how I can relate to Amy, and man, I wish the recipe had measured up to her expectations like it did for me and others who have made it.
I can totally relate to Amy because I’ve had the same exact experience: to be inspired to make a recipe, follow it to a T, and be left disheartened because it didn’t turn out as I expected.
What did I do differently—aka wrong—making it so that her version didn’t turn out? Are my recipes good, like Caryn said? Or are they prone to failure, like Amy said?
And thus, the second guessing and self critiquing begins.
It’s ironic that I had both of these comments in a span of 15 minutes, while writing this post, because nothing exemplified Amy’s feelings more than when I was developing this spinach bacon quiche recipe. It nearly did me in, but I kept at it because I craved this deep dish quiche pie.
Baking can turn into the evil step-mother in the blink of an eye.
Recipe Testing This Spinach Bacon Quiche
There are two secrets to a great quiche. 1: The crust, and, 2: the custard. And if you don’t have both, you have a sucky quiche.
See, I know this because I’ve been in search of the best deep-dish quiche recipe for umpteen years. In my search I’ve made it a point to taste test some amazing looking quiches I’ve found along the way. There was my FAVORITE quiche I had from this little French bakery while on vacation in Turks and Caicos. Then, I sampled another tasty version at a local coffee shop where I discovered this fluted pan with a removable bottom.
I bought the pan thinking that might be part of the secret. The removable bottom definitely makes it easier if nothing else. Then I set upon researching and testing recipes so I could create my own.
I tried deep-dish quiche recipes that said they were fool-proof, that said they were the best, and recipes that celeb chefs deemed infallible. Just like my reader above who had issues with one of my recipes, I followed these quiche recipes just as instructed and still had failures that measured from just so-so to disastrous. Tart shells that oozed filling and were unservable to my brunch guests. Insides that were barely cooked but wayyy too browned on top. Pie crusts that simply melted off the sides of the pan into heaping piles of crust.
For example, this beautiful cream cheese based pie dough is a dream to work with. I should know because I made it and three other pie dough recipes before deciding this was the winner for this recipe.
But if you don’t blind bake it correctly—aka weighted down with beans that none of the recipes I tried suggested I do—in a mere 15 minutes of baking, it has the potential to shrink like a shy little flower and come out looking like the pie crust below.
Ugh!
How could they all be wrong? How could each of these recipes have failed me? This baker needed practice and to figure out what worked best in my own kitchen. And I’m happy to report that I did. And I sent that evil stepmother packing.
What’s in This Spinach Bacon Quiche?
The beauty of making homemade quiche is that it requires very few ingredients despite being packed with flavor. Here’s what you’ll need to make this deep dish quiche recipe:
- Unsalted butter
- Cream cheese
- Kosher salt
- All-purpose flour
- Bacon
- Leeks
- Spinach
- Havarti cheese
- Eggs
- Plain Greek yogurt
- Whole milk
- White pepper
- Nutmeg
How to Make Spinach Bacon Quiche
To make this spinach quiche recipe, you’ll first need to make the cream cheese pastry shell. Once the dough comes together, let it chill for 30 minutes before rolling it out and placing in a 9-inch round pan. Then, freeze the pastry shell for at least 2 hours before blind baking.
Once the pastry shell is golden brown, stir together the spinach bacon quiche filling and pour it into the crust. Bake the deep dish quiche just until golden brown and the center is set.
The spinach bacon quiche will need to cool for at least 30 minutes before slicing and serving it.
How Long to Cook Quiche
In total, this spinach bacon quiche will need to bake at 325ºF for roughly 90 minutes.
How to Reheat Quiche
To reheat quiche, place on a baking sheet and wrap in aluminum foil. Bake for 10-15 minutes at 350ºF, or until warmed in the center of the custard
Can I Use a Yogurt Substitute in the Filling?
The egg custard for this recipe gets a jolt of healthy thanks to the addition of greek yogurt. It adds a bit of tang to the recipe that we found delicious. In testing the recipe, I tried it with both whole fat greek yogurt and fat free yogurt and didn’t experience a difference in texture between the two.
If you’re not a yogurt fan, substitute with the same amount of half and half or whole milk.
Can I Omit the Bacon?
Of course! If you’re going veg, you could easily omit the pork products.
Tips for Making the Best Quiche
When creating this spinach bacon quiche recipe, I tested a variety of pie crust recipes. I made them in different combinations of all-butter crusts, with some mixed in the food processor, some by hand and another in the stand mixer. With water, with egg, with cream cheese and with none. I went back to my successful pie crust for Curried Turkey Pot Pie and even consulted the bakery chefs at Deer Valley Resort, and then I merged the ingredients and processes of the two.
What I discovered along the way when making this crust is to make sure it doesn’t slide down the sides of the pan. Blind baking the crust prior to filling it with the custard requires there must be a “filling” to keep the crust in place.
The key to the crust, for me, is freezing it in the pan it’s to be baked in. Then I emptied the contents of a 4 pound bag of uncooked beans placed on parchment paper and filled my pan all the way to the top of the crust. From there it goes straight to the oven. That was the missing instruction in each of the recipes I tried in my recipe development quiche crust quest.
More Egg Breakfast Recipes to Make
- Easy Quiche Lorraine
- Spinach, Artichoke, and Goat Cheese Quiche
- Puff Pastry Smoke Salmon and Goat Cheese Quiche
- Ham and Cheese Baked Egg Cups
- Ham and Cheese Overnight Breakfast Casserole
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Deep-Dish Spinach, Leek and Bacon Quiche
Ingredients
For the Cream Cheese Pastry Shell:
- 10 ounces unsalted butter , very cold and cut into chunks
- 10 ounces cream cheese , very cold and cut into chunks
- ⅛ teaspoon kosher salt
- 12 ounces all-purpose flour
- 4 pounds uncooked beans for baking , (these are not to be eaten and can be reused for another time)
For the Quiche Filling:
- 1 pound bacon , cut into large dice
- 1 cup leeks , white parts and light green only (about 1 small leek)
- 6 cups spinach leaves
- 8 ounces havarti cheese , shredded
- 6 large eggs
- 2 cups plain Greek yogurt , (fat-free, low fat or whole)
- 1 cup whole milk
- ¼ teaspoon white pepper
- ¼ teaspoon ground nutmeg
Instructions
For the Cream Cheese Pastry Shell:
- Add the butter and cream cheese to the bowl of a stand mixer and mix with a paddle attachment until combined. Add the flour to the bowl, sprinkle with the kosher salt and combine on low speed until just combined and the flour is in pieces the size of peas.
- Dump onto a clean surface sprinkled with flour and mold into a disc. Cover with plastic wrap and chill for at least 30 minutes.
- Transfer the dough to a lightly floured surface and roll out into a 15-inch circle, moving the dough in a circular fashion each time you make a pass or two with the rolling pin so it doesn't stick. Add more flour under the dough as needed.
- Carefully roll the dough around the rolling pin and transfer to a 9-inch pan with a removable bottom. Gently press into the pan and leave at least a ½ inch or more overhang. Prick the bottom of the dough with a fork. Freeze in the pan for 2 hours or overnight.
For Assembling the Quiche:
- Preheat the oven to 375 degrees F and place a baking sheet on the bottom rack of your oven to catch any drippings that may occur.
- In a large skillet, cook the bacon over medium heat stirring occasionally until the bacon is lightly browned. With a slotted spoon, transfer the bacon to a plate covered with a paper towel for the bacon to drain and cool.
- Remove all but 2 tablespoons of the bacon drippings and cook the sliced leeks until tender, about 5-7 minutes. Add the spinach in batches and cook until it has wilted and cooked down. Remove from the heat and cool.
- Pull the frozen pie crust from the freezer and line it with parchment paper and fill the entire pan with the uncooked beans to the very top of the pan. Bake for 20 minutes or until the crust is lightly golden brown.
- Remove the beans and parchment paper and then layer the partly cooked pie crust with the cheese, bacon and the spinach and leek mixture, reserving 1 tablespoon or so of each ingredient.
- Add the eggs, milk, yogurt, white pepper and ground nutmeg to a blender and blend until frothy. Pour the custard over the layered ingredients in the pan. Sprinkle with the reserved ingredients.
- Reduce the oven temperature to 325 degrees F and bake for 1 ½ hours or until the top is lightly browned and custard is just set in the middle (165 degrees F). If the top is getting too browned and inside isn't yet cooked, tent with aluminum foil and cook in additional 10 minute increments.
- Cool in the pan for 10 minutes then use a serrated knife to cut the crust flush with the top of the pan. Cool for another 30 minutes in the pan then carefully remove the pan ring. Cut into wedges and serve or refrigerate for up to 2 days.
Notes
- To reheat the quiche, place on a baking sheet and wrap in aluminum foil. Bake for 10-15 minutes at 350 degrees F or until warmed in the center of the custard.
- Adapted from Williams Sonoma, Sunset magazine and Deer Valley Resort
Nutrition
More Easy Brunch Recipes You’ll Love
- Gwenyth’s Blueberry Muffins Recipe
- French Toast Casserole with Maple Bacon and Pecans
- The BEST Cinnamon Rolls
- Blueberry Buckle with Lemon Glaze
- Chocolate Chip Banana Bread
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This looks delicious!
Is there another substitute for cream cheese though? I have the dubious distinction of hating most milk products. I’m ok with substituting half/half or whole milk instead of greek yogurt but is there a cream cheese substitute?
Thanks
This was absolutely fabulous! Even my four-year old loved this quiche. I followed the recipe exactly except I used a 9-inch spring form pan. It made a deep quiche but all of the filling fit in my crust since the crust came up to the very top of the spring form pan. Definitely worth the effort to make the cream cheese crust. I did cut the amount of cream cheese back to 8 oz. Same with the butter, and the flour to 9 oz. Still had plenty to make a 15″ crust. Thank you for the great recipe!
I am so glad it was yummy and even passed the kid test!
I am so very happy to have found you, I have never ever found a cook, and I say that lovingly that has an abundance of wonderful recipes and especially wonderful how do information. You are willing to go the extra mile to do the old way we have cooked. You are very young tom have concord the art of good cooking. I grew up in a wonderful home with Grandma Francis and Great Grandma Helen and periodically a few other family members. I couldn’t wait to get home from school, our house was fun. I could go on forever; however I will leave you with this, I have seen so many Red Velvet cakes recipes using cream cheese frosting, it makes me wish everyone had my Great Grandmother Helens frosting , You make a rouh flour, cream & milk, whip a pound of butter and whip the rough with the butter. I make this cake for very special people on special occasions, four layers, such as a dear gills wedding.
I have been asked to join two AMZING LADIES FOR HALLOWEEN, I have been studying recipes like crazy and have finally hand happily settled on my Italian baked clams and your lovely quiche, I’ve looked for one for years, I’m 73, moms 93 we spend every Saturday together, 1PM hair Salon, Dollar Store, QFC and any thing else she wants to do. And she always has a list, it’s wonderful. I will stop going to the Goodwill for a while and continue to indulge in your culinary savvy. Sincerely Jannie S.
Thank you so very much for this Jannie! I am sure glad you’re here! I love the family connection between you and the food.
I made this last night and it was very tasty. Loved the little bit of tang from the yogurt to counterbalance the richness of the cheese and bacon.Also loved the cream cheese crust with this quiche. I have used cream cheese crust for desserts but never a savory dish—why did I never think of that??? But I did have some problems. I am not complaining because in the end it was a lovely dish but I would sure love to know where I went wrong.
I used a very a pan with a removable bottom very nearly identical to the one you linked to. The 9″ pan on Amazon is 9 7/8′ x 1 3/4″. Mine is 9 7/8″ by 2″, so a little larger, but everything was too much. I chilled the dough disk for a good hour. I rolled out the dough to 15″ and that was way too thick. I am accustomed to crusts being 1/8″ thick, maybe a hair thicker. So I kept rolling. This crust was huge! I cut enough off to make another small pie, but I opted to make cinnamon-sugar pinwheels.
I froze the crust for 4 hours and then filled the parchment lined crust with beans. No way would a 4 full pounds fit in there. I used maybe 2/3 bag and my crust was overflowing with beans. I baked the crust for 20 minutes at 375 (I have a good, new oven thermometer which I placed in the middle of the rack to get an accurate reading) and when I removed it from the oven, my oven mitts knocked off some of the overhang along with a couple of bits from inside the pan. (I guess I should have put it on a baking sheet?) When I removed the beans the crust was very wet and greasy. I stuck it back in the oven sans beans for a few minutes at a time until it appeared fairly dry, probably another 12-15 minutes. It did occur to me that blind bakes usually go at 425, so maybe that was the issue? I was nervous about having soggy crust, so I did a Food 52 trick to insure against a soggy bottom: brush with egg wash and return to oven for 30 seconds-1 minute. Then grate a thin layer of hard cheese (I used pecorino) on the bottom and return crust for 3-5 minutes. Then let cool before adding the filling.
When somewhat cooled down (still slightly warm though), I started layering the ingredients and everything was just too, too much. I didn’t put all the ingredients in and I filled the pan with custard as full as I could get it without overflowing (I was so careful, but of course, the broken crust caused custard to leak out—thank goodness I had it on baking sheet this time!) I checked it at one hour with my thermapen, and the center was well over 165, ranging from 180-200 in a few spots. I took it out and let it cool some, cut the overhang off and let it cool more. Unbelievably, even with all that custard leakage, my quiche slid right out of the pan. And it was beautiful. And delicious, though a little too much filling, even though I did not use it all. (I still had enough leftover filling and custard to make another crustless quiche in a smaller pan.).
What do you think I did wrong to have so much extra crust and filling? I kept thinking the pan size, but if that pan you linked to is the pan you used for this recipe, didn’t you have too much as well? And my pan was even slightly taller, so in theory it should have held more. Should have left my crust thick (I tasted GREAT and it seemed plenty thick to me)? And why do you think the crust was still wet and greasy after 20 minutes? And finally, why do you think mine was well done after an hour? (it still tasted creamy and great, not dry at all).
I used Philadelphia brand cream cheese, Challenge unsalted butter, organic, free-range “Happy Eggs” and Chobani non-fat Greek Yogurt. I did sub gryuere for Havarti because that’s what I had. But over all, I followed the recipe to a tee (I thought!) and used only the best ingredients. I am so perplexed! I want to make this again, but I am not crazy about having so much extra ingredients. I’m really a decent cook (I owned a bakery, cafe and catering biz for many years eons ago) and it concerns me that I may have missed something (even though I went back to the recipe several times to check for mistakes on my end). Thank you in advance for helping me figure out where I went wrong.
Thank you so much for this!!!
Hi! I’ve made this quiche multiple times and your directions are perfect. It never fails!
I do have one quick question – I’d like to prepare the crust for company this weekend on Thursday but not use it until Sunday. Are there any issues with leaving it an additional 2 nights in the freezer but following all other directions the same?
Thanks!
Okay, I am officially addicted to this quiche. I followed everything exactly, and it was sheer perfection. Manyvyears ago, nack in the late 1970s, there was a little Bistro in Harvard Square, that served the best quiche I ever ate. When I first discovered it, I was a student at Harvard, and had little extra money to pay for an extravagance like quiche at a Bistro…but it was so good. As the decades passed, I have been on a quest to find that wonderful quiche again. The Bistro location changed many times over the years, and I thought the elusive quiche was gone forever.
The first bits of your quiche brought back every memory of that wonderful quiche. I can’t thank you enough for sharing this, and this will forever be a “go-to” recipe for me. This hits everything just right in it’s flavor profile, and the texture is spot on.
This recipe rocks!
Wow Deb! That is one seriously glowing rec! I’m so glad it fit your memory bill. I think that’s the best part of cooking, creating recipes you remember as being so good. And it’s also the most frustrating when they don’t hit all the same notes. SO GLAD THIS DID! Thank you so much for the comment and your story. LOVE!
My husband was dubious at the idea of quiche for dinner. I used your custard recipe (subbing heavy cream for milk & black pepper for white). I hate to say it but i used a store-bought deep dish pie crust and it was AWESOME! Like another comment says, it only held 1/2 the custard mix. I froze the rest in hopes it’ll reconstitute for another quiche :) my 9″ quiche did 60 minutes on convection bake and another 20 covered with foil. It turned out perfectly golden and fully/evenly cooked. I got a rave review: “this is way more flavorful than what my mom always made us!” SUCCESS. Thank you!
Made this quiche last night and my husband told me that it’s the best quiche I’ve ever made and the best that he’s ever had! I think that my 9 inch pie plate was not deep enough as only half the custard fit in the pan along with the filling. The flavor combination is awesome though. While I don’t think this recipe will be on the regular circuit, it’s definitely a keeper.