Martha Stewart Bacon and Spinach Quiche

Martha Stewart Bacon and Spinach Quiche is an easy brunch quiche made with crisp bacon, baby spinach and Swiss cheese, ready in 4 hours 5 minutes. Try this make-ahead breakfast idea for Sunday brunch or Easter morning, since the crust prepares days in advance.

Blind bake the crust until it is golden before any filling goes in, because the custard needs a dry, sturdy shell to sit in. Skip it and the bottom turns pale and soggy.

Martha stacks the bacon and spinach into one pie so you get a quiche Lorraine and a Florentine together, instead of choosing between them. She also presses the spinach into the custard and leaves some leaves poking out, which gives the top a crisp, browned edge.

Martha Stewart Bacon and Spinach Quiche

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Course: BreakfastCuisine: American, FrenchDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

1

hour 

38

minutes

Calories

340

kcal

A flaky, golden crust holds a silky egg custard threaded with smoky bacon and tender spinach. It bakes low and slow, so the center sets gently while the top turns lightly browned.

Ingredients

• 1 cup unbleached all-purpose flour, plus more for dusting
  

• 1/2 teaspoon kosher salt
  

• 1/2 stick cold unsalted butter (4 tablespoons), cut into pieces
  

• 1 large egg yolk
  

• 3 large eggs
  

• 3/4 cup heavy cream
  

• 3/4 cup whole milk
  

• Kosher salt and freshly ground pepper
  

• 4 slices cooked bacon, crumbled (½ cup)
  

• 1/2 cup shredded Swiss cheese (2 ounces)
  

• 2 1/2 cups lightly packed baby spinach
  

Directions

• Mix the dough: Pulse 1 cup flour and 1/2 teaspoon salt in a food processor, then add the cold butter and pulse until the mixture looks like coarse meal. Whisk the egg yolk with 2 tablespoons ice water, add it, and pulse just until moist crumbs start to form.
• Chill the dough: Tip the crumbs onto plastic wrap and press them into a disk using the wrap and your hands. Refrigerate it for at least 30 minutes and up to 4 hours.
• Roll and shape: Roll the dough on a lightly floured surface to an 11-inch round, then fit it into a 9-inch pie plate. Trim to a 1-inch overhang, tuck it under and crimp, then wrap and freeze for at least 30 minutes.
• Blind bake the crust: Preheat the oven to 400°F, line the crust with parchment and fill it with dried beans or pie weights. Bake 25 minutes until the dough underneath is dry, then remove the parchment and beans and bake 8 to 10 minutes more until golden.
• Make the custard: Lower the oven to 375°F and whisk the 3 eggs until smooth. Then whisk in the cream, milk, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir in half the bacon and half the Swiss cheese.
• Fill the quiche: Pour the custard into the crust, stopping just short of the top so it doesn't overflow. Press the baby spinach into the custard, leaving some leaves poking out.
• Top and bake: Sprinkle the remaining bacon and cheese over the top. Bake 10 minutes at 375°F, then drop the oven to 325°F and bake about 55 minutes more.
• Cool and serve: Let the quiche cool for about 1 hour before slicing. That rest lets the custard finish setting, so the slices hold together.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the crust ahead of time?

Yes, the shaped crust can be wrapped and frozen for up to 3 days before you blind bake it. The dough disk also keeps in the fridge for up to 4 hours, so you can split the work across a couple of days.

Can I use a different cheese instead of Swiss?

Gruyère is the closest swap, since it melts the same way and has a similar nutty flavor. Sharp white cheddar also works, though the taste will be a little sharper.

How do I store leftover quiche?

Cover it and keep it in the fridge for up to 3 days. Reheat slices in a 325°F oven for about 15 minutes so the crust stays crisp, because the microwave makes it soft.

I don't have a food processor. Can I still make the crust?

Use a pastry cutter or two forks to work the cold butter into the flour until it looks like coarse meal. Then stir in the yolk and ice water with a fork, and stop as soon as moist crumbs form.

What is the most common mistake with quiche?

Overfilling the crust is the big one, since the custard puffs as it bakes and can spill over. Pour it in just short of the top, and always blind bake the shell first so the bottom doesn't turn soggy.