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Spinach and Gruyere Quiche with Smoked Bacon - A Cozy, Savory Brunch Favorite

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 9-inch pie crust (store-bought or homemade), chilled
  • 6 slices smoked bacon, chopped
  • 1 tablespoon unsalted butter (optional, as needed for sautéing)
  • 1 small yellow onion, finely diced
  • 2 cups fresh spinach, roughly chopped (or 1 cup thawed frozen spinach, well-drained)
  • 1 cup Gruyere cheese, freshly grated
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg (optional but lovely with Gruyere)

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). If your pie crust is not par-baked, line it with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes until lightly set. Remove weights and parchment, and let cool slightly.
  2. Cook the bacon: In a skillet over medium heat, cook the chopped smoked bacon until crisp, 6–8 minutes. Transfer to a paper towel-lined plate. Pour off most of the bacon fat, leaving about 1 tablespoon in the pan.
  3. Soften the onion: Add the diced onion to the skillet. Sauté over medium heat until translucent and lightly golden, 4–6 minutes. If the pan looks dry, add a small pat of butter.
  4. Wilt the spinach: Stir in the chopped fresh spinach and cook until just wilted, 1–2 minutes. If using frozen spinach, add it now and cook until any excess moisture evaporates. Set the mixture aside to cool slightly.
  5. Whisk the custard: In a bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg until smooth and well combined.
  6. Assemble the filling: Scatter half the Gruyere over the bottom of the par-baked crust. Top with the onion-spinach mixture and the crisp bacon. Sprinkle over the remaining Gruyere.
  7. Pour the custard: Slowly pour the egg mixture into the crust, letting it seep into the filling evenly. Tap the pie dish gently to release any air bubbles.
  8. Bake: Place the quiche on a baking sheet to catch any drips. Bake for 30–40 minutes, until the center is just set with a slight wobble and the top is lightly golden.
  9. Rest and serve: Let the quiche rest for at least 15–20 minutes before slicing. It cuts cleaner and the texture settles. Serve warm or at room temperature.