Creamy Spinach, Bacon & Gruyere Quiche: Your Ultimate Flavor-Packed Recipe
Are you searching for a show-stopping quiche recipe that’s not only incredibly creamy but also bursting with layers of savory flavor? Look no further! This spectacular quiche, featuring the delightful combination of fresh spinach, crispy bacon, and nutty Gruyere cheese, is designed to be your new go-to. It’s a dish that truly delivers on taste, making it perfect for a hearty brunch, a satisfying lunch, or a comforting dinner.
The secret to its unparalleled depth of flavor lies in a simple yet effective technique: frying the bacon until perfectly crisp and then cooking the fresh spinach in the rendered bacon fat. This infuses the spinach with a smoky, rich essence that elevates the entire dish. Every bite offers a harmonious blend of textures and tastes – the crispness of the bacon, the tender earthiness of the spinach, and the melt-in-your-mouth creaminess of the Gruyere-infused custard. Trust us, once you try it, you’ll understand why this recipe is a favorite!
The Inspiration Behind This Irresistible Quiche
This month, it was my turn to participate in a delightful food blog swap, and I had the pleasure of exploring the wonderful recipes from “AantafelbijAnna.” Her blog is a treasure trove of inspiring dishes, especially those that highlight seasonal vegetables, which I deeply appreciate. As I browsed through her culinary creations, my eyes immediately landed on a tempting plate pie recipe featuring Swiss chard.
Swiss chard is indeed a fantastic vegetable, celebrated for its robust flavor and vibrant appearance, particularly during the cooler months before the heavy frosts set in. However, in the Netherlands, where I reside, fresh Swiss chard isn’t always readily available in local markets. This presented a fun challenge: how could I adapt Anna’s excellent concept to be more accessible for my readers while maintaining the spirit of her seasonal cooking?
Finding the Perfect Substitute for Swiss Chard
To ensure this recipe could be enjoyed by everyone, regardless of their location or local produce availability, I sought out a suitable alternative for Swiss chard. Fresh spinach quickly emerged as the ideal candidate. Its mild, earthy flavor pairs beautifully with bacon and cheese, and it’s widely available year-round. Moreover, spinach wilts down considerably, making it an excellent choice for a creamy quiche or savory pie filling.
A key step in preparing the spinach for this quiche is to sauté it first. This not only reduces its volume but, more importantly, removes excess moisture. Without this crucial step, the quiche filling could become watery, compromising the desired creamy texture. By wilting the spinach in the bacon fat, as mentioned earlier, we achieve a deeply flavored vegetable component that perfectly complements the other ingredients.
Beyond the vegetable choice, I also considered the pastry. While Anna’s original recipe might have called for a different crust, I opted for a savory pie dough instead of a buttery puff pastry. This decision was twofold: savory pie dough provides a sturdier base to hold the generous, creamy filling (enriched with crème fraîche), and it contains a little less fat, resulting in a perfectly balanced texture that bakes off beautifully. Furthermore, because my household consists of five hungry individuals, a traditional “plate pie” often isn’t quite enough to go around. Transforming it into a more substantial quiche ensures there’s plenty for everyone to enjoy, making it a truly satisfying family meal.
Ultimately, these thoughtful adaptations led me to create this utterly delicious quiche with spinach, bacon, and Gruyere cheese. My family and I thoroughly enjoyed every single slice, and I sincerely hope that you and yours will too!
It’s a good taste!
Recipe: Quiche with Spinach, Bacon and Gruyere Cheese
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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Colander
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Wok
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Spring form 26 cm diameter
Ingredients
- 6 sheets savory pie dough
- 75 grams bacon bits
- 1 shallot, finely chopped
- 1 clove garlic , squeezed
- 100 grams semi sun-dried tomatoes , cut in half
- 50 grams hazelnuts , coarsely chopped
- 800 grams fresh spinach, with adherent moisture from washing.
- salt and pepper, to taste
- 4 eggs , size L
- 500 ml crème fraîche
- 150 grams Gruyere , grated
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat the oven to 200 degrees Celsius (approximately 390°F).
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Carefully line a 26 cm diameter springform pan with the savory pie dough sheets, overlapping slightly if necessary. Press firmly to create a seamless base and sides. Fold any excess dough over the rim and create a decorative pattern (e.g., by pressing with a fork) to seal and give a finished look.
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In a large wok or deep frying pan, cook the bacon bits over medium heat for about 2 minutes, allowing some of the delicious fat to render.
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Add the finely chopped shallot to the wok with the bacon and fat. Sauté for approximately 2 minutes until the shallot becomes translucent and fragrant.
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Stir in the squeezed garlic, semi sun-dried tomatoes (cut in half), and coarsely chopped hazelnuts. Continue to stir-fry for about 30 seconds to allow the flavors to meld.
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Add half of the fresh spinach to the wok. Stir and cook until it begins to wilt, then add the remaining spinach and continue cooking until all of it has significantly reduced in volume.
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Continue to cook the mixture until all the spinach has completely shrunk and is well combined with the bacon and other ingredients. Season generously with salt and freshly ground black pepper to taste.
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Transfer the cooked spinach and bacon mixture to a colander and press out any excess liquid. This step is crucial to prevent a soggy quiche bottom.
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Spread the drained spinach and bacon filling evenly over the bottom of your prepared pie dough in the springform.
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In a separate bowl, whisk together the eggs, crème fraîche, and grated Gruyere cheese until thoroughly combined and smooth. Season this custard mixture with a pinch of salt and pepper.
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Carefully pour the egg and crème fraîche mixture over the vegetable filling in the springform pan, ensuring it’s evenly distributed.
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Place the quiche in the preheated oven and bake for an initial 20 minutes.
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After 20 minutes, loosely cover the quiche with a sheet of aluminum foil. This prevents the top from browning too quickly. Continue baking for another 20 minutes, or until the custard is set and a knife inserted near the center comes out clean.
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Carefully remove the quiche from the oven and remove the aluminum foil. Let it cool slightly before slicing. This quiche is wonderfully versatile and can be enjoyed warm, at room temperature, or even cold the next day!
Nutrition
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Essential Kitchen Tools for Your Quiche Masterpiece
Having the right kitchen utensils can make all the difference in preparing a seamless and enjoyable culinary experience. For this creamy spinach, bacon, and Gruyere quiche, a few key pieces of equipment will ensure success from start to finish. Below is a list of the tools I personally used and recommend. Following the links will take you to more information about each item, and if you find yourself in need, direct ordering options are available.
- Good Quality Knives: Precision cutting is crucial for ingredients like shallots and sun-dried tomatoes. A sharp chef’s knife and a utility knife make prep work quick and safe. Quality knives are an investment that pays off in every meal you prepare. (Check out my recommendations here)
- Frying Pan (or Wok): Essential for crisping the bacon and wilting the spinach. A good non-stick frying pan or a versatile wok ensures even cooking and easy cleanup, allowing the flavors to develop perfectly without sticking.
- Cutting Board: A sturdy and stable cutting board is non-negotiable for safe and efficient ingredient preparation. Choose one that provides ample space and doesn’t slip on your countertop.
- Baking Paper or Baking Mat: To prevent your pie dough from sticking to the springform and to ensure an easy release, a layer of baking paper or a reusable silicone baking mat is invaluable. It helps create that perfect, crisp crust.
- Brushes, Spatulas and Other Cooking Utensils: From scraping down bowls to gently folding ingredients, a set of reliable spatulas and brushes are kitchen workhorses. A pastry brush can also be handy for egg washes or greasing the pan.
- Baking Form / Springform (26 cm diameter): The star of the show for this quiche! A 26 cm (approximately 10-inch) springform pan is ideal for achieving a beautifully shaped quiche that is easy to serve. The removable sides make unmolding a breeze, preserving the quiche’s elegant presentation.
Tips for the Perfect Quiche and Serving Suggestions
Making a delicious quiche is quite straightforward, but a few additional tips can elevate your creation. To prevent a soggy bottom, especially important with a moist filling like spinach, consider blind-baking your pie crust for about 10-15 minutes before adding the filling. This pre-baking step helps create a barrier, ensuring a perfectly crisp base.
Another tip for a truly rich and flavorful custard is to ensure your eggs and crème fraîche are at room temperature before mixing. This helps them combine more smoothly and bake more evenly. Don’t be shy with your seasoning – the rich flavors of bacon and Gruyere benefit from a good balance of salt and pepper.
This quiche is incredibly versatile when it comes to serving. While it’s absolutely delicious warm, straight from the oven, allowing it to cool slightly before slicing ensures cleaner cuts and a more set custard. It also tastes fantastic at room temperature, making it an excellent option for picnics, potlucks, or packed lunches. For a complete meal, serve it alongside a fresh green salad with a light vinaigrette, or a bowl of vibrant tomato soup. You can even enjoy a slice for breakfast, a delightful savory start to your day!
Storing and Reheating Your Quiche
Should you have any leftovers (which is unlikely!), this quiche stores beautifully. Allow it to cool completely before covering it tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 3-4 days. For reheating, you can gently warm individual slices in the microwave, or for a crispier crust, place slices on a baking sheet and heat in a preheated oven at 160°C (325°F) for about 10-15 minutes, or until warmed through. Freezing is also an option: wrap individual slices or the entire quiche (once completely cooled) tightly in several layers of plastic wrap and then foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Variations to Customize Your Quiche
While this recipe offers a tried-and-true combination, quiches are wonderfully adaptable. Feel free to experiment with different cheeses – a sharp cheddar, creamy goat cheese, or a mix of Italian cheeses could all be delicious. For added vegetables, consider finely diced bell peppers, mushrooms, or sautéed leeks. If you’re a fan of a little heat, a pinch of red pepper flakes in the filling can add a delightful kick. You can also experiment with different herbs like fresh thyme or chives to change up the aromatic profile.
Enjoy crafting and savoring this magnificent quiche. It’s a testament to how simple, quality ingredients, combined with a touch of culinary love, can create truly memorable dishes!