Classic Spinach Quiche Lorraine
Traditional dish · French
A timeless French quiche featuring a rich custard filling with sautéed spinach, smoky bacon, and Gruyère cheese, all baked in a flaky, buttery pastry crust.
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Ingredients
- All-purpose flour1.5 cups
- Unsalted butter, cold and cubed0.5 cup
- Ice water3-5 tablespoons
- Fresh spinach10 oz
- Bacon, diced6 oz
- Yellow onion, finely chopped0.5 cup
- Large eggs3
- Heavy cream1.5 cups
- Milk0.5 cup
- Gruyère cheese, shredded1 cup
- Nutmeg, freshly gratedPinch
- Salt0.5 teaspoon
- Black pepper0.25 teaspoon
Steps
- 1
Prepare the pastry: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disk, wrap, and chill for at least 30 minutes.
- 2
Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch pie plate. Trim and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and paper, bake for another 5 minutes until lightly golden.
- 3
Cook bacon until crisp. Remove bacon and drain most of the fat. Sauté chopped onion in remaining bacon fat until softened.
- 4
Wilt spinach in a pan or microwave. Squeeze out excess moisture and roughly chop.
- 5
In a bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper.
- 6
Spread cooked bacon, sautéed onions, and chopped spinach evenly over the bottom of the pre-baked pie crust. Sprinkle shredded Gruyère cheese over the spinach mixture.
- 7
Pour the egg and cream mixture over the filling.
- 8
Bake for 35-45 minutes, or until the center is set and the top is golden brown. Let cool for at least 10 minutes before slicing and serving.
