Classic Flaky Crust Quiche With Cheese and Bacon or Spinach

Quick Recipe Version (TL;DR)

• Yield: 1 (9-inch) quiche, 8 slices
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 50 minutes (includes 30 minutes chilling + 10 minutes resting)

Quick Ingredients

• All-purpose flour: 1 1/4 cups (160 g)
• Kosher salt: 1/2 tsp
• Unsalted butter, cold: 8 tbsp (113 g), cubed
• Ice water: 3–5 tbsp (45–75 ml)
• Large eggs: 4
• Heavy cream: 1 cup (240 ml)
• Whole milk: 1/2 cup (120 ml)
• Dijon mustard: 1 tsp
• Black pepper: 1/4 tsp
• Ground nutmeg: 1/8 tsp
• Shredded Gruyère (or Swiss): 1 1/2 cups (150 g)
• Choose a filling (pick 1): cooked bacon 6 slices (about 170 g) OR diced ham 1 cup (150 g) OR cooked, well-drained spinach 1/2 cup (about 90 g)

Do This

• 1. Make dough: mix flour + salt, cut in cold butter, add ice water just until it holds together; chill 30 minutes.
• 2. Roll and line a 9-inch tart pan or pie dish; chill 10 minutes while you preheat oven to 375°F (190°C).
• 3. Blind bake: dock crust, line with parchment, add pie weights; bake 20 minutes, then bake 5 minutes uncovered.
• 4. Lower oven to 350°F (175°C). Add cheese and your filling to crust.
• 5. Whisk eggs, cream, milk, Dijon, pepper, nutmeg, and salt; pour into crust.
• 6. Bake 35–40 minutes until edges are set and center barely jiggles; cool 10 minutes before slicing.

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Why You’ll Love This Recipe

• A truly flaky, buttery crust that stays crisp thanks to a simple blind-bake.
• A classic egg custard filling that’s creamy, savory, and reliably slices clean.
• Flexible fillings: bacon, ham, or spinach all work beautifully with the same base.
• Great warm, room temp, or cold—perfect for brunch, lunch, or make-ahead dinners.

Grocery List

• Produce: Fresh spinach (if using), optional chives for garnish
• Dairy: Unsalted butter, heavy cream, whole milk, Gruyère or Swiss cheese
• Pantry: All-purpose flour, kosher salt, black pepper, ground nutmeg, Dijon mustard
• Meat (optional): Bacon or ham

Full Ingredients

Flaky Quiche Crust (Homemade)

• All-purpose flour: 1 1/4 cups (160 g), plus extra for rolling
• Kosher salt: 1/2 tsp
• Unsalted butter: 8 tbsp (113 g), cold and cut into 1/2-inch cubes
• Ice water: 3–5 tbsp (45–75 ml), as needed

Egg Custard Base

• Large eggs: 4
• Heavy cream: 1 cup (240 ml)
• Whole milk: 1/2 cup (120 ml)
• Dijon mustard: 1 tsp
• Kosher salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Ground nutmeg: 1/8 tsp

Cheese

• Gruyère (or Swiss), shredded: 1 1/2 cups (150 g)

Choose Your Filling (Pick 1, or Combine 2 in Smaller Amounts)

• Bacon option: 6 slices bacon (about 170 g), cooked until crisp and crumbled (about 3/4 cup)
• Ham option: 1 cup (150 g) diced ham (about 1/4-inch pieces)
• Spinach option: 4 cups (120 g) fresh spinach, cooked down and squeezed very dry to yield 1/2 cup (about 90 g) packed

Optional for Serving

• Chives: 1 tbsp finely sliced
• Simple salad: mixed greens with a light vinaigrette

Step-by-Step Instructions

Step 1: Make the pie dough

In a medium bowl, whisk together the flour and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-size pieces of butter remaining.

Drizzle in 3 tbsp (45 ml) ice water and stir with a fork. Add more ice water 1 tbsp (15 ml) at a time just until the dough holds together when you squeeze a handful. (Most kitchens land between 4–5 tbsp total.)

Turn the dough onto a lightly floured surface and gently press it into a disk (do not knead). Wrap tightly and refrigerate for 30 minutes.

Step 2: Roll, line the pan, and chill briefly

Lightly flour your counter and rolling pin. Roll the chilled dough into a 12-inch (30 cm) circle, about 1/8-inch (3 mm) thick.

Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom (or a 9-inch pie dish). Gently lift the edges as you press it into the corners to avoid stretching. Trim excess dough and crimp if using a pie dish.

Chill the lined pan in the refrigerator for 10 minutes. Meanwhile, set an oven rack to the middle position and preheat to 375°F (190°C).

Step 3: Blind-bake the crust for a crisp, flaky base

Prick the bottom of the crust all over with a fork (this is called docking). Line the crust with parchment paper and fill with pie weights or dried beans, making sure they reach the edges.

Bake at 375°F (190°C) for 20 minutes. Carefully lift out the parchment and weights, then return the crust to the oven for 5 minutes to dry the base.

Remove from the oven and reduce the oven temperature to 350°F (175°C).

Step 4: Prepare your filling (bacon, ham, or spinach)

If using bacon: Cook 6 slices in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels and crumble.

If using ham: Dice into small, bite-size pieces (about 1/4-inch). If it’s very moist, pat dry so it doesn’t water down the custard.

If using spinach: Wilt 4 cups (120 g) in a skillet over medium heat with 1 tbsp water, stirring until fully collapsed, about 2–3 minutes. Cool slightly, then squeeze extremely dry (a clean towel works well). You want about 1/2 cup tightly packed.

Step 5: Mix the custard

In a large bowl, whisk the eggs until uniform (about 20 seconds). Whisk in the heavy cream, milk, Dijon, salt, pepper, and nutmeg until smooth.

Tip: Don’t over-whisk to the point of lots of foam—too many bubbles can brown oddly on top.

Step 6: Assemble the quiche

Sprinkle the shredded Gruyère evenly over the warm crust. Scatter your chosen filling (bacon, ham, and/or spinach) over the cheese.

Set the pan on a rimmed baking sheet (for easy transfer and to catch any drips). Slowly pour the custard into the crust. If your pan is very full, stop just below the rim to prevent overflow.

Step 7: Bake until just set, then rest before slicing

Bake at 350°F (175°C) for 35–40 minutes, until the edges are set and the center has a slight wobble (a gentle jiggle, not liquid). If you insert a knife about 1 inch from the center, it should come out mostly clean.

Cool on a rack for 10 minutes before slicing. This resting time helps the custard finish setting so you get clean slices.

Pro Tips

• Blind-bake for a crisp bottom: This is the key to avoiding a soggy crust, especially with moist fillings like spinach.
• Keep the dairy ratio consistent: The mix of 4 eggs + 1 1/2 cups (360 ml) dairy makes a classic, sliceable custard.
• Drain fillings well: Pat ham dry, crumble bacon after draining, and squeeze spinach aggressively. Extra moisture can cause a watery quiche.
• Prevent over-baking: Pull the quiche when the center still barely jiggles. Carryover heat finishes the set without turning the custard rubbery.
• If the crust edge browns too fast: Cover edges with foil after the first 20 minutes of baking.

Variations

• Quiche Lorraine-style: Use bacon as the filling and add 2 tbsp (30 g) finely chopped yellow onion sautéed until soft.
• Ham and spinach: Use 3/4 cup (115 g) ham plus 1/2 cup (90 g) well-drained spinach for a balanced, hearty combo.
• Cheese swap: Replace Gruyère with sharp cheddar (same amount) for a more pronounced, homey flavor.

Storage & Make-Ahead

Let leftover quiche cool completely, then refrigerate in an airtight container for up to 4 days. Reheat slices on a baking sheet at 325°F (165°C) for 12–15 minutes (or until heated through). For a crisper crust, avoid the microwave.

Make-ahead: You can blind-bake the crust up to 2 days ahead; cool, cover, and store at room temperature. You can also bake the full quiche up to 1 day ahead and reheat at 325°F (165°C) for 20–25 minutes.

Freezing: Wrap cooled quiche (whole or slices) tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat at 325°F (165°C) until hot in the center.

Nutrition (per serving)

Approximate, based on 1/8 of a bacon-and-Gruyère quiche: Calories: 410; Protein: 14 g; Fat: 32 g; Carbohydrates: 16 g; Fiber: 1 g; Sugars: 2 g; Sodium: 520 mg.