Deep dish quiche is more than just a dish; it’s an experience—a delightful ensemble of textures and flavors baked into a golden crust. This satisfying creation features a luscious filling comprising crispy bacon, sautéed onions, and rich Gruyere cheese, enveloped in a silky egg mixture. As the quiche bakes, aromas waft through your kitchen, drawing everyone in with promises of a warm and hearty meal. Perfect for brunch with friends or a cozy family gathering, this recipe is sure to captivate any crowd.
When I first made deep dish quiche for brunch, I was amazed at how easily it came together while still feeling elegant. It’s a dish designed to impress without needing culinary finesse. Whether you’re looking to elevate your weekend breakfast or seeking a comforting dinner option, this deep dish quiche caters to every occasion—making it a versatile favorite in my recipe repertoire. Once you try it, I just know you’ll want to whip it up weekend after weekend!
Why You’ll Love This Recipe
- Simple & Quick: With just 30 minutes of prep followed by a slow bake, this quiche is straightforward to make.
- Irresistible Flavor: The combination of crispy bacon and creamy Gruyere cheese creates a flavor explosion with every bite.
- Eye-Catching Appeal: Its lofty, golden crust and colorful filling make for a stunning presentation that will wow guests.
- Flexible Serving: Perfect for brunch, lunch, or dinner, it’s a versatile meal to enjoy anytime.
- Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets by swapping ingredients.
Ingredients You’ll Need
- 2 store-bought pie dough rounds: Convenient and time-saving, these form the flaky base of the quiche. If you’re feeling adventurous, feel free to make your own pie crust!
- 6-8 slices thick-cut bacon (approx. 10 ounces): The star for that smoky, savory flavor. You can substitute with turkey bacon or omit it for a vegetarian version.
- 1 lb. sweet onion, peeled and coarsely chopped: Sweet onions bring a lovely depth of flavor; Vidalia or Walla Walla varieties work well.
- 1/2 lb. frozen chopped spinach: A great way to sneak some greens in; fresh spinach can be used if you prefer.
- 6 large eggs, room temperature: Vital for the custard-like texture of the filling. Bring them to room temperature for the best results.
- 1/2 cup whole milk, room temperature: Adds creaminess while keeping the mixture light. For a richer texture, substitute with half-and-half.
- 1 3/4 cups heavy cream, room temperature: This is where the quiche gets its luxurious creaminess. Don’t reduce the fat content here!
- 1/4 tsp Kosher salt: Essential for enhancing all flavors; adjust to taste if necessary.
- 1/2 tsp ground white pepper: Adds gentle spice without visible specks in your filling; black pepper can also be used.
- 1/4 tsp nutmeg: A hint of nutmeg brings warmth and makes the flavors more complex.
- 4 ounces Gruyere cheese, grated: A nutty and melted cheese that elevates the quiche. Feel free to swap with Swiss cheese or cheddar.
How to Make Deep Dish Quiche
- Prepare the Crust: Stack the two pie dough rounds, then roll them out until large enough to cover the bottom and sides of a 9-inch springform pan. Place the rolled dough into the pan, making sure it comes up the sides without draping over. Poke the bottom and sides of the pastry about 15 times with a fork.
- Chill the Crust: Place the springform pan in the fridge to cool for about 20 minutes to 1 hour; this helps prevent shrinkage during baking.
- Blind Bake the Crust: Once chilled, line the shell with parchment and add pie weights or dried beans to keep it flat while baking. Lightly cover the edges with foil. Bake in a preheated oven at 375 degrees F for 15 minutes. Remove and let it cool, then take out the weights and parchment.
- Cook the Bacon: On a large foil-lined baking sheet, arrange the bacon slices and bake at 375 degrees F for 15-18 minutes. Flip the bacon and bake for an additional 4-6 minutes until crispy. Transfer bacon to a paper towel-lined plate to cool. Reserve the bacon fat for future use.
- Sauté the Onions: In a large saucepan, heat 2 tablespoons of reserved bacon fat over medium-low. Add chopped onions and sauté for 15-20 minutes until translucent and slightly golden brown. Transfer to a heat-proof bowl to cool.
- Sauté the Spinach: In the same pan, add the frozen chopped spinach and stir occasionally until most moisture has evaporated.
- Drain the Spinach: Pour the cooked spinach into a fine-mesh strainer, pressing out any extra water. Add the spinach to the bowl with the cooked onions and let cool.
- Reduce Oven Temperature: Set the oven temperature to 325 degrees F. Line a rimmed baking sheet with parchment paper and position the springform pan on top.
- Mix the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Kosher salt, white pepper, and nutmeg until combined.
- Combine Fillings: Stir in half of the onion-spinach mixture, half the crumbled bacon, and half the grated Gruyere cheese into the egg mixture.
- Layer: Temporarily remove the foil from the crust edges. Sprinkle the remaining Gruyere cheese on the bottom of the crust, followed by the rest of the onion-spinach mixture and bacon. Pour the egg mixture over the filling and return the foil to the edges to prevent excessive browning.
- Bake the Quiche: Place the baking sheet with the springform pan in the oven and bake for 1 1/2 to 2 hours. The quiche is done when a knife or cake tester inserted into the center comes out clean.
- Cool Before Serving: Allow the quiche to cool for at least 15 minutes before removing the springform pan’s ring. Serve warm and enjoy!
Storing & Reheating
To store, let the quiche cool at room temperature for about an hour before covering it with plastic wrap or transferring it to an airtight container. Refrigerate for up to 5 days. You can also freeze slices wrapped individually in foil for up to 3 months. Reheat in the oven at 350 degrees F for about 15-20 minutes until warmed through. Note that freezing and reheating may affect the texture; refreshing it in the oven helps maintain its original glory.
Chef’s Helpful Tips
- Make sure your eggs, milk, and cream are at room temperature for a smoother custard.
- Avoid overcooking the bacon; if it’s too crispy, it may turn chewy in the quiche.
- Layer flavors; ensure you distribute the onions, spinach, and bacon evenly to truly savor each bite.
- If your quiche is browning too quickly, loosely cover the top with foil while baking.
- This dish can be made ahead; prepare it the day before and refrigerate to save time on busy mornings.
Deep dish quiche perfectly combines simplicity and flavor, making it a go-to dish for any occasion. I encourage you to make this recipe your own—experiment with different vegetables or cheeses as you see fit. The opportunities to personalize this dish are endless! Revel in the satisfaction that comes from serving a homemade quiche, and take joy in the moments spent around the table with loved ones. Enjoy every delicious slice!
Recipe FAQs
Can I make deep dish quiche ahead of time?
Absolutely! You can prepare the entire quiche a day before, refrigerate it, and simply pop it in the oven about 20-30 minutes before serving. Just be sure to cover it to prevent any drying out.
Can I use different vegetables in my quiche?
Certainly! Feel free to swap the spinach for other veggies such as bell peppers, mushrooms, or zucchini. Just make sure to sauté them first to remove excess moisture that can make the quiche soggy.
How can I tell when my quiche is done baking?
Your quiche is done when a knife or cake tester inserted into the middle comes out clean. Depending on the oven, it may still be a bit soft in the center but will solidify as it cools.
Can I freeze deep dish quiche?
Yes! Once fully baked and cooled, you can freeze individual slices wrapped tightly in foil for up to 3 months. Just ensure they are chilled completely before wrapping to prevent ice crystals from forming!
Enjoy your deep dish quiche journey—it’s bound to become a cherished recipe in your collection!
Print
Deep Dish Quiche
This Deep Dish Quiche offers an irresistible combination of flavors with creamy Gruyere, crispy bacon, and spinach, making it a perfect choice for brunch or a hearty dinner.
- Total Time: 3 hours 15 minutes
- Yield: 12 servings 1x
Ingredients
- 2 store-bought pie dough rounds
- 6–8 slices THICK cut bacon, approx. 10 ounces
- 1 lb. sweet onion, peeled and coarsely chopped
- 1/2 lb. frozen chopped spinach
- 6 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 3/4 cups heavy cream, room temperature
- 1/4 tsp Kosher salt
- 1/2 tsp ground white pepper
- 1/4 tsp nutmeg
- 4 ounces Gruyere cheese, grated
Instructions
- Roll out the 2 pie dough rounds until large enough to fit a 9-inch springform pan.
- Place rolled dough in the pan, ensuring it reaches the top edges without hanging over.
- Poke the bottom and sides of the dough with a fork about 15 times.
- Chill the springform pan in the fridge for 20 minutes to 1 hour.
- Preheat the oven to 375 degrees F while the dough chills.
- Line the chilled dough with parchment and add pie weights or dried beans before blind baking.
- Cover the edge of the crust with foil and bake for 15 minutes.
- Remove from the oven and cool slightly before taking out the weights and parchment.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure the eggs and milk are at room temperature for the best texture.
Chilling the dough helps prevent it from shrinking during baking.
Feel free to customize the filling by adding your favorite vegetables.
- Prep Time: 30 minutes
- Cook Time: 165 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
