Spinach Bacon and Goat Cheese Quiche

Quiche for breakfast is a great way to start out a weekend morning. Having a light and flaky crust filled with your favorite flavors.

This bacon, spinach, and goat cheese quiche is one of my favorite combinations and is one of my go-to brunch recipes.

In this recipe

This recipe uses the Short Crust Pastry Dough for the shell. You can get the rest of the ingredients ready and cooked while the dough rests in the fridge. I do this to help cut down on the overall prep time.

  • Save
  • Save

Shallots: Have a milder and sweeter flavor compared to onions which is why I like to use them in this recipe but they can be interchanged.

Spinach: Fresh spinach is best due to the water content of frozen spinach. The 3 cups of raw spinach is the same as 3 ounces of frozen. When using the frozen version make sure to drain the spinach well before adding it to the eggs. The extra water may cause your quiche to have a soggier crust or an unset quiche.

Bacon: This recipe calls for thick cut bacon but that is a personal preference. However try to avoid bacon with rubs on them such as brown sugar, coffee, or pepper as this will influence the flavor of your quiche.

Mushrooms: When cleaning mushrooms you will want to take a damp paper towel to scrub all of the dirt off. Mushrooms absorb water like sponges so running them under water will cause them to absorb it. This will cause them to release that water when cooking. If it is not fully released by the time you add them to the quiche that additional moisture can lead to a soggier crust or an unset quiche.

Blind baking

  • Save

By blind baking the crust first it will prevent the crust from getting soggy. The holes help keep the crust from puffing up too much. The pie weights keep the dough from shrinking and keeping its shape. They also help prevent the dough from puffing up.

When blind baking you can use either parchment or foil . Parchment allows for better air flow than foil but both will get the job done. If you don’t have the ceramic or metal pie weights you can use dry uncooked beans or lentils. Don’t prepare the beans later as they will have a different and not pleasant taste. They can be saved for later use.

  • Save
  • Save

Popping it in the oven

When cooking the mushrooms make sure the mushrooms release their juice and it cooks off before you add the spinach. By cooking off the water it will help the quiche set.

  • Save
  • Save

The best way to test if the quiche is ready is to give the sides a little tap. If there is just a slight wobble in the center then it is ready to come out of the oven. This will help it keep its light color while staying firm and not not shrinking or deflating.

  • Save

Once out of the oven let it cool to remove the metal disk at the bottom. Enjoy while it is still warm.

  • Save

Spinach Bacon and Goat Cheese Quiche

Sean
A great brunch recipe with a delightfully flaky crust.
5 from 1 vote
Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Course Breakfast
Cuisine French
Servings 8 slices
Calories 537 kcal

Equipment

  • Large mixing bowls
  • Whisk
  • Frying pan
  • Spatula
  • Slotted spoon
  • Rolling Pin
  • 9 inch tart pan
  • Pie weights

Ingredients
  

  • 5 eggs
  • ½ pound bacon thick cut
  • cups mushrooms sliced
  • 3 cups raw spinach
  • 2 tbsp shallots chopped
  • 3 clove garlic chopped
  • 1 cup goat cheese
  • ½ cup heavy cream
  • 1 short crust pastry dough
  • 1 tsp salt

Instructions
 

  • Preheat the oven to 350°F or gas mark 4.
  • On a lightly floured surface roll the dough out thinly and place in the tart pan. Using a fork poke several holes in the dough all over. Cover with parchment paper and add the pie weights.
  • Bake the shell for 15 min, remove from the oven and let cool. The shell should still be light in color.
  • Chop the bacon into small pieces and cook until the bits are crispy. With a slotted spoon remove the bacon and place in another bowl, but leave the grease behind.
  • In the same pan add the shallots, garlic, and mushrooms. Sauté until the mushrooms have released their water and are cooked. Add the spinach until it is wilted and cooked. Remove from heat and use a slotted spoon to place into the bowl with the bacon.
  • Whisk the eggs in a large bowl, add the cream, salt, and goat cheese. Add the spinach and mushroom mix along with the bacon and mix until combined. Pour the egg mixture into the pastry shell.
  • Bake for 20 min until quiche is just set and remove from oven.
  • Let cool until the quiche can be moved from the metal disc if you are using a tart pan.

Nutrition

Serving: 1sliceCalories: 537kcalCarbohydrates: 22gProtein: 16gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 200mgSodium: 935mgPotassium: 276mgFiber: 1gSugar: 3gVitamin A: 2255IUVitamin C: 4mgCalcium: 90mgIron: 3mg
Nutrition Disclaimer*
Keyword Bacon, Butter, egg, Flour, Garlic, Goat Cheese, Heavy Cream, Mushroom, Pastry, Salt, Shallot, Spinach
Tried this recipe?Let us know how it was!
  • Save

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top