Deep Dish Quiche Recipe

Ingredients

• 2store-bought pie dough rounds
• 6–8 slices (approximately 283 g)thick-cut bacon
• 454 gsweet onion, peeled and coarsely chopped
• 227 gfrozen chopped spinach
• 6 large, at room temperatureeggs
• 120 ml, at room temperaturewhole milk
• 420 ml, at room temperaturedouble cream
• ¼ tspkosher salt
• ½ tspground white pepper
• ¼ tspnutmeg
• 113 g, gratedGruyère cheese

Instructions

1. 1

   Roll the pastry

   Stack the two pastry rounds and roll them together until large enough to cover the base and sides of a 23 cm springform pan. Fit the pastry into the pan so it reaches the top of the sides without hanging over, then prick the base and sides with a fork about 15 times.

2. 2

   Chill the shell

   Refrigerate the pastry-lined pan for 20 minutes to 1 hour.

3. 3

   Prepare to blind bake

   Once chilled, line the pastry shell with a large sheet of parchment and fill the base with pie weights or dried beans. Loosely shield the upper edge of the pastry with foil.

4. 4

   Blind bake pastry

   Bake at 190°C for 15 minutes. Remove the pan from the oven; when the shell is cool enough to handle, lift out the parchment and weights. Leave the shell to cool completely while you prepare the filling.

5. 5

   Bake the bacon

   Line a large baking sheet with foil and arrange the bacon on it. Bake at 190°C for 15–18 minutes, turn the slices, then bake for a further 4–6 minutes until crisp. Transfer the bacon to a paper-towel-lined plate and reserve the fat. Once cool, crumble the bacon into pieces about 2.5 cm across.

6. 6

   Cook the onions

   Put 30 ml of the reserved bacon fat in a large saucepan and warm over medium-low heat. Add the onions and cook, stirring occasionally, for 15–20 minutes until translucent and lightly golden. Transfer them to a heatproof bowl to cool.

7. 7

   Cook the spinach

   Add the frozen spinach to the same pan and cook, stirring occasionally, until softened and most of its moisture has evaporated.

8. 8

   Drain the spinach

   Transfer the spinach to a fine-mesh strainer and press out any remaining liquid. Add it to the bowl with the onions and leave to cool.

9. 9

   Prepare the oven

   Lower the oven temperature to 165°C. Line a rimmed baking sheet with parchment and set the springform pan on it.

10. 10

    Whisk the custard

    Whisk the eggs in a large bowl. Add the milk, double cream, salt, white pepper and nutmeg, then whisk thoroughly.

11. 11

    Mix in the filling

    Stir half the onion and spinach mixture, half the crumbled bacon and half the grated Gruyère into the egg mixture.

12. 12

    Layer the quiche

    Temporarily remove the foil from the pastry edge and set it aside. Sprinkle the remaining cheese over the base, then add the remaining bacon and onion-spinach mixture. Ladle in the egg mixture and put the foil back around the top edge to protect the pastry from over-browning.

13. 13

    Bake the quiche

    Set the baking sheet and springform pan in the oven. Bake for 1½–2 hours, until a knife or cake tester inserted in the centre comes out clean.

14. 14

    Cool before serving

    The quiche will still feel soft when it comes out of the oven, but it will continue cooking as it cools. Leave it to stand for at least 15 minutes before removing the springform ring and serving.

What is deep-dish quiche?

Quiche is a savoury egg custard baked in pastry, with roots in the Lorraine region of France and a long tradition in American brunch cooking. This version takes the familiar combination of bacon, onions and cheese and bakes it in a tall springform pan.

A pre-made pastry shell keeps the preparation practical, while cooking the onions and spinach first helps the filling stay flavourful rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 12g protein, 19g carbs, 33g fat.

The pastry and cream provide much of the carbohydrates and fat, with bacon and Gruyère adding further fat and some protein. Eggs, bacon, cheese and milk also contribute protein; serve a slice with a generous fresh salad or vegetables to balance the plate.

Build a sturdy pastry shell

Chill the pastry: Resting the lined pan in the fridge helps the dough hold its shape during blind baking. Pricking it and weighing it down also helps limit bubbles in the base.

Shield the edge: Foil protects the pastry rim during both stages of baking. Keep it in place for the long bake so the crust does not become too dark.

Cook the filling ingredients first

Sweet onions: Cook them slowly over medium-low heat until translucent and lightly golden. This gives them time to soften before they go into the custard.

Spinach: Let excess moisture evaporate in the pan, then press out what remains in a strainer. Removing that liquid is important for a set, sliceable filling.

Look for a set centre

The quiche needs a long bake at 165°C because of its depth. Begin checking towards the end of the stated 1½–2-hour range, using a knife or cake tester in the centre.

It can still be soft when removed from the oven. The resting time lets the residual heat finish the centre and makes the quiche easier to portion.

Layer for an even filling

Mixing half the bacon, vegetables and cheese into the custard spreads their flavour through the quiche. The remaining ingredients are layered in the shell before the custard is added.

Pour the custard carefully so the filling stays evenly distributed and does not spill over the pastry.

Serve it with something fresh

A crisp green salad with a sharp vinaigrette balances the rich cream, bacon and Gruyère. Add fresh fruit or roasted vegetables if you are serving the quiche as part of a larger brunch.

Serve it warm after resting, or let it come to room temperature for a buffet-style meal.

Recipe notes & tips

• Bring the eggs, milk and cream to room temperature as listed so they are easier to combine into a smooth custard.
• Use the foil around the pastry edge as a shield throughout the long bake.
• Press the spinach firmly in the strainer to remove as much liquid as possible.
• Reserve only the 30 ml of bacon fat needed for cooking the onions.
• Let the quiche rest for at least 15 minutes before releasing the springform ring.
• Check the centre with a knife or cake tester rather than judging doneness by the browned top.

Variations

• Milder cheese: Replace Gruyère with an equal amount of another grated cheese with a good melting texture.
• Fresh spinach: Cook it in the pan until wilted, then drain and press out excess moisture.
• Herb finish: Add chopped fresh chives to the filling for a gentle onion-like note.
• Vegetarian version: Leave out the bacon and cook the onions in a little oil or butter instead.
• Peppery greens: Swap the spinach for cooked, well-drained kale.

Common mistakes to avoid

• Skipping the chill: Warm pastry can slump; refrigerate the lined pan for at least 20 minutes.
• Leaving spinach wet: Excess liquid can loosen the custard; cook it down and press it through a strainer.
• Overcooking the onions: High heat can brown them too quickly; keep the pan at medium-low and stir occasionally.
• Filling without a tray: A deep quiche can be awkward to handle; set the springform pan on the lined baking sheet before filling.
• Removing it too soon: The centre needs time to settle; rest the quiche for at least 15 minutes before slicing.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in a 160°C oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions