Name: Classic French-Style Quiche with Cheese, Bacon, Ham, Spinach, and Caramelized Onion Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1 pie crust (store-bought or homemade); 6 large eggs; 1 cup heavy cream; 1 cup whole milk; 1 cup shredded cheese (Gruyère, cheddar, or a blend); 6 strips cooked bacon, crumbled (optional); ½ cup diced ham (optional); ½ cup sautéed spinach (squeeze out extra moisture); ½ cup caramelized onion; Salt and black pepper, to taste; Pinch of nutmeg

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Introduction

This classic French-style quiche is a versatile and comforting dish perfect for any meal. With a flaky crust and a rich, creamy filling loaded with cheese and your choice of savory add-ins, it’s sure to become a family favorite.

A close-up of a single slice of quiche with three visible layers: a light golden brown, flaky crust at the bottom and sides; a thick, creamy pale yellow egg and cheese filling in the middle speckled with small bits of green herbs and white chunks of cheese; and a browned top layer dotted with crispy, dark red-brown bacon pieces and sprinkled with finely chopped green herbs, all resting on a clean white plate with scattered herb pieces around it, placed on a white marbled surface with another quiche slightly blurred in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust (store-bought or homemade)
6 large eggs
1 cup heavy cream
1 cup whole milk
1 cup shredded cheese (Gruyère, cheddar, or a blend)
6 strips cooked bacon, crumbled (optional)
½ cup diced ham (optional)
½ cup sautéed spinach (squeeze out extra moisture)
½ cup caramelized onion
Salt and black pepper, to taste
Pinch of nutmeg

Instructions

Step 1: Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch quiche or pie dish. Trim and press the edges, then prick the base with a fork to prevent bubbling.
Step 2: Blind bake the crust by placing it in the oven for 8 minutes. Remove and set aside to keep the crust crisp and avoid sogginess.
Step 3: In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until well combined.
Step 4: Stir in the shredded cheese along with any optional fillings such as bacon, ham, sautéed spinach, or caramelized onions.
Step 5: Pour the custard mixture into the pre-baked crust. Place the quiche on a baking sheet and bake for 40 to 45 minutes, or until the center is just set and the top is lightly golden.
Step 6: Allow the quiche to cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.

Tips & Variations

Use a mix of cheeses like Gruyère and cheddar for a more complex flavor.
Make sure to squeeze out excess moisture from sautéed spinach to prevent a soggy filling.
For a vegetarian option, skip the bacon and ham and add more vegetables like mushrooms or bell peppers.
Blind bake the crust with pie weights or dried beans to maintain its shape.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a 350°F (175°C) oven for 10–15 minutes or until warmed through. You can also enjoy it cold or at room temperature.

How to Serve

A close-up view of a slice of quiche shows three layers: a golden-brown, flaky crust with crimped edges at the bottom; a thick, creamy middle layer of pale yellow egg and cheese mixed with small green herbs; and the top layer with browned, slightly crispy pieces of bacon and scattered green herbs, lightly speckled with black pepper. The slice sits on a clean white plate with some green herb bits around it, and a whole quiche in the background on a wooden board. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can use a homemade or store-bought pie crust, shortcrust pastry, or even puff pastry depending on your preference for texture.

Can I prepare the quiche ahead of time?

Absolutely. You can prepare the filling and crust separately and assemble just before baking, or bake the quiche in advance and reheat it when ready to serve.