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At the moment, this Spinach Bacon and Bleu Cheese Quiche is my new favorite all-in-one meal because it tastes remarkable, and it is quick to come together.
So, I was Googling bleu cheese quiche recipes with the intent of making tassie-sized versions. How this ended up becoming a full-sized quiche, I really do not know. All I can say is that there isn’t much on the internet for mini quiches, at least not much that I was set on trying. What I ended up with though was so entirely good, that I began playing around with variations. And I am here to report back. I love recipes with eggs. Bacon. Cheese…! Aren’t you lucky?
This marvelous little quiche makes for a very filling main dish dinner, but also a fantastic Brunch quiche or lunch quiche entrée. The Bleu cheese is subtle and not at all overwhelming, and the bacon…well, everything is better with bacon.
When you begin a sentence with ‘bacon blue cheese’ anything, you are bound to garner some foodie attention. I considered leaving the initial experiment exactly the way it was using just bacon and bleu. The spinach was a last minute decision, mostly because I needed something with a mild flavor to bulk up the custard. I grabbed for frozen spinach the first go-round, fresh the next. Both work exactly the same in the final method, so you choose when it’s time.
I cheated and used a store-bought pie crust which I rolled out to be able to fit the (9 inch) springform pan and give this masterpiece high sides. It is altogether rustic looking, full of flavor, and is quite the slice if I do say so myself. 4.25 inches high! Have to give credit here where credit is due.
The quiche that ended up in these photos was assembled by my Mom. Seriously – we have been all over this recipe at least six times in the past two months. It did not surprise me at all that she ended up whipping it up herself. And, at this stage, it is perfected.
I have been assembling this hearty quiche in the morning, baking it off just after lunch, and allowing it to come to room temperature before serving alongside a vibrant salad and these marvelous little Apple Cranberry & Cheddar muffins.
I use a 9-inch springform pan for this quiche, however a tart pan with a removable bottom works great, too. Quiche is elegant, delectable, and essentially breakfast served up in a pie crust! HELLO!!!
So getting back to my internet search. There are a ton of great spinach quiche recipes on the web. I also found recipes for spinach bacon cheese quiche where the cheese could be anything from cheddar to feta. Problem is, they’ve been done already. What I was not finding a whole bunch of was blue cheese quiche.
Maybe because bleu cheese is either a firm ‘yes’ or a firm ‘no’ for most people. But if bacon could make it better, a bacon and blue cheese quiche could be promising. Experimentation commenced on a bacon blue cheese quiche, and before too long, it was evident I needed another ingredient to compliment the two I was using. Something that could bulk up the custard and allow the quiche height and substance.
The egg mixture in this method is very light and airy. The addition of spinach was possible because I knew the egg mixture could literally ‘suspend’ the leaves. I had been looking for mini quiche methods initially to make for a potluck Brunch table, but after baking this gem up, there is no way I will be taking anything but this…and these delicious Apple Cranberry & Cheddar Muffins. LOVE! This duo is a fantastic combination of flavors. Paired with a vibrant salad, Spinach Bacon and Bleu Cheese Quiche really need be the only ‘main’ on that Brunch table.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Additional breakfast recipes and Brunch inspiration comes by way of these creative recipes for
- Best Southern Ham Gravy with Cheesy Biscuits and Eggs
- Fresh Asparagus Herb and Ham Frittata
- Berry Good Cornmeal Streusel Muffins
- 3 Ingredient Buttermilk Biscuits
- Huguenot Church Blueberry Brunch Cake
- Apple Yogurt Parfaits
- A Hale and Hearty Waffle Recipe, Perfected
- Creamy Polenta with Eggs & Mediterranean Greens
Pair this quiche with
Spinach Quiche Recipe with Bacon and Bleu Cheese
Equipment
- 9 inch springform pan or 9 inch tart pan
Ingredients
- 1 pastry crust
- 4 slices bacon, cooked and crumbled, about 1/3 cup
- ⅓ cup bleu cheese , mild, crumbled
- 6 ounces spinach, frozen chopped, thawed and squeezed of all moisture
- 6 large eggs
- ½ teaspoon salt
- 1 teaspoon pepper
- ⅛ teaspoon nutmeg, freshly grated
- 2 teaspoons Worcestershire sauce
- 3 cups heavy cream
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with foil and place springform pan atop foil.
- Roll out pastry dough to line bottom and sides of a 9 inch springform pan or 9 inch tart pan. Fit pastry making sure to work dough up the sides quite high.
- Layer bacon, bleu cheese and spinach in bottom of pastry.
- Mix remaining ingredients in a large bowl. Mix well. Pour over the spinach mixture.
- Bake for 40 minutes. Quiche will be done when it jiggles like a pudding when gently shaken.
- Enjoy this quiche hot or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfection! I followed the recipe just as written ( with frozen spinach). Perfect balance of flavors! It cooked up firmly- I blind baked the crust. I’m now making another one due to rave reviews!
Serena, it’s funny you should be commenting on this quiche recipe. I gave an interview just last week with a well-known food publication (to be revealed soon!) and I was asked what I perceived as the best recipe(s) on my website. I replied, citing several, THIS RECIPE among them. I need to reshoot the entire post and offer better photos, but the recipe is vetted and sound and DOWNRIGHT DELICIOUS! Time to make a quiche! Happy New Year, Serena! x – Jenny
Love this! Such a wonderful quiche for breakfast. Thanks so much for sharing this delicious quiche. I am happy to feature you today at Love Your Creativity. Happy Easter.
Miss Linda, Happy Easter! How happy I am to be reading this from you, and thank you so much! As a baby blogger, I am more appreciative than you could ever know – again, thank you! x – Jenny
Mmmmh, yummy!
Irene, thank you and IT IS! I know, kind of an unconventional combination of ingredients, but then ‘we foodies’ know those are the BEST tasting finished products!