Whether it's cheese, spinach, bacon, or other delicious fillings, this perfect quiche is highly customizable with the best flaky crust. It's sure to be an instant hit with the whole crowd.
Heat oven to 350F, with rack on middle position. Lightly grease a 9-10 deep dish pie pan. Place a single layer prepared pie crust (store-bought or homemade) into the pan, pressing well into the bottom and sides of pan. Pinch edges together for a fluted design. For a crisper crust, pre-bake homemade pie crust by poking holes throughout with a fork and bake 7 minutes, with fluted edges loosely covered with pieces of foil. Let sit at room temp while you continue making filling.
In a large skillet over medium high heat, combine the olive oil and onion, cooking until browned and translucent. Add squeeze-dried spinach and cook until there's no more excess moisture. Add crumbled bacon and mushrooms. Season with a dash of kosher salt and pepper.
In a large bowl, combine the eggs, milk, cheese, 1/2 tsp kosher salt, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Whisk to combine well. Fold mixture together with the spinach mixture. Pour into prepared pie pan. Top with tomato slices - seed them to avoid juices pooling at the top.
Bake 40-45 minutes or until center is just slightly loose and edges are set - cover loosely with foil if edges of crust brown too quickly. Let cool 15 minutes, up to overnight. Best served slightly warm or at room temp.
Feel free to make it meatless by omitting the bacon.
It's not absolutely necessary to pre-bake pie crust, but we definitely recommend it otherwise the bottom may be a bit softer. Otherwise, feel free to use store-bought pie crust if you'd like.
Quiche can be made the night before, allowed to cool at room temp overnight, and served in the morning.
Note that this recipe is for a deep-dish pie. If you're using a regular size pie pan, you'll have enough leftover filling for about 10 crustless muffin size quiches.
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