Bacon, spinach, tomatoes & white cheddar baked into a flakey crust for a delicious BLT Quiche you’ll want to eat it every meal of the day!
I’m crazy about quiche! It’s so delicious and there are so many different things you can put in it. It’s one of those dishes I bake when we have a little of this and a little of that in the fridge. I love baking quiches on the weekend for breakfast or brunch and then eating any leftovers for lunch or dinner throughout the week with a big green salad by its side. Love love love!
A variety of veggies, a meat (if wanted) and some cheese combined with eggs and cream are baked in a buttery flakey pie crust for a savory dish that everyone always enjoys!
I was craving a quiche the other day so I looked in the fridge to see what we had on hand. We had plenty of eggs and bacon so I searched for any veggies that might go great with bacon. Some spinach and cherry tomatoes we had leftover from a salad we had over the weekend along with a chunk of sharp white cheddar cheese were all brought to the counter to be combined into one of the most amazing quiches I’ve ever had!
As I was eating it, it so reminded me of a good BLT sandwich with egg and cheese, of course! And so was born the BLT quiche! Oh my yum!
The crust is fail-proof and quick to make. It bakes into a perfectly flakey crust.
Once the crust is prepped, you just layer the fillings in it and pour a simple egg and cream mixture over it before baking for about 45 minutes until set and the crust is golden.
It bakes into this rich, creamy, savory quiche that you won’t be able to put your fork down once you’ve taken your first bite. It’s incredible!
Whether it’s breakfast, brunch, lunch or dinner, this quiche is sure to be devoured and requested over and over again!
Enjoy!
BLT Quiche
- Prep Time: 45 mins
- Cook Time: 45 mins
- Total Time: 1 hour 30 mins
- Yield: 8
- Category: Breakfast
Description
Bacon, spinach, tomatoes & white cheddar baked into a flakey crust for a delicious BLT Quiche you’ll want to eat it every meal of the day!
Ingredients
Crust:
- 1–1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 8 tablespoons cold butter, sliced
- 5 tablespoons ice cold water
Filling:
- 2 cups fresh spinach
- 1 pound bacon, cooked & crumbled
- 1 cup quartered cherry tomatoes
- 1–1/2 cups shredded sharp white cheddar
- 8 large eggs
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the butter with a pastry blender or two knives moving in opposite directions, until a crumbly mixture forms. Drizzle in the ice cold water and stir until dough just comes together. Using your hands, form the dough into a smooth flat disk. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes.
- Meanwhile, prep the filling. Cook and crumble the bacon. Quarter the cherry tomatoes. Shred the cheese. Set those ingredients aside.
- In a large bowl, whisk together the eggs, cream, salt and pepper until well combined and smooth.
- Preheat the oven to 375°F. Generously butter a 9-inch pie pan.
- Once the dough has been refrigerated for at least 30 minutes, remove and roll out to a large circle that’s larger than the 9-inch pie pan and about 1/4-inch thick or thinner. Transfer the dough to the pie pan then trim and flute the edges.
- Layer the spinach, all but 1/4 cup of the crumbled bacon, tomatoes and cheese in the crust. Pour the egg mixture evenly over the ingredients in the crust. Sprinkle with the reserved 1/4 cup crumbled bacon. Set the quiche on a rimmed baking sheet and place in the preheated oven. Bake for about 45 minutes or until quiche is set and crust is golden brown. Let set for at least 5 minutes before slicing and serving.
Yum! Looking forward to trying this recipe this weekend. Thanks, Maegan!
Yay! I have a new recipe plug-in so the recipe should print in full this time. 😉 Enjoy, sweet friend! xoxo
I am ALL about a good quiche and this is most definitely that! I mean, bacon with eggs? Get in my belly right now! Totally pinning this bad boy!
Thanks Taylor! 🙂
Wow! This looks so yummm it made me hungry!! Awesome!
★★★★★
What a beautiful pie crust!! I love a good BLT sandwich but in a quiche, that’s even better!
★★★★★
OH my goodness Maegan this is my dream quiche! Totally love it. I’ve been on a bacon kick lately so this is definitely going down in our house soon!
You have some amazing skills, because no way my quiche would come out looking like yours!!
This looks absolutely perfect! I love the blt idea.. so yummy!
I love a good quiche! Especially if it has bacon and sharp cheddar!
Girl! You have awesome pie crust crimping skills! I fail miserably at this! I’ve had a quiche on my mind for a few weeks, and this one looks like the one to make!
Ooh, this looks delicious. I love your photos on this one, Maegan! <3
This looks so good. Quiches are so versatile which make them simple yet elegant for anytime. I’ve made them with no crust by letting the egg mixture be the base of the crust. If Inhappen to have a pie shell on hand then that works too. Kale would be a great substitute for the green leafy part of this dish. Sharing:)
I made this and it was delicious. However, the top browned before the insides were finished, so I covered it with foil and left it in for 10 more minutes. Also, the bottom crust never cooked thoroughly. Any suggestions?
Hi Emily! It sounds like the bottom crust might have been too thick. It should be about 1/4-inch in thickness or thinner. Oven temperatures and oven placements vary so covering the quiche with foil and continuing to bake it until it was set was a great idea. Thanks for the feedback. Hope this helps!
Idk why all these people comment before they’ve made it. I followed directions exactly and my 9 in pie pan overflowed, the crust is raw, inside runny. Thank God I tested recipe before I made it for Christmas Eve because this just didn’t work for me at all. My crust wasn’t too thick at all I made it 1/4 and completely raw! Frustrating when took quite a while to prep, cook!!
Hi HMS! Oh goodness, it sounds like something went wrong as you were making the filling as I bake this quiche recipe often and have never had the issues you are describing. Did you use fresh spinach and fresh tomatoes? Not frozen or canned. How high did the filling come up in the crust before you baked it?
I made this as written and had the same issues as others, all the custard did not fit and a lot seeped out of the crust as it baked. I used a 9-inch deep dish crust that I parbaked. i measured the spinach by weight and that was definitely too much and by the pictures it looks like it should be coarsely chopped. Instead of layering the ingredients they should be slightly mixed together in order to look like the picture. Too much spinach on the bottom and the custard didn’t get all the way down to moistened the bottom crust so it partially stuck to the pan. Good news! the flavor was great. I will make a few adjustments and try again.
★★★★