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!
The Best Quiche I’ve Ever Made
The magic of spinach, cherry tomatoes and sharp white cheddar cheese combined into one of the most amazing quiches I’ve ever made! This BLT quiche is savory, flavorful and makes a beautiful and impressive brunch to serve your guests.
A Little of This, A Little of That
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!
Just Like a Good BLT Sandwich!
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. 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!
What’s a BLT?
BLT stands for Bacon, Lettuce and Tomato. The sweetness of tomato paired with the saltiness of the bacon and the earthiness of green lettuce–it’s just about the best flavor combination there is! And all that yumminess doesn’t have to be kept in a sandwich. Here are some of my other favorite BLT recipes:
- BLT Chopped Salad: With crumbled bacon, tangy blue cheese, and grilled corn, this BLT Chopped Salad makes a light but satisfying summer meal. Homemade ranch and croutons add flavor and texture you’ll love in every bite!
- BLT Dip: Salty bacon, crisp lettuce and sweet tomato make this creamy BLT Dip hard to resist! Big on flavor and texture, it’s a party dip your guests will love!
- Build-Your-Own BLT Board: The classic BLT sandwich is taken to the next level of deliciousness with this Build-Your-Own BLT Board covered in a variety of fresh fillings and simple spreads for everyone to build their ultimate BLT sandwich!
BLT Quiche Ingredients and Supplies
(see recipe cards at the bottom of this post for measurements and details)
Ingredients:
- All-purpose flour
- Kosher salt and black pepper
- Cold butter
- Ice cold water
- Fresh spinach
- Bacon, cooked & crumbled
- Cherry tomatoes, quartered
- Shredded sharp white cheddar
- Large eggs
- Heavy cream
Supplies:
The Complete Guide to Pie Crust
Take the mystery out of making pies once and for all with The Complete Guide to Pie Crust! I’ll take you step-by-step from making the dough to baking picture-perfect pies. Learn how to make homemade crust for quiche, savory pies, and dessert pies they’ll love!
How to Make BLT Quiche
- 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. If the quiche starts to brown on top before it’s cooked all the way through in the middle, tint it with foil and let it continue baking until it’s set.
- Remove the quiche from the oven and let set for at least 5 minutes before slicing and serving.
Storage and Reheating
Allow the quiche cool completely and then wrap it tightly in plastic wrap and place in the refrigerator for up to 3 days.
To reheat, preheat the oven to 325°F. Remove the quiche from the refrigerator and remove the plastic wrap. Tent the quiche loosely with foil and place in the oven for about 20 minutes or until heated through. The foil will keep the quiche from drying out while also helping to maintain the crispness of the crust.
Whether it’s breakfast, brunch, lunch or dinner, this quiche is sure to be devoured and requested over and over again! If you make this BLT Quiche, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
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 and 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 and 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. If the quiche is brown on top, but not cooked all the way through in the middle, tint with foil and let continue baking until set.
- Remove the quiche from the oven and let set for at least 5 minutes before slicing and serving.
Would you par bake the crust before adding ingredients? I find my quiche turns out much better.
Hi Kathy! You could certainly par bake the crust, if you have the time. I include instructions for par baking a pie crust in this blog post: The Complete Guide to Pie Crust. Just be sure to cool the crust completely before filling it. I hope this helps and that you enjoy!
In what world does all this fit into a 9-inch pie shell?
Hi Wayne! It all fits perfectly and bakes up beautifully! Did you have trouble getting it all to fit in your pie crust when you were making it?
Can you make ahead and reheat before serving? If so, what temp and how long to reheat?
Hi Stephanie! Absolutely, just let the quiche cool completely and then wrap it tightly in plastic wrap and place in the refrigerator for up to 3 days. When you’re ready to heat it through again, preheat the oven to 325°F. Remove the quiche from the refrigerator and remove the plastic wrap. Tent the quiche loosely with foil and place in the oven for about 20 minutes or until heated through. The foil will keep the quiche from drying out while also helping to maintain the crispness of the crust. I hope this helps and that you enjoy!
Have you made ahead and frozen? What do you recommend?
Hi Beth! You can definitely make this BLT Quiche ahead and freeze it for later enjoyment. I would recommend baking the quiche, letting it cool completely and then slicing it into individual slices. Wrap each slice of quiche in plastic wrap and then place in a freezer-safe container or plastic bag to freeze for up to 2 months. When you’re ready to enjoy, let each slice defrost in the refrigerator overnight before reheating in the oven, air fryer or toaster oven until heated through. You could also bake and freeze the whole quiche. Just let it cool completely and wrap it tightly in plastic wrap and then foil before freezing for up to 2 months. When you’re ready to enjoy it, let it defrost in the refrigerator overnight and then reheat in a 350°F oven, covered loosely with foil, until heated through. I hope this helps and that you enjoy!
Can you substitute 1/2 &1/2 for heavy cream in quiche?And what can I substitute for spinach?
Hi, Lucille! You can just leave the spinach out altogether! It will still work great. And yes, you can use half and half. I’ve actually used skim milk to make it and it bakes up great, just not as creamy and rich, and a little lighter in texture! I would recommend half and half or whole milk, though for best results. I hope this helps! Enjoy!
This BLT quiche is amazing!!! My family went back for seconds! Thank you, Meagan, for another amazing recipe!!!
Hi, Patti! I’m so glad y’all enjoyed it so much!
I made this for some friends who just had a baby and they loved it! I used a glass pie plate and it was jiggly after 45 min, so I added time but covered it with foil and reduced the temp to 350°F; about 10 min and it was perfect. I can’t wait to make it for my family.
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.
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 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!
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:)