Martha Stewart’s Bacon Spinach Quiche is the kind of elegant brunch recipe that never goes out of style. Featuring a buttery homemade crust, a rich egg custard, smoky bacon, fresh spinach, and nutty Swiss cheese, this classic quiche is equally at home on a holiday breakfast table or a casual weekend brunch spread. With its creamy filling and flaky crust, every slice feels special while remaining surprisingly simple to make.
Why Everyone Will Love This Recipe
This spinach bacon quiche is a timeless favorite.
- Perfect for brunch, lunch, or dinner
- Rich and creamy custard filling
- Loaded with bacon, spinach, and Swiss cheese
- Can be made ahead
- Elegant enough for entertaining
Serve it warm or at room temperature for a dish that's always a crowd-pleaser.
What Makes This Quiche Special?
A great quiche starts with a flaky crust and a silky custard. Martha Stewart’s version combines eggs, cream, and whole milk for a luxuriously smooth filling, while bacon and Swiss cheese provide savory depth. The spinach adds freshness and color, balancing the richness of the custard beautifully.
Cooking Tips
- Freeze the crust before baking to prevent shrinking.
- Blind bake the crust for a crisp bottom.
- Don't overfill the pie shell with custard.
- Allow the quiche to cool before slicing for cleaner pieces.
- Use freshly grated Swiss cheese for the best flavor.
Frequently Asked Questions
Can I use a store-bought pie crust?
Yes. A prepared pie crust is a convenient shortcut.
Can I substitute another cheese?
Absolutely. Gruyère, cheddar, or fontina work wonderfully.
Can I make quiche ahead of time?
Yes. Quiche can be baked a day ahead and refrigerated.
Why is my quiche watery?
Too much moisture from vegetables or underbaking can cause a watery filling.
Can I serve quiche cold?
Yes. It's delicious warm, room temperature, or chilled.
What pairs well with bacon spinach quiche?
Fresh fruit, mixed greens, roasted potatoes, and mimosas are all classic choices.
How to Store
Store leftover quiche covered in the refrigerator for up to 4 days. Reheat slices in a 325°F oven for about 10 minutes or enjoy cold.
How to Freeze
Allow the baked quiche to cool completely. Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Ingredients
For the Crust
- 1 cup unbleached all-purpose flour
- 1/2 tsp kosher salt
- 4 tbsps cold unsalted butter, cut into pieces
- 1 large egg yolk
- 2 tbsps ice water
For the Filling
- 3 large eggs
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 + 1/2 tsps kosher salt
- 1/2 tsp freshly ground black pepper
- 4 slices cooked bacon, crumbled
- 1/2 cup shredded Swiss cheese (about 2 ounces)
- 2 + 1/2 cups baby spinach
How to Make Martha Stewart's Spinach and Bacon Quiche
- In a food processor, pulse the flour and salt until combined.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Whisk together the egg yolk and ice water. Add to the flour mixture and pulse until moist crumbs form.
- Turn the dough onto plastic wrap, shape into a disk, and refrigerate for at least 30 minutes.
- Roll the dough into an 11-inch circle on a lightly floured surface.
- Transfer to a 9-inch pie plate.
- Trim and crimp the edges as desired.
- Wrap and freeze for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 25 minutes.
- Remove the parchment and weights and bake for another 8–10 minutes, until golden.
- Allow to cool slightly.
- Reduce the oven temperature to 375°F (190°C).
- Whisk the eggs until smooth.
- Whisk in the cream, milk, salt, and pepper.
- Stir in half of the bacon and half of the Swiss cheese.
- Pour the custard mixture into the prepared crust, stopping just below the rim.
- Gently press the spinach into the custard, leaving some leaves visible on top.
- Sprinkle with the remaining bacon and cheese.
- Bake at 375°F for 10 minutes.
- Reduce the oven temperature to 325°F (165°C) and continue baking for about 55 minutes, or until the center is set and lightly golden.
- Allow the quiche to cool for about 1 hour before slicing.
- Serve warm or at room temperature.
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