Is milk better than heavy cream in quiche?

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better .

Should spinach be cooked before adding to quiche?

If you choose to use fresh spinach, you'll need to start with about 1 1/2 pounds. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients . Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing!

What is the formula for quiche?

Quiche Ratio: 1 large egg to 1/2 cup of dairy You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Do you have to bake crust before quiche?

You need a par-baked or fully baked crust if you're making quiche , no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

What is a substitute for heavy cream in a quiche recipe?

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream .

What is the ratio for egg and milk when making quiche?

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!

Is it better to use milk or heavy cream?

Heavy cream provides more fat, richness, and thickness. Milk is lower in fat and calories . Use heavy cream when you specifically need those properties whipped cream, frosting. Milk works for some cooking/baking uses.

What does milk do in a quiche?

Bake for 45-50 minutes until the quiche is cooked through and just slightly wobbly in the very center. Is milk better than heavy cream in quiche? Whole milk creates a nice texture to your quiche, but doing a combination of heavy cream and milk increases the fat content and creates a slightly richer texture.

Can I use 2% milk instead of heavy cream for quiche?

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich . Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

Is heavy cream better than milk in baking?

Whole milk is a good choice for general cooking and baking, as it adds richness and flavor without being too heavy. Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream .

Easy Bacon, Cheese and Spinach Quiche Recipe (2024)

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This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep. Made with simple ingredients, it’s a delicious quiche recipe perfect for afternoon tea, brunch, or a light dinner!

Easy Bacon, Cheese and Spinach Quiche Recipe (1)

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This quiche recipe is definitely company or Sunday brunch worthy with family and friends. And perfect to serve with afternoon tea.

It’s delicious when served with lightly dressed greens.

In our house, it even shows up on our holiday buffet.

If you want to make it ahead, check out our Easy Make Ahead Quiche recipe or a crustless, low carb quiche recipe is healthy and delicious.

History of Quiche

Long considered a French classic, “Quiche Lorraine,” the original dish, actually originated in the medieval kingdom of Lothringen, Germany.

When the borders changed during the Franco-Prussian Wars, the region was renamed, Alsace Lorraine.

The word ‘quiche’is from the German‘Kuchen’, meaning cake. That original recipe was simply an egg and cream custard flavored with smoked bacon, much like this dish.

A quick substitute: Try thinly sliced leek instead of scallions, about 1 small leek, white part only.

RELATED: 31Daily Frittata recipes→

Bacon Cheese and Spinach Quiche Recipe Ingredients

The exact ingredient measurements are in the recipe card at the bottom of this post.

Refrigerated store-bought pie crust
Dairy: Milk, five large eggs, shredded cheese of choice, and shredded Parmesan Cheese.
Vegetables: Fresh baby spinach leaves, tough stems removed if necessary and 2 to 3 scallions or green onions, thinly sliced.
Additional Ingredients: You will need salt, freshly ground black pepper, and 4 slices of cooked and crumbled bacon.

How to Make the Quiche

Begin by preheating the oven to 425°F. Line a 9-inch pie plate with a store-bought pie crust and crimp the edges.

Then, in a medium bowl, whisk together the milk, eggs, salt, and pepper. Set aside.

To assemble the quiche before baking, layer cooked bacon, cheeses, spinach, and scallions in the bottom of the crust-lined pie plate.

Pour the egg mixture over the top.

Bake for 15 minutes at 425 degrees. Then reduce the oven temperature to 325 degrees and continue baking for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.

Easy Bacon, Cheese and Spinach Quiche Recipe

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Easy Bacon, Cheese and Spinach Quiche

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep.

Ingredients

Refrigerated store-bought pie crust (*see notes)
1 cup milk
5 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, cooked and crumbled
1 cup shredded cheese (cheddar, swiss, asiago, etc.)
1/4 cup grated Parmesan cheese
1 cup fresh baby spinach leaves, chopped (see notes for frozen spinach)
2-3 scallions, with green parts, sliced thinly

Instructions

Preheat oven to 425°F. Line a 9-inch pie plate with store bought pie crust and crimp the edges.
In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.
Layer cooked bacon, cheeses, spinach and scallions in the crust-lined pie plate. Pour the egg mixture over the top. Bake 15 minutes in the oven at 425 degrees. Reduce the oven temperature to 325 degrees and continue to bake for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.

Notes

Spinach:

If substituting frozen spinach, be sure to thaw first and then ring out as much moisture as possible. Too much moisture will lengthen the baking time. Also, if using frozen spinach, whisk it into the egg mixture so that it doesn't clump together.

Pie Crust:

We had a recent comment from a reader suggesting a deep-dish pie crust worked best for her. I have made this quiche many times using a Marie Calendar's frozen pie crust and it worked well too.

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