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Deep-Dish Spinach, Leek and Bacon Quiche
4.5 from 72 votes

Deep-Dish Spinach, Leek and Bacon Quiche

The Deep-Dish Spinach, Leek and Bacon Quiche features a rich cream cheese pastry shell and a custard filling loaded with diced bacon, sautéed leeks, fresh spinach, shredded Havarti cheese, and a seasoning of white pepper and nutmeg. This quiche combines savory smoky bacon with tender vegetables and a smooth dairy-infused custard, all baked in a flaky, buttery crust.

Prep Time
25 mins
Cook Time
1 hr 30 mins
Additional Time
2 hrs 30 mins
Total Time
4 hrs 25 mins
Servings: 8 -10 slices
Calories: 985 kcal
Course: Breakfast
Cuisine: French

Ingredients

For the Cream Cheese Pastry Shell:
  • 10 ounces butter very cold and cut into chunks, unsalted
  • 10 ounces cream cheese , very cold and cut into chunks
  • ⅛ teaspoon kosher salt
  • 12 ounces all-purpose flour
  • 4 pounds beans these are not to be eaten and can be reused for another time, uncooked, for baking
For the Quiche Filling:
  • 1 pound Bacon , cut into large dice
  • 1 cup leek white parts and light green only (about 1 small leek
  • 6 cups spinach leaves
  • 8 ounces havarti cheese , shredded
  • 6 large egg
  • 2 cups yogurt fat-free, low fat or whole, plain, Greek
  • 1 cup milk whole
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground nutmeg

Instructions

For the Cream Cheese Pastry Shell:
    Cup of Yum
  1. Add the butter and cream cheese to the bowl of a stand mixer and mix with a paddle attachment until combined. Add the flour to the bowl, sprinkle with the kosher salt and combine on low speed until just combined and the flour is in pieces the size of peas.
  2. Dump onto a clean surface sprinkled with flour and mold into a disc. Cover with plastic wrap and chill for at least 30 minutes.
  3. Transfer the dough to a lightly floured surface and roll out into a 15-inch circle, moving the dough in a circular fashion each time you make a pass or two with the rolling pin so it doesn't stick. Add more flour under the dough as needed.
  4. Carefully roll the dough around the rolling pin and transfer to a 9-inch pan with a removable bottom. Gently press into the pan and leave at least a ½ inch or more overhang. Prick the bottom of the dough with a fork. Freeze in the pan for 2 hours or overnight.
For Assembling the Quiche:
  1. Preheat the oven to 375 degrees F and place a baking sheet on the bottom rack of your oven to catch any drippings that may occur.
  2. In a large skillet, cook the bacon over medium heat stirring occasionally until the bacon is lightly browned. With a slotted spoon, transfer the bacon to a plate covered with a paper towel for the bacon to drain and cool.
  3. Remove all but 2 tablespoons of the bacon drippings and cook the sliced leeks until tender, about 5-7 minutes. Add the spinach in batches and cook until it has wilted and cooked down. Remove from the heat and cool.
  4. Pull the frozen pie crust from the freezer and line it with parchment paper and fill the entire pan with the uncooked beans to the very top of the pan. Bake for 20 minutes or until the crust is lightly golden brown.
  5. Remove the beans and parchment paper and then layer the partly cooked pie crust with the cheese, bacon and the spinach and leek mixture, reserving 1 tablespoon or so of each ingredient.
  6. Add the eggs, milk, yogurt, white pepper and ground nutmeg to a blender and blend until frothy. Pour the custard over the layered ingredients in the pan. Sprinkle with the reserved ingredients.
  7. Reduce the oven temperature to 325 degrees F and bake for 1 ½ hours or until the top is lightly browned and custard is just set in the middle (165 degrees F). If the top is getting too browned and inside isn't yet cooked, tent with aluminum foil and cook in additional 10 minute increments.
  8. Cool in the pan for 10 minutes then use a serrated knife to cut the crust flush with the top of the pan. Cool for another 30 minutes in the pan then carefully remove the pan ring. Cut into wedges and serve or refrigerate for up to 2 days.

Notes

  • To reheat, wrap quiche in foil and bake at 350°F for 10-15 minutes until warmed through.
  • Freeze the pastry shell before blind baking to help keep it from shrinking.
  • Sauté the bacon and leeks thoroughly to develop flavor before adding to custard.
  • Use plain Greek yogurt or any yogurt of your choice to adjust creaminess and tang.

Nutrition Information

Serving 1g Calories 985kcal (49%) Carbohydrates 41g (14%) Protein 33g (66%) Fat 77g (118%) Saturated Fat 40g (200%) Cholesterol 341mg (114%) Sodium 856mg (36%) Potassium 549mg (12%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 4182IU (84%) Vitamin C 8mg (9%) Calcium 367mg (37%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 -10 slices

Amount Per Serving

Calories 985

% Daily Value*

Serving 1g
Calories 985kcal 49%
Carbohydrates 41g 14%
Protein 33g 66%
Fat 77g 118%
Saturated Fat 40g 200%
Cholesterol 341mg 114%
Sodium 856mg 36%
Potassium 549mg 12%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 4182IU 84%
Vitamin C 8mg 9%
Calcium 367mg 37%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.