Description
Classic BLT flavors with a breakfast twist. This fully loaded BLT quiche recipe takes breakfast or brunch to the next level! (Gluten Free + Paleo Friendly)
Ingredients
Scale
- 1 (9″) pie crust (gluten-free or paleo, as needed)
- 2 cups spinach or baby spinach
- 1/4 cup finely minced onion or shallot
- 1 cup large diced tomatoes (or halved cherry/grape tomatoes)
- 8 oz. bacon, crisped and crumbled
- 8 eggs (I use large eggs)
- 1 cup milk (we like unsweetened almond or cashew–use what you drink!)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional: 2 Tablespoons fresh herbs for garnish, such as cilantro, basil, or parsley
Instructions
First, Blind Bake The Crust:
- Pre-heat oven to 375 degrees F.
- Prepare your pie crust for “blind baking” (baking without filling). Gently pat down a piece of parchment onto the bottom of the uncooked pie crust. Pour in some pie weights or about 1-1 1/2 cups dried beans to weigh down the parchment.
- Pre-bake the crust at 375 degrees F for 15-20 minutes, or until it’s set but not golden. (It will continue cooking in the oven as the quiche bakes.)
- Remove crust from oven and carefully remove parchment and pie weights/beans.
- Reduce oven heat to 350 degrees F.
Then, Make The Quiche:
- Prepare the quiche filling. Add spinach, onion, tomatoes, and cooked bacon to the pre-baked pie crust.
- In a medium bowl, whisk together eggs, milk, salt, and pepper. Whisk or blend with an immersion blender until completely smooth.
- Pour egg mixture into the pie crust over the vegetables/bacon.
- Place quiche on a baking sheet (to prevent any spills) and bake at 350 degrees F. for 40-50 minutes, or until almost the entire quiche is set, but the center is *slightly* wobbly. (It will continue to set as it cools.)
- Allow the quiche to cool at least 15-20 minutes before slicing. (The center should no longer be wobbly)
Notes
- TRY IT WITH CHEESE. If dairy isn’t an issue for you, feel free to top this with grated cheddar cheese, parmesan cheese, or pepper jack cheese before popping it in the oven. It’ll bake up golden brown and gorgeous!
- WHY BLIND BAKE THE CRUST? Blind baking the pie crust makes it more resistant to sogginess and will give your quiche the best possible texture. I do not recommend skipping this step!
- HOW TO GET A REALLY SMOOTH QUICHE FILLING. Uniformity is the name of the game in quiche, so you’re looking for a filling that’s as velvety smooth as possible. My best recommendation is to use a blender or an immersion blender for super smooth results. (I love this immersion blender for jobs like this.)
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American