Deep Dish Quiche: Fluffy, Cheesy, and Foolproof

This deep dish quiche is the kind of dish that looks like you spent the afternoon fussing, but it comes together with a handful of pantry staples and a few smart shortcuts.

A tall, custardy filling loaded with bacon, sharp cheddar, and scallions, baked in a buttery crust until puffed and golden. It slices cleanly, feeds a crowd, and tastes even better the next day.

Why This Quiche Stays in the Rotation

The custard is the star: rich without being heavy, set but never rubbery, with a texture somewhere between a soufflé and a creamy baked pudding.

Because the recipe is so adaptable, it handles whatever cheese, vegetables, or leftover cooked meat you toss in. I’ve made it a dozen ways and it has never let me down.

Ingredients

• 1 refrigerated pie crust (half of a 14-oz box): the kind that unrolls, not the frozen pre-formed shell; let it sit at room temp while you prep
• 6 slices bacon: thick-cut, cooked until crisp and crumbled
• 1 tablespoon unsalted butter
• 1 cup packed baby spinach: roughly chopped
• ½ cup thinly sliced scallions: about 4 scallions, plus extra for topping
• 8 large eggs
• 2 cups heavy cream
• ½ cup whole milk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon freshly grated nutmeg
• 2 cups shredded sharp cheddar cheese: from a block, not pre-shredded

Variations / Substitutions

• Bacon: swap in cooked crumbled sausage, diced ham, or sautéed mushrooms for a vegetarian option
• Spinach: chopped kale, Swiss chard, or defrosted frozen spinach squeezed very dry
• Cheddar: try Gruyère, Swiss, fontina, or a mix
• Dairy-free: use a blend of coconut cream and almond milk, though the texture will be less rich; it still sets up fine
• If you want a classic smaller quiche, the spinach and feta quiche is a reliable go-to.

How to Make Deep Dish Quiche

Step 1: Blind Bake the Crust

Preheat the oven to 375°F (190°C) and position a rack in the lower third. Gently unroll the pie crust and press it into a 9-inch springform pan, lifting the edges so the crust reaches about 2 inches up the sides. Patch any tears with a little water. Prick the bottom all over with a fork, line with parchment, and fill with pie weights or dried beans.

Bake for 12 minutes, then remove the weights and parchment. The crust will look dry on the surface but not yet browned. Return to the oven for 5 to 7 minutes more, until the bottom is just starting to turn golden. This two-step bake keeps the crust from getting soggy once the custard is added.

Step 2: Sauté the Fillings

While the crust bakes, cook the bacon in a skillet over medium heat until crisp, about 6 to 8 minutes. Transfer to a paper towel, then crumble. Pour off all but a teaspoon of the fat, add the 1 tablespoon butter, and wilt the spinach in the same pan for about 2 minutes, just until collapsed. Season with a pinch of salt and pepper.

The spinach should be bright green and tender, any excess liquid cooked off so it won’t water down the custard. Fold in the scallions off the heat and set the mixture aside to cool slightly.

Step 3: Whisk the Custard

In a large bowl, whisk the 8 eggs, 2 cups heavy cream, ½ cup milk, 1 teaspoon salt, ½ teaspoon pepper, and ¼ teaspoon nutmeg until fully blended and smooth, about 30 seconds. You want no streaks of egg white.

Stir in 1½ cups of the shredded cheddar, the cooled spinach mixture, and the crumbled bacon. The filling should look speckled and creamy, with bits of green and bacon suspended throughout.

Step 4: Layer and Bake

Pour the custard into the warm parbaked crust. It will come right up to the rim. Scatter the remaining ½ cup cheddar over the top and carefully transfer the springform pan to a baking sheet to catch any drips.

Bake for 50 to 55 minutes, until the quiche is deeply golden on top and puffed around the edges. The center should jiggle just slightly when you nudge the pan, and an instant-read thermometer inserted an inch from the edge should read 170°F to 175°F (77°C to 79°C). The quiche will finish setting as it cools, so don’t worry if the center still looks a bit wobbly.

Step 5: Cool, Release, and Slice

Let the quiche cool on a wire rack for at least 30 minutes before you release the springform. Run a thin knife around the edge, unclip the ring, and slice into 8 wedges.

The tall slices hold their shape beautifully, revealing ribbons of spinach and pockets of bacon. Serve warm or at room temperature with a sprinkle of fresh scallions on top.

Tips for a Tall, Creamy Quiche

• Let the sautéed fillings cool before mixing into the eggs. Hot ingredients can scramble the custard.
• Use block cheese and grate it yourself. Pre-shredded cheese has anti-caking agents that prevent a silky melt.
• Don’t overbake. The center should still have a little wobble; carryover cooking will set the custard gently.
• For the cleanest slices, cool the quiche fully, then reheat slices in a 300°F oven for 10 minutes. This is a great do-ahead strategy.

Bake times by pan size:

Storing Leftover Quiche

• Refrigerate: Wrap leftover quiche tightly and refrigerate for up to 4 days.
• Reheating: Warm slices in a 300°F oven for 10 to 12 minutes, or microwave for 1 minute. The oven keeps the crust crisp.

What to Serve with Deep Dish Quiche

A simple lemony arugula salad cuts the richness of the custard and cheese. Dress it lightly with olive oil and lemon juice. Roasted asparagus or broccolini with a squeeze of lemon adds a charred, bright contrast that rounds out the meal.

Frequently Asked Questions

Can I make this quiche ahead of time?

Yes. Bake and cool completely, then refrigerate overnight. Slice and reheat gently before serving.

Why did my quiche puff up then collapse?

That’s normal. The eggs and cream puff in the oven’s heat and settle as steam escapes. A slight deflation creates the classic custard texture.

Can I use a store-bought frozen crust instead?

Yes, a deep-dish frozen pie shell works. You may need to reduce the filling slightly to avoid overflow; bake the filled quiche at the same temperature, checking 5 minutes early.

Is it possible to make a crustless deep dish quiche?

Sure. Grease the springform pan well and pour the custard directly in. Bake at 375°F for about 40 to 45 minutes, until set. The edges will brown and act as a natural crust.

Deep Dish Quiche Recipe

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Calories: 546

Ingredients Method Notes

Ingredients

  

• 1 refrigerated pie crust (half of a 14-oz box)
• 6 slices bacon
• 1 tbsp unsalted butter
• 1 cup packed baby spinach, roughly chopped
• ½ cup thinly sliced scallions
• 8 large eggs
• 2 cups heavy cream
• ½ cup whole milk
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp freshly grated nutmeg
• 2 cups shredded sharp cheddar cheese

Method

 

1. Preheat oven to 375°F. Press crust into a 9-inch springform, prick bottom, line with parchment and weights, blind bake 12 minutes. Remove weights and bake 5-7 min more until golden.
2. Cook bacon until crisp, crumble. In same pan, melt butter and wilt spinach 2 min, then add scallions, season, cool.
3. Whisk eggs, cream, milk, salt, pepper, nutmeg until smooth. Stir in 1½ cups cheddar, spinach mixture, and bacon.
4. Pour into crust, top with remaining cheddar. Bake on a baking sheet 50-55 min until puffed, golden, and center jiggles slightly (170-175°F near edge).
5. Cool 30 min, release springform, slice, and serve.

Notes

Let the quiche rest at least 30 minutes before slicing; it finishes setting as it cools. For a make-ahead brunch, bake it the night before, cool, refrigerate, and reheat slices in a 300°F oven.