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Flavor of The Month: Huli Huli Chicken! Free With $75+
Flavor of The Month: Huli Huli Chicken! Free With $75+

Test Kitchen Approved

Lindsay’s Luscious Quiche

Lindsay’s Luscious Quiche

Lindsay’s Luscious Quiche

Recipe By Lindsay Rogers, Savory Spice—Raleigh, NC manager


8 servings

Prep Time

20 Minutes

Cooking Time

1 Hours 20 Minutes

Recipe By Lindsay Rogers, Savory Spice—Raleigh, NC manager

A scratch-made quiche will impress any brunch guest and the flavor will totally wow them!


For crust:

6 oz. all-purpose flour

4 oz. unsalted butter

2 oz. cold water

For filling:

9 eggs

2 cups heavy cream

2 cups shredded Italian cheese (e.g. Mozzarella, Fontina, etc.)

1 lb. bacon, cooked and chopped

1 cup fresh baby spinach

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Herbes de Provence

    Our salt-free blend of Herbes de Provence stays true to the classic French herb seasoning blend originally created in the South of France. Herbes d...

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  • Freeze Dried Shallots

    Freeze Dried Shallots are a frequent addition to many soup and sauce recipes because of their unique onion & garlic flavor. Commonly used in Fr...

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  • Sel Marin de Guerande Grey Sea Salt

    Sel Marin de Guerande, or French grey sea salt, is acclaimed by top chefs for its high mineral content & full flavor. This grey sea salt is an ...

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For crust: Preheat oven to 400 degrees. Combine flour and salt. Cut butter into flour until all butter is in pea-sized balls. Add water and knead into a ball. Cover with plastic and refrigerate for 1 hour. Roll out dough on a floured surface until 1/8-inch thick. Place dough in pie pan, removing excess dough around edges. Prick pie crust all over with a fork to vent. Bake for 12 min. Set aside.

For filling: Whisk together eggs, cream, shallots, Herbes de Provence, and grey sea salt until smooth. Place bacon, cheese and spinach in bottom of prepared pie crust. Fill with egg mixture, making sure spinach is submerged. Bake for 60 to 70 min., or until filling is set and slightly browned.