Easy Delicious Comforting Quiche

It was one of those snowy mornings—the kind where the world feels quiet, and you’re grateful to stay inside. The kind where you think, “Today’s breakfast needs to be as luxurious as this fresh blanket of snow looks.” I love eggs. I love pie. So naturally, my brain went, “Why not have both?” That’s how this Smoked Gouda and Spinach Quiche Lorraine became the hero of our snowed-in day.

Now, let me tell you, this wasn’t just any breakfast. This was a “we deserve this” breakfast. Eggs, smoky Gouda, crispy bacon, tender spinach, and a golden pie crust all coming together into one gloriously indulgent dish. It was rich. It was creamy. It was everything you want to eat when the weather outside makes you want to bundle up in three layers.

Why We Love This Quiche

My kids are picky eaters (whose aren’t?), but this quiche? It was a hit. The smoky, salty flavor of the bacon combined with the creamy Gouda was so perfectly balanced that they kept coming back for seconds… and thirds. My husband? He ate quiche for two days straight and then asked me to make another one. I mean, how can you argue with a dish that makes everyone happy, snow day or not?

But let’s be honest, I didn’t just make this quiche to keep everyone fed. I made it because I love the idea of taking simple ingredients—eggs and cheese—and turning them into something that feels fancy but is surprisingly easy to make. And serving a homemade quiche for breakfast or brunch? That’s mom-level luxury, and it’s a title I’ll gladly take.

Tips for Making and Storing Your Quiche

Let’s get real: not everyone can eat a whole quiche in one sitting, no matter how much your family loves it. Storing egg-based dishes can make some people nervous, but don’t worry—this quiche stores beautifully.

 Storage Tips:

• Let the quiche cool completely before covering it.

• Wrap it tightly with plastic wrap or foil, or store it in an airtight container.

• Refrigerate for up to 3 days. If you’re freezing it, slice it into portions first for easy reheating later (it’ll keep in the freezer for up to 2 months).

Reheating Tips:

• Warm individual slices in the oven at 350°F for about 10 minutes. You can use the microwave in a pinch, but the oven gives it that “just-baked” texture.

Serving Suggestions

While we enjoyed our quiche with hot coffee (is there anything better?), it would also pair beautifully with:

• Crispy hash browns or roasted potatoes.

• A fresh arugula or mixed greens salad with a light vinaigrette.

• Fruit salad for a refreshing, sweet contrast.

• Mimosas for a true brunch experience!

This Smoked Gouda and Spinach Quiche Lorraine has officially become a repeat recipe in our home. Whether it’s for breakfast, brunch, or even dinner (because who doesn’t love a quiche for dinner?), it’s the kind of dish that brings everyone to the table and keeps them there.

And here’s the kicker: it’s easy enough to make any day feel luxurious, snowy or not. So go ahead, give it a try, and let me know—what did you pair it with? How long did it last in your house? (I’m betting not long.)

Smoked Gouda and Spinach Quiche Lorraine

Course: Breakfast, Brunch

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• 1 Marie Callender’s frozen pie crust (thawed as per package instructions)

• 6 slices thick-cut bacon (diced and cooked until crispy).

• 1 medium onion (finely chopped and caramelized).

• 1 cup fresh spinach (roughly chopped or wilted).

• ½ cup smoked Gouda cheese (shredded).

• ½ cup Gruyère cheese (shredded).

• 4 large eggs.

• 1 ½ cups heavy cream (or half-and-half for a lighter option).

• ½ tsp salt.

• ¼ tsp black pepper.

• A pinch of freshly grated nutmeg (optional, for warmth).

• Fresh parsley or chives (for garnish).

Directions

• Preheat oven to 375°F (190°C).
• Remove the pie crust from the freezer and let it thaw for 10–15 minutes.
• Prick the bottom and sides of the crust with a fork.
• Line the crust with parchment paper and fill with pie weights (or dried beans).
• Blind-bake the crust for 10 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden.
• Set the crust aside to cool.
• Heat a skillet over medium heat and cook the diced bacon until crispy. Remove and drain on paper towels.
• In the same skillet, sauté the onions in the bacon fat until caramelized and golden brown. Remove from heat and set aside.
• Using the same skillet, toss in the spinach and sauté for 1–2 minutes, just until wilted.
• Season with a pinch of salt and pepper, then drain any excess liquid.
• In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until smooth and fully combined.
• Spread the cooked bacon evenly over the bottom of the cooled crust.
• Add the caramelized onions, followed by the sautéed spinach.
• Sprinkle the shredded smoked Gouda and Gruyère over the top.
• Slowly pour the custard mixture over the filling, ensuring it spreads evenly.
• Place the quiche in the oven and bake at 375°F (190°C) for 30–35 minutes, or until the center is just set (a slight jiggle is fine).
• Remove from the oven and let the quiche rest for 10–15 minutes before slicing.
• Sprinkle with fresh parsley or chives for a bright finish.
• Serve warm or at room temperature.

Recipe Video

Camille’s Notes

• • Blind-baking the crust ensures a crisp base that won’t get soggy from the custard.
  • Let the quiche rest after baking to allow the custard to set for clean slices.
  • Customize the filling! Swap the spinach for kale or add sun-dried tomatoes for extra flavor.