Recipe: Spinach and Bacon Quiche

(Photo credit: Kimberly Wong)
by Kimberly Wong

Braving the winter in Japan is made easier by a few things: your kotatsu, nabe parties, and finally figuring out how your air conditioner can be turned into a heater! However, what I miss the most is a savory something from home. There are some things that you try hard to find in Japanese restaurants, but what you do actually find is never a good substitute. Well, quiche has really topped my list recently, so I made one. Quiches are very easy and very open to change if you like different fillings such as mushrooms/goat cheese or something else. I opted for easily accessible ingredients for everyone at your local supermarket, spinach and bacon.

Prep time: 30 minutes (not counting resting time for the dough)
Cooking time: 45-50 minutes
Servings: 8-10

Big bowl
Square pan
Rolling pin
Parchment sheets
Dried beans
Chopping board
Frying pan
Toaster oven


For crust

1 1/4 cup (c) flour
1/4 teaspoons (t) salt
7 Tablespoons (T) butter, chilled and cut into pieces
1 -2 T ice water

For filling

6 ounces thick cut bacon, cut into narrow strips (or lardons )
20 spinach leaves
2 large eggs
2 large egg yolks
1 1/4 c half and half
1/4 t salt
1/4 t white pepper
1 pinch nutmeg
1 c cheese


  1. Mix the flour and salt in the big bowl.
  2. Add the butter and with your fingers, kind of rub it in until it looks like coarse crumbs.
  3. Add the ice water and the dough should come together. If it doesn’t, add more water.
  4. Put the dough inside your fridge to rest for at least an hour. I left mine overnight in a disc shape, wrapped in plastic wrap. Just like a person, your crust  needs to get some sleepy time!
  5. Roll out the dough between two parchment sheets and some extra flour until it can fit into the square pan. Then allow for more resting (30min- 1 hr).
  6. Poke some holes at the bottom of the crust with a fork and then lay parchment paper over it and put dried beans in it. This way when you pre-bake your crust it won’t make a big bubble!  Bake at 180°C for 10-15 minutes. While it is baking…
  7. Cut the bacon into 1/2 slices and render out the fat. This means heating the bacon on medium heat in the frying pan and then taking it out after 15-20 minutes or until crispy. The remaining fat in the pan is the bacon grease which can be saved in a jar for future recipes, or you need to wipe it out with a paper towel because if poured down your sink, the fat will solidify and clog up your pipes!
  8. Cut the bacon again into 1 cm pieces.
  9. Put the bacon at the bottom of the baked crust.  Then layer with spinach.
  10. Mix eggs and half and half together, then add the remaining ingredients.
  11. Pour over the bacon/spinach and bake at 180°C for 30 minutes.

Voila! Enjoy your spinach and bacon quiche!

This recipe was originally featured on Kimberly’s food blog at