When the weather is still crisp, and hearty winter greens are at their peak, this Winter Greens & Bacon Quiche is the perfect way to bring warmth and nourishment to your table. Featuring a flaky, buttery crust and a creamy, custard-like filling packed with bacon, sautéed Swiss chard, spinach, and/or kale, this quiche is an ode to the season’s best flavors. Ideal for a cozy breakfast or a leisurely brunch, this quiche is versatile, make-ahead friendly, and packed with protein and rich, savory goodness.

Why You’ll Love This Recipe

✔️ Seasonal & Wholesome – Winter greens thrive in cold weather, making them a nutrient-dense and flavorful addition.
✔️ Perfect for Any Meal – Serve it for brunch, lunch, or a light dinner with a simple salad.
✔️ Make-Ahead Friendly – Pre-bake the crust or even the whole quiche for easy meal planning.
✔️ Rich & Satisfying – Smoky bacon, sharp cheddar, and creamy feta or goat cheese create an irresistible combination.

What Makes This Quiche Special?

This isn’t just any quiche—it’s a celebration of winter’s hardiest greens, wrapped in a buttery, homemade crust and balanced with bacon and two types of cheese. The sharp cheddar adds depth, while creamy goat or feta cheese brings a tangy contrast. Plus, the greens are gently sautéed with shallots and garlic, layering in even more flavor. The best part? It’s as delicious cold as it is warm, making it perfect for meal prep or leftovers the next day.

Pro Tips for the Best Winter Greens & Bacon Quiche

🔹 Keep the Crust Flaky – Use cold butter and ice water for a perfectly crisp, tender crust.
🔹 Sauté Greens First – Cooking down the greens removes excess moisture, preventing a soggy quiche.
🔹 Whisk Eggs & Cream Well – A smooth mixture ensures a silky, even filling.
🔹 Let It Rest – Allow the quiche to cool for at least 10 minutes before slicing for clean cuts.
🔹 Make It Ahead – The crust can be pre-baked a day in advance, and the entire quiche reheats beautifully.

Variations & Add-Ons

Swap the Crust – Use a sweet potato crust or go crustless for a low-carb option.
Add More Veggies – Try caramelized onions, mushrooms, or roasted butternut squash.
Mix Up the Cheese – Aged Gruyère, Parmesan, or even blue cheese add unique twists.
Make It Vegetarian – Skip the bacon and add sun-dried tomatoes or roasted red peppers.

FAQs

1. Can I make this quiche ahead of time?
Yes! Bake it fully, let it cool, and refrigerate. Simply reheat slices in a 300°F oven for 10 minutes.

2. Can I freeze quiche?
Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.

3. What other greens can I use?
Swiss chard, kale, spinach, mustard greens, or even a mix of all work beautifully.

Winter Greens and Bacon Quiche

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Author: carmeninthegarden

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Ingredients

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For the crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
3–4 tablespoons ice water

For the filling:

6 slices bacon, cooked and crumbled
1 tablespoon olive oil
1 small shallot, finely diced
2 cloves garlic, minced
3 cups leafy greens (Swiss chard, spinach, kale), chopped
½ teaspoon salt
½ teaspoon black pepper
4 large eggs
1 cup heavy cream
½ cup grated sharp cheddar cheese
¼ cup crumbled feta or goat cheese

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Instructions

Make the crust:

In a food processor or bowl, mix flour and salt. Add butter and pulse (or cut in with a fork) until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
Roll out on a lightly floured surface to fit a 9-inch tart pan or pie dish. Press into the pan, trim excess, and prick the bottom with a fork.
Chill for 10 minutes while preheating the oven to 375°F (190°C).
Line the crust with parchment paper and pie weights or dried beans, then bake for 15 minutes. Remove weights and bake another 5 minutes until lightly golden. Set aside.

Prepare the filling:

In a skillet over medium heat, heat olive oil. Add shallots and sauté until soft (about 2 minutes).
Stir in garlic and greens, cooking until wilted (about 2-3 minutes). Season with salt and pepper. Remove from heat.

Assemble and bake:

In a bowl, whisk eggs and cream until smooth. Stir in grated cheese and crumbled bacon.
Spread the cooked greens mixture over the pre-baked crust. Pour the egg mixture on top. Sprinkle with crumbled feta or goat cheese.
Bake at 350°F (175°C) for 35-40 minutes or until the center is just set.
Let cool slightly before slicing.

Serve warm or at room temperature. Pairs well with a simple side salad.