Slab Quiche
Last Updated on May 28, 2020 by Annie
With a flaky pastry shell and the perfect egg to crust ratio, this slab quiche loaded with bacon, spinach, and eggs will make the perfect addition to your next breakfast or brunch.
To be honest, I am not sure where the craving for quiche came from, but I am sure glad it did. With a flaky pastry base and a filling eggy center, a quiche makes a delicious and filling breakfast or brunch recipe.
But, I am not totally in love with the texture of a thick piece of egg cooked in the oven. I will take a large pile of fluffy scrambled eggs no problem but for some reason when they are baked in the oven it just doesn’t have the right texture for me which is why I decided to venture into the world of slab quiche.
WHAT IS SLAB QUICHE?
Simply put a slab quiche takes everything you love about a quiche and bakes it up on a rimmed cookie sheet. The result is a delicious flatbread quiche with a higher crust to egg ratio. This is also a great make ahead recipe because you can make the slab quiche, cut it into squares, and nom on it all week long. Could you do this with a traditional quiche? Yes, probably. Would they be rectangular shape? Nope.
HOW TO MAKE SLAB QUICHE
To make the pie crust, in a medium bowl stir together 1 1/2 cup flour and 1/2 tsp salt. Using a pastry blender, cut the 1/2 cup vegetable shortening into the flour mixture until crumbly.
Next add 1 Tbsp of cold water at a time to the flour mixture. Stir the mixture until it is almost all combined. It should take between 4 and 8 Tbsp of cold water. I typically find the sweet spot around 5-6 Tbsp. Form the dough into a rectangle, wrap with plastic wrap and store in the refrigerator for at least 30 minutes or up to 3 days.
PREPARE THE FILLING
While the dough chills begin to prepare the filling. Cook 6 pieces of bacon and set aside. Once cooled, chop into bite sized pieces.
Drain the oil from the skillet you cooked the bacon in and add 2 cups roughly chopped spinach. Sauté until tender then remove from heat and set aside.
Preheat the oven to 425°F and grease a 9 x 13 rimmed baking sheet with oil. Set aside.
In a large mixing bowl whisk together 8 eggs, 2 chopped garlic pods, 1/2 cup non-dairy milk, 1/2 tsp salt, 1/2 tsp pepper, and a pinch of nutmeg. Stir in the green onion, spinach, and bacon. Set aside.
Remove the pastry dough from the refrigerator and roll on a floured surface into a large rectangle. To transfer the rectangle to the cookie sheet roll the dough onto the rolling pin and carefully unroll on the cookie sheet. Press the dough into the corners of the baking sheet and along the edges.
Trim excess dough off the edges and use to fill in any gaps around the sides. Line the top with parchment paper or foil and place pie weights (or if you are cool like me just use your extra pennies) on the foil. Bake the crust with the pie weights for about 10-12 minutes.
Remove the crust from the oven and take off the foil and pie weights. Pour the egg mixture into the crust and bake 20 minutes.
Remove from oven and allow to cool a little before cutting in and enjoying!
DAIRY-FREE CHANGES TO QUICHE
The main dairy-free changes to this recipe include replacing any butter in the pastry crust with shortening.
For the quiche part, replace any heavy cream with non-dairy milk.
Did you try this delicious Slab Quiche? Let me know how it went in the comments below or snap a quick picture and tag me on Instagram @mylifeafterdairy so I can share your life after dairy adventures!
OTHER GREAT BREAKFAST RECIPES
You can find me eating breakfast ALL. DAY.
Breakfast Tacos– These breakfast tacos are a staple recipe in our home. They are quick to make, packed with flavor, and above all else, dairy free!
Sausage and Egg Kolaches– These soft kolaches stuffed with mild sausage and scrambled eggs make a deliciously dairy free breakfast!
Breakfast Focaccia– Everything But the Bagel Seasoning crowns this quick and easy Breakfast Focaccia. Eat it plain, with some vegan cream cheese, or as the base of your avocado toast!
Slab Quiche
Flaky pastry and a delicious bacon, egg, and spinach filling make this flavorful slab quiche perfect for your next breakfast or brunch!
Ingredients
Pastry Dough
- 1½ c. Flour
- ½ tsp. Salt
- ½ c. Crisco or vegetable shortening
- 4-8 Tbsp Ice Water
Quiche Filling
- 8 Eggs
- 2 pods Garlic chopped or microplaned
- 6 slices Bacon chopped
- ½ Onion diced
- 2 c. Spinach rough chopped
- ½ c. Non-dairy Milk
- ½ tsp. Salt
- ½ tsp. Pepper
- ½ c. Green Onion chopped
- 1 pinch Nutmeg
Instructions
Make the Pastry Dough
-
To make the pie crust, in a medium bowl stir together flour and salt. Using a pastry blender, cut the vegetable shortening into the flour mixture until crumbly.
-
Next add 1 Tbsp of cold water at a time to the flour mixture. Stir the mixture until it is almost all combined. It should take between 4 and 8 Tbsp of cold water. Form the dough into a rectangle, wrap with plastic wrap and store in the refrigerator for at least 30 minutes or up to 3 days.
Make the Quiche Filling
-
While the dough chills begin to prepare the filling. Cook 6 pieces of bacon and set aside. Once cooled chop into bite sized pieces.
-
Drain the oil from the skillet you cooked the bacon and add 2 cups roughly chopped spinach. Sauté until tender then remove from heat and set aside.
-
Preheat the oven to 425°F and grease a 9 x 13 rimmed baking sheet with oil. Set aside.
-
In a large mixing bowl whisk together 8 eggs, 2 chopped garlic pods, 1/2 cup non-dairy milk, 1/2 tsp salt, 1/2 tsp pepper, and a pinch of nutmeg. Stir in the green onion, spinach, and bacon. Set aside.
-
Remove the pastry dough from the refrigerator and roll on a floured surface into a large rectangle. To transfer the rectangle to the cookie sheet roll the dough onto the rolling pin and carefully unroll on the cookie sheet. Press the dough into the corners of the baking sheet and along the edges.
-
Trim excess dough off the edges and use to fill in any gaps around the sides. Line the top with parchment paper or foil and place pie weights (or if you are cool like me just use your extra pennies) on the foil. Bake the crust with the pie weights for about 10-12 minutes.
-
Remove the crust from the oven and take off the foil and pie weights. Pour the egg mixture into the crust and bake 20 minutes.
-
Remove from oven and allow to cool a little before cutting in and enjoying!