Name: Spinach and Bacon Quiche
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 5 large eggs (, beaten); 1 1/4 cups half and half; salt and pepper; 1/2 cup chopped onion; 1 1/2 cups baby spinach leaves (, loosely measured, then chopped); 6 slices bacon ((or turkey bacon), cooked and crumbled); 1 1/4 cups shredded cheese (Swiss, mozzarella cheese, cheddar or Monterrey jack); 1 9 inch homemade pie crust (, fitted in a 9'' glass pie plate)

This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends.

If you love quiche as much as I do, don’t miss my Quiche Lorraine and Broccoli Cheese Quiche recipes.

A slice of spinach and bacon quiche on a plate with a fork.

My favorite thing about quiches is how you can adapt them to use what you have and what you like. Use any kind of cheese, or add extra veggies like chopped bell pepper, mushrooms or zucchini.

How to Make Spinach Bacon Quiche:

1. Prepare your pie crust dough. Blind bake crust: roll out one disc of pie dough into a circle, 12 inches in diameter. Place in pie dish and crimp edges. Place a piece of parchment paper inside the pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.

2. Cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Sauté for 2 minutes.

Spinach and onion cooking in a skillet and then add to a pie crust with cheese and bacon.

3. Add bacon, onion, spinach and cheese to pie crust.

4. Add eggs, half and half, salt, and pepper to a blender and mix until smooth. Pour the egg mixture into the pie.

5. Reduce oven temperature to 350 degrees F. Bake for 40 to 45 minutes until the egg mixture is set. Allow to cool for at least 10 minutes (or even to room temperature) before slicing. Store leftovers, covered, in the fridge.

Egg and milk mixture poured over bacon and spinach in a pie dish next to a photo of the baked quiche.

Make ahead Instructions: Make the recipe through step 2. Blend the egg mixture and store the pie and egg mixture separately for up to 2 days (depending on the freshness of your eggs). Add egg mixture to the pie and bake as instructed.

Freezing Instructions: Allow it to cool completely then cover well and freeze for up to 2 months. To reheat, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.

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Recipe

4.97 from 464 votes

Spinach and Bacon Quiche

This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends.

Print Pin Review

Author Lauren Allen

Course Breakfast, Side Dish

Cuisine American

Servings 12

Calories 223

Cost 6

Prep 10

Cook 45

Total 55

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Ingredients

▢ 5 large eggs , beaten
▢ 1 1/4 cups half and half
▢ salt and pepper
▢ 1/2 cup chopped onion
▢ 1 1/2 cups baby spinach leaves , loosely measured, then chopped
▢ 6 slices bacon (or turkey bacon), cooked and crumbled
▢ 1 1/4 cups shredded cheese Swiss, mozzarella cheese, cheddar or Monterrey jack
▢ 1 9 inch homemade pie crust , fitted in a 9'' glass pie plate

Instructions

Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.
Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
Reduce oven temperature to 350 degrees. Bake quiche for 40- 45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing. Store leftovers, covered, in the fridge.

Notes

Nutrition

Calories: 223kcalCarbohydrates: 10gProtein: 9gFat: 16gSaturated Fat: 7gCholesterol: 103mgSodium: 257mgPotassium: 139mgFiber: 1gSugar: 1gVitamin A: 632IUVitamin C: 2mgCalcium: 105mgIron: 1mg

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*I originally shared this recipe January 2014. Updated April 2020 with process photos and freezing instructions.

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4.2 6 votes

Recipe Rating

4.97 from 464 votes (399 ratings without comment)

118 Comments

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Amy

27 days ago

This is by far the best spinach and bacon Quiche I’ve ever had. The only modifications I made was I used a pre-made pie crust. I also cooked for 50 minutes. I will definitely be making this again.

Nicole Cawlfield

1 month ago

Tastes delicious! I made a crust with a sourdough starter discard. However I could not get the quiche to set up. I even cooked an extra 20 minutes. And the middle would not set up. I followed the recipe to the t except I used half heavy cream and half oat milk because that’s what I had. I’m unsure what I did incorrectly?