Impress your friends and family with this delicious and easy-to-follow spinach bacon quiche recipe. Perfect for breakfast or brunch, this flavorful dish will be a hit with everyone.
Quiche is one of those things I can eat any time of day.
I absolutely love a thick slice of this spinach bacon quiche with some salad. I made this on a Sunday afternoon, it was a real treat. Next time, I want to make this in a skillet for a rustic look.
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Ingredients for Spinach & Bacon Quiche
- Homemade Pie Crust or Store-bought Pie Crust. The crust will be par-baked.
- Bacon. You'll pre-cook the bacon and chop it up to add it to the quiche filling.
- Butter. The butter will cook along with the onion. You could use oil if you prefer.
- Medium Sweet Onion. You'll need to dice up half of the onion.
- Baby Spinach. The spinach will wilt down with the onions before you add it to the pie crust.
- Large Eggs. The eggs will be mixed with the cream, milk, and spices first.
- Heavy Whipping Cream. I find using all heavy cream creates a texture that is very thick, so using both milk and cream provides a great texture and richness.
- Whole Milk. The milk thins the cream out to create a good texture.
- Salt and Pepper. Can't cook without these two!
- Cheddar Cheese. You'll add cheese to the filling and on top of the quiche. I prefer strong cheddar cheese. Gruyere cheese is a great swap!
Chopped green onions or chives are great chopped up and served once the quiche is baked.
How to make a spinach bacon quiche
Roll out pie dough and place in a 9-inch pie dish. Place in the freezer to chill. Then preheat oven to 400F/205C. When the oven is heated properly take the pie dish out of the freezer place parchment paper on top and place dried beans, rice, or pie weights to weigh the dough down. Bake for 10 minutes.
While the crust is baking in a frying pan or on a sheet pan bake the bacon until medium crispy doneness. Let cool slightly then chop into small pieces.
In a large frying pan over low-medium heat caramelize the onions in the butter, it took me about 10 minutes. Then add the spinach and cook to wilt for a few minutes. Once cool chop bacon into small pieces.
In a large mixing bowl whisk together eggs, heavy cream, milk, salt, and pepper.
Sprinkle bacon, spinach, onions, and 1 cup of cheese on top of the par-baked pie crust pour the egg mixture on top, and sprinkle the remaining cheese on top. Bake the quiche for 40-55 minutes until set and golden brown, the internal temperature should be between 165F/74C-185F/85C. Let the quiche cool for at least 20 minutes before slicing. Serve with salad. Store leftovers in the fridge for up to 3 days.
Let the quiche cool for at least 20 minutes before slicing. Serve with salad. Store leftovers in the fridge for up to 3 days.
This easy Spinach Bacon Quiche is full of flavor, I hope you love it!
FAQ and Tips for Success
Par baking the curst helps ensure you don't end up with a soggy bottom crust. I know it's a pain but trust me, don't skip it!
To check the quiche is done gently jiggle the pan, there should be slight jiggling as the quiche will finish cooking as it is resting out of the oven. I prefer to check with my internal thermometer for peace of mind. Check that the internal temperature of the quiche is 165F/74C-185F/85C.
This spinach bacon quiche freezes delightfully for up to two months. Once the quiche is completely cooled wrap it tightly in a layer of plastic wrap and then a layer of aluminum foil. This double wrapping helps prevent freezer burn. Transfer the quiche to the refrigerator from the freezer about 24 hours prior to serving. Remove the plastic wrap and reheat it lightly covered with foil, in a 300°F oven until hot in the center.
More brunch recipes
- Cream Cheese Monkey Bread
- Double Chocolate Banana Muffins
- Chocolate Pancakes
- Smoked Salmon Eggs Benedict
- Egg Custard Pie
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintSpinach Bacon Quiche
Impress your friends and family with this delicious and easy-to-follow spinach bacon quiche recipe. Perfect for breakfast or brunch, this flavorful dish will be a hit with everyone.
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Ingredients
- 1 Homemade Pie Crust or Store-bought Pie Crust
- 6 Slices of Bacon
- 2 Tablespoons Butter
- ½ Medium Sweet Onion, diced
- 2 Very Large Handfuls of Baby Spinach
- 6 Large Eggs
- 8oz (1 Cup) Heavy Whipping Cream
- 2oz (¼ Cup) Whole Milk
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 ½ cups Cheddar Cheese
Instructions
- Roll out pie dough and place in a 9-inch pie dish. Place in the freezer to chill. Then preheat oven to 400F/205C. When the oven is heated properly take the pie dish out of the freezer place parchment paper on top and place dried beans, rice, or pie weights to weigh the dough down. Bake for 10 minutes then set aside to cool while you prepare the filling. Reduce the oven temperature to 350F/180C
- While the crust is baking in a frying pan or on a sheet pan bake the bacon until medium crispy doneness. Let cool slightly then chop into small pieces.
- In a large frying pan over low-medium heat caramelize the onions in the butter, it took me about 10 minutes. Then add the spinach and cook to wilt for a few minutes. Once cool chop bacon into small pieces.
- In a large bowl whisk together eggs, heavy cream, milk, salt, and pepper.
- Sprinkle bacon, spinach, onions, and 1 cup of cheese on top of the par-baked pie crust pour the egg mixture on top, and sprinkle the remaining cheese on top. Bake the quiche for 40-55 minutes until set and golden brown, the internal temperature should be between 165F/74C-185F/85C. Let the quiche cool for at least 20 minutes before slicing. Serve with salad. Store leftovers in the fridge for up to 3 days.
Notes
Reheat leftover slices at 300F for 10-15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 55 Minutes
- Category: Breakfast
- Method: baking
- Cuisine: American/ French
Holly says
Turned out great!
Elizabeth Waterson says
Hi Holly, thank you so much for coming back to leave a star rating and review I truly appreciate it!! So happy the quiche turned out great for you XX Liz
Jess N Hernandez says
Great recipe, my only question is why not caramelize the onions in the bacon fat?
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Jess, I am so grateful!! You could totally carmelize the onions in the bacon fat, this recipe is actually on my list to go through and reshoot so I will try it that way then!! Thank you again! Happy New Year! XX Liz
Lisa says
Thank you for sharing this great recipe! I made it 2 weeks ago and just took another one out of the oven! Hubby and Son both love it for breakfast, lunch or dinner! I made my own pie crust and used combo of white cheddar and monterey jack cheese. Also added a little dash of nutmeg since quiche recipes usually include this spice. It was done at exactly 55 minutes, just like yours. Thanks again for posting a delicious recipe.
Elizabeth Waterson says
Hi Lisa, Thank you so much for the 5-star review! Quiche really is great anytime of day XX Liz
Dana Ravech says
Hello. Can I use a regular frozen pie crust for this or does it need to be a deep dish one?
Elizabeth Waterson says
Hi Dana, you can do a not deep dish pie but you might just have a little bit extra filling! Let me know if you try the recipe! XX Liz
Diane Johnson says
Did you pre-bake your pie crust to prevent a soggy crust? If so, how long?