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This Spinach and Bacon Quiche recipe is perfectly scrumptious and satisfying to enjoy for breakfast, brunch, or dinner! It features healthy spinach, savory bacon, and a variety of your favorite cheeses baked into a flaky (readymade!) crust for a super easy, nearly foolproof, and absolutely delicious quiche every time.
Spinach and bacon quiche is a distant cousin to my Crustless Vegetable Quiche, but this version is loaded with chopped bacon and features a flaky, buttery traditional pie crust. It’s perfect to make ahead for breakfast or brunch, and is even great for hassle-free yet completely comforting dinner!
What’s my secret for the best, easiest quiche? Using a store bought pie crust helps to save time and makes this spinach and bacon quiche recipe super simple to prepare!
INGREDIENTS TO MAKE SPINACH AND BACON QUICHE
- Eggs: large
- Heavy whipping cream: for just the right quiche consistency
- Milk: whole or reduced fat 2%
- Seasonings: garlic powder, salt, and black pepper
- Grated parmesan cheese: adds a great salty, earthy flavor
- Yellow onion: chopped
- Bacon or turkey bacon: uncooked and chopped
- Shredded cheese: I prefer a combination of sharp cheddar, Monterey jack, and Swiss cheeses
- Unbaked pie crust: softened to almost room temperature
Continue reading for suggestions of other tasty ingredients you can include!
HOW TO MAKE A SPINACH AND BACON QUICHE
- Firstly, preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch pie pan with the softened (nearly room temperature) pie crust, and crimp slightly with your fingers or a fork. This is optional but makes the spinach and bacon quiche look so pretty! Next, cook the bacon in a skillet over medium heat until fully cooked. Remove from the skillet, leaving the grease, and transfer to a paper towel-lined plate. In the same skillet, sauté the chopped onion in the bacon grease for one or two minutes, until translucent. Add the spinach and continue cooking for another 2 minutes or so until wilted. Then add the bacon to the skillet, and stir to combine.
- Meanwhile, bake the pie crust in the oven for about 8 minutes. This will get the crust golden brown and keep it from getting soggy once loaded with the other ingredients and baked.
- Once the bacon, onion, and spinach mixture is done and pie the crust lightly baked, spoon the filling into the bottom of the pie crust.
- Top the spinach, bacon, and onion with your preferred mixture of shredded cheeses – but not the parmesan cheese.
- Next, in a medium bowl whisk together the eggs, heavy whipping cream, milk, seasonings, and parmesan cheese. Pour evenly over the other quiche fillings.
- Bake the spinach and bacon quiche for 35 to 45 minutes, until the egg mixture is set.
If you notice the crust getting a bit too browned while the egg mixture is cooking, place a ring of foil around the crust and continue baking.
Once the quiche is set and a lovely golden color, remove from the oven. Let it sit and cool for several minutes before slicing and serving warm!
ALTERNATIVE INGREDIENTS TO USE
- Ham: substitute the bacon or add cooked and diced ham to the recipe
- Sausage: brown in a skillet before including in the quiche
- Vegetarian cheese quiche: skip the bacon and load up this recipe with lots of cheeses
- Vegetable quiche: again, omit the bacon or sausage and instead use your favorite hearty veggies, like broccoli or mushrooms
This spinach and bacon quiche is fantastic for making ahead of time! Prep it the night before serving for brunch, or make it in the morning and enjoy for brinner (that’s breakfast for dinner, FYI :)). You might even want to go ahead and prepare two of these yummy quiches at once – one to eat now and the other to keep on hand for a quick and easy breakfast anytime!
TIPS FOR FREEZING HOMEMADE QUICHE
Quiche freezers well for up to 3 months. Cover with plastic wrap once cooled completely. For extra protection I also recommend wrapping in a layer of aluminum foil before freezing. To reheat, bake uncovered in an oven preheated to 350 degrees for about 30 minutes.
HOW TO STORE LEFTOVER SPINACH AND BACON QUICHE
Quiche leftovers are the best! Store in an airtight container or cover tightly with plastic wrap, and keep in the refrigerator for up to 4 days. Reheat in the microwave, or bake in an oven preheated to 350 degrees for 15-20 minutes.
LOOKING FOR OTHER BREAKFAST OR BRUNCH RECIPES? TRY THESE!
- Green Chile Quiche with Sausage
- Baked Pancake Recipe
- Cinnamon Swirl French Toast
- Steak and Egg Breakfast Burritos
- Bacon Cheddar Egg Bites
- Overnight Eggs Benedict Bake
- Ricotta Orange Whole Wheat Pancakes
- Cheesy Egg & Bacon Breakfast Sliders
- Italian Sausage & Spinach Egg Bites
- Cinnamon Roll Bake
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Spinach and Bacon Quiche
- 5 large eggs
- 3/4 cup heavy whipping cream
- 1/2 cup milk, whole or reduced-fat
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. grated parmesan cheese
- 1 small yellow onion; chopped
- 2 cups baby spinach leaves; loosely measured and roughly chopped
- 6 slices bacon or turkey bacon; uncooked and chopped
- 1 1/2 cups shredded cheeses; I used a combination of sharp cheddar, Monterey Jack and Swiss cheese
- 1 9 inch unbaked pie crust; make sure it is softened
- Preheat oven to 350 degrees F. Prepare a 9 x 9 inch round pie pan with unbaked pie crust. I like to crinkle the crust with my fingers at the top for decoration (this is optional). You can also crimp the edges of the crust with a fork.
- Pre-bake the pie crust for 8 minutes and then remove from the oven and set aside.
- Cook the bacon in a frying pan or skillet until cooked, about 6 minutes. Once cooked transfer the bacon to a plate and remove most of the grease. Sauté the onions in the same pan until softened. Add spinach and cook for an additional 2 minutes until the spinach is wilted. Add the bacon back into the pan and mix together until combined.
- Add the bacon mixture to the bottom of the pie crust then top with shredded cheese.
- In a medium bowl, whisk together the eggs, heavy whipping cream, milk, garlic powder, salt, pepper and parmesan cheese. Pour on top of the bacon mixture and cheese.
- Bake for 35 to 45 minutes until the egg mixture is set. Let the quiche cool for a few minutes before serving. Cut slices with a sharp knife and enjoy!