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.

Recipe

A slice of spinach and bacon quiche on a plate with a fork.
Prep 10 mins
Cook 45 mins
Total 55 mins
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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

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.

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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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 4 stars
    I made this crustless, which came out well. I used heavy cream instead of half and half and maybe four times the amount of spinach. Next time, I’ll just whisk instead of using a blender which made it a little frothy and soufflé like when cooked. Still very tasty.

  2. Love this recipe! Made it twice. So simple and so few ingredients!
    ( I have to confess, used store bought pie crust, I’m not a good baker)

  3. 5 stars
    Made this to take to a friends for Dinner and it turned out great! We made homemade crust and used Swiss cheese and loved it.

    1. 5 stars
      Delicious! For my seasonings I added a little garlic salt, and a little smoked paprika. I used what was left of my dubliner cheese, and the rest cheddar.
      I used refrigerated Pillsbury pie crust instead though, because while homemade pie crust is great, the Pillsbury isn’t bad when you don’t feel like spending a lot of time in the kitchen 😉 I’m sure the recipe as it I’d is delicious, but I’m 1 of those annoying reviewers that likes to modify 🤣

    2. 5 stars
      Because eggs are generally large or extra large, I use one or two less eggs in a double batch – my family eats 2 quiches.

    3. Did you use large eggs? Using extra large eggs or more cheese/vegetables than listed will cause that to happen.

  4. 3 stars
    The first time I made it was ok. Kind of blan.Made again tonight put more veggies in it. It’s in the oven now. I hope it’s better. I will not use this recipe again if it’s not.

  5. Tonight I served this for company. They all loved it. These are my changes: Added 1 sliced shallot, 1 chopped leek, 1/4 tsp nutmeg and smoked thick bacon. I think the smoked bacon gives it the zing it needs.

  6. 5 stars
    I made this bacon spinach quiche this evening with farm fresh eggs, organic baby spinach & real Gruyère cheese. The result was delicious. My dinner guests, several of whom are excellent cooks, raved about how good it was. It also was very attractive. This certainly is a winning recipe!

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