How to Make Spinach Bacon 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.
Consider trying these popular brunch recipes:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Peach Scones
- Poppy Seed Cake
- Broccoli Cheese Quiche
- Sour Cream Coffee Cake
- Lemon Zucchini Bread
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Recipe
Spinach and Bacon Quiche
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
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*I originally shared this recipe January 2014. Updated April 2020 with process photos and freezing instructions.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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.
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)
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.
I made it and it is amazing!!!! Thanks for the recipe.
Too much filling for a 9” pan. Mine ran over
Prep time literature took me 30-45 minutes. 10 minutes is incredibly misleading.
This is very true.
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 🤣
Because eggs are generally large or extra large, I use one or two less eggs in a double batch – my family eats 2 quiches.
Did you use large eggs? Using extra large eggs or more cheese/vegetables than listed will cause that to happen.
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.
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.
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!
Used a store bought crust for convenience, quick after dinner meal, but was excellent!