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.
Terrific recipe.
Re: milk vs half-and-half: If you use the rendered bacon fat rather than discarding it. you can use milk – just combine the fat with the dairy/eggs/salt/pepper blender mixture.
(Pork fat is delicious and versatile- David Chang of Momofuku saves all the pork fat rendered from bacon or shoulder for later use)
Simply Delicious!! Perfect
I made this recipe and followed everything per the recipe but fortunately used a 9” DEEP DISH pre made pie crust. The filling was way too much for the deep dish crust.
It tasted delicious, but I had about a cup and a half of the egg mixture left over. I made scrambled eggs with it so no big deal.
I have made many quiches but yours is delicious. I don’t usually have half&half around and use milk but this time I used the half&half and I think it makes all the difference. I also missed that you sauté the spinach and just added it fresh. It cooked just perfect in the quiche. I also added some chopped tomato to the top before baking. I will definitely save this recipe!
This quiche is delish! I added Monterey Jack for a little spice.
can I add roasted red pepper to this recipe and if so what amount would you suggest. Need to make soon. Thank you
Beyond excellent! Are used frozen, chopped spinach, which made it easier. Best quiche I ever made. And not a bit runny! Everyone absolutely loved it.
Can I use regular milk instead of cream or half and half? We loved it just as written!!!!
Yes, but the more fat in the milk, the creamier the egg part will bake.
I have made this several times, love this recipe and so easy.