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.
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.
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.
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
This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends.
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.
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!