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.
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This recipe is a good start (I’ve made it three times now), but I cannot for the life of me figure out how it is supposed to serve 12! Are you feeding toddlers? Even the pie crust package says a serving is 1/8th crust. My only thought is that maybe the author is trying to keep calories /serving down. You can double your serving with modest calorie gain by making the following changes: Use 4 eggs, 1/4 cup half and half and 3/4 cup 2% milk (this also minimizes the filling spillover that other reviewers mentioned), use 2 oz shredded cheese, and turkey bacon, onion and spinach as described. Then you get six servings at 280 cals, 18 g fat. Still delicious, but a reasonable portion. I’ll keep coming back to this page for the general idea though!
Love that you’ve made the quiche your own and found a portioning that works for you! Your tweaks sound delicious and sensible, especially for those looking to manage calorie intake without sacrificing flavor. The serving sizes can indeed vary based on appetite and occasion. Your feedback and modifications provide a great alternative for others seeking a heartier slice. Thanks for sharing your insights and for making the recipe a staple in your kitchen.
I’m not sure how to get 12 servings from a 9” pie. But let me tell, disregarding my knife skills, the Quiche was absolutely delicious.
I made the spinach and bacon Quiche and it was deliciouslo followed your recipe eggzactly and by George I think you’ve got it! 😎♥️
This was very good. I used heavy cream and a Swiss and Gruyère cheese blend, as mentioned as options. Otherwise, I prepared and cooked as directed. I will definitely make this my go to quiche recipe.
Simply Delicious!!
I’ve read all the comments and suggestions and will make this for Christmas morning. I’m shocked how many people don’t know what Half and Half is! 🙂
Great recipe! I used it as a base and made the following changes: sautéed 8 oz package of mushrooms, 2 green onions, a bag of baby spinach, and then chopped them up. I air fried 3 slices of bacon, then chopped it. I also used 2 oz of goat cheese and crumbled it up (a little goes a long way!). I used 5 eggs and probably about 1/2 C half-and half. I also added a few shakes of hot sauce to the eggs. I used S&P to taste. I used a frozen pie crust and ALWAYS put the veggies and meat in the parbaked crust first, then carefully add the egg mixture until full. If I have leftover egg mixture I use it for something else. I cut it into quarters and ate it for breakfast over 4 days. This was DELICIOUS.
I’m very intrigued to know what 1 1/4 of half and half is? half of what? or am I missing something? Overall looks like a fab recipe. I’ll watch the video, and figure out what half and half is haha
Thank you for your interest in the spinach and bacon quiche recipe! I’m glad to hear you find it appealing. To clarify, ‘half and half’ is a dairy product commonly used in the United States. It’s a blend of equal parts whole milk and light cream, which makes it richer than milk but lighter than cream. It’s often used in recipes to add creaminess without being too heavy. In your case, ‘1 1/4 cups of half and half’ means you’ll need 1 and 1/4 cups of this milk-cream mixture. If half and half is not available where you are, you can easily make your own by mixing equal parts of whole milk and light cream. Enjoy the quiche, and I hope you find the video helpful!
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.
This is a nice recipe! I added an extra handful of spinach, used slightly less half and half, and chose mozzarella cheese. I used high quality bacon and cut off the solid fat bits before adding it in to the quiche.
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!
Followed the recipe exactly as indicated. The best I have every made. Now I’ll try it with ham
and favorite cheeses.
I lost my award winning (workplace breakfast competition) bacon, spinach quiche recipe, and this seemed similar. It’s actually better! I confess, made one change this time, used a potato crust made with frozen hash browns (Thawed, “dried” and added melted butter. Formed a crust for one quiche, par-baked, and then followed your recipe.) Difference is, using a pie crust, it freezes well…so typically two pie crust quiches are baked, one for now, one to freeze. Rather than freeze whole, it’s cut into slices, a bit of parchment (or foil or waxed) paper is slipped between slices. Wrap and pop into the freezer, pan and all…easily remove a slice or more, nuke and enjoy.
Great recipe, very versatile. I have used different cheeses, different meats. It always turns out great. I confess to using frozen deep dish pie crusts, but it’s always good.
Delicious! I used heavy cream instead of half and half. Came out perfect!😋
This sounds delicious! If I was going to use a store bought pie crust would I still need to do the blind baking step? Thanks!
Yes, if the pie crust has blind bake instructions on the package- use those instructions to blind bake! Enjoy the Quiche!
You have different directions for blind baking from the quiche recipe to the crust recipe. Make up your damn mind.
If you are making the quiche, follow the instructions for blind baking on the quiche recipe as it’s specific for the quiche. Thanks for the advice, but we will do whatever we want with our own minds.
Stacy Popham, you responded a lot nicer to George than what I would have lol. Some people I swear are just plain rude!
By the way this recipe turned out delicious, thank you!
Thanks Ronda!
The crust was PERFECT.. So flaky and flavorful. I couldn’t help going “mmmm” while eating because this recipe was just amazing. Definitely saving this one.
I have made this recipe many times and it’s hands down the best quiche I have ever served. I did add goat cheese to it also, made it so creamy 😋😋
So yummy! Perfect for Sunday brunch along with a mimosa! 😊
Delicious! Custard like. Great balance of ingredients. Thank you.
Just made this for dinner tonight. My husband and I loved it. Quick, easy and delicious!
Great recipe. We used approximately 20 % less filling, we used a frozen pie crust. I was not sure that all the ingredients would fit. I used heavy cream and mozzarella and extra sharp cheddar cheese. Worked out beautifully. Was incredible!
Mike F
This recipe was perfect! Quiche was delicious.
Really good! I used Swiss/Gruyere cheese instead. Light and fluffy!
My first Quiche and it was really good. I’m not a good cook, so this is an accomplishment! And would be easy to use any protein, cheese, and veggie. Thanks for the recipe!
Amazing!
Can I substitute store bought pie crust for your homemade?
Yes, that’s fine.
This recipe is easy and delicious.. and definitely worth a try! I used a frozen pie crust (because.. laziness!) and I think I could’ve gotten away with 1 less egg and 1/4 less of the half & half since I had some of that mixture leftover, even after using a deep dish pie crust. This was very good though. I baked for 45 minutes to get that golden brown yumminess. I’m already planning on making this again soon and trying out different meats and cheeses.
Great recipe. I adapted it a bit to make in a smaller GF pie shell, so reduced to 4 eggs & 1 cup half & half. Also substituted cilantro in place of spinach & added a sliced jalapeno pepper. It was yummy!
Just made this. Didn’t have time to make the crust. It was delicious 😋
Pie Pan on top and bottom turn upside down Bake about 25 min.no need for weights .doc shell with fork. 350 degrees .
Delicious! Easy to make everyone enjoyed will make again!
Recipe states 11/2 cups half and half. Of What?
Half and half is found near milk and buttermilk in the refrigerated section of the grocery store.
Despite a last-minute impulse and quite the shortage of several ingredients, this recipe still came through! Will definitely try this again (except with ALL the ingredients)!
Made it and it was a winner at our church brunch.
This was so delicious! Made with your crust recipe and in a pinch kept half the crust in the freezer while I prepped the rest of the recipe because I didn’t plan ahead. It was incredible and the crust was so tender and perfect. Will definitely be making many more times!
Turned out great. The best recipe yet!
Thanks, turned out fantastic. Added sauteed mushrooms and shallots instead of the onions.
Very tasty! I had a bit too much liquid from the onion and will cook it down a bit more next time, but overall a very tasty bake!
Delicious spinach quiche! My family loved it. I will definitely be making it again, and again! Thanks for the recipe!
This was excellent and easy. Thanks for a great recipe.
I made this lovely quiche and I did not have half and half only had heavy cream. Its in the oven now, don’t know if its going to come out right☹️
I substituted with heavy cream and it was delicious!
Super tasty and easy to make. I had my daughter’s make this for dinner and it turned out delicious and perfect. Cooked for 45 minutes.
Delicious!
Delicious!!! Only issue, I tried to double recipe for 2 pies. Ended up with too many fillings and not quite enough egg. But still a great recipe!!
I have made this twice. Substituted sausage and it turned out great!
If using a store bought crust do not bake 8 minutes prior to filling it.
It shrunk and when I poured the egg mixture in it overflowed .
Made this quiche this morning and it was delicious! It was so easy to make. I went strictly by the directions. Will definitely be making this again soon.
Making this again. This time it will be for our Christmas morning breakfast. The first time it was really easy and really tasty. Thanks for the great recipe!
Made it the other day. Delicious.
Cut the rest of into servings and frozen. Reheated it right from the freezer at 350 for about 15-20 minutes delicious.
Made this for our breakfast and it was awesome. Thanks for posting it. Will definitely make it again!
Made it this morning on the fly – DELICIOUS!!!! Everyone came back fir seconds. So I had to make another one to have leftovers!
I have come to trust this website immensely- all the recipes I’ve tried have been really successful!!! Love that. Even passed on the recipe to my sister at her request.
Thank you so much.
Fan for life.
I made this recipe this morning! I baked it about 55 minutes and the center was still runny! It was delicious, but thought if I had cooked it at a higher temperature, it would have been better.
I made this recipe and I have to say, this is the best quish I have ever had! Tastes of delight and fun! 😀
This is an easy and delicious quiche. If you have a smaller family like mine, it also makes great leftovers.
Awesome recipe indeed. thank you
I used 1 cup heavy cream and 1/4 cup milk along with the onions, bacon and spinach. I don’t use pie crust. I always spray the pie pan and sprinkle /4 cup of Quinoa for the crust. It is health and delicious.
How do you bake w/quinoa for the crust? Do you cook as usual then form as crust & pregame like w/crust, do u add seasoning or what? My daughter in law would probably like that better than pastry crust
One of the best recipes I’ve used over the years. Also added mushrooms which I precooked with the onion and spinach. I also used lemon pepper instead of salt. Adds a bit of a great, clean flavor. I give this recipe a huge rating! Thanks for sharing it with the world!
This recipe is fabulously balanced and creamy when with made with duck eggs, deli ham, and red onion. We’ve made it a few times and love it — kids and in-laws no less! Although the recipe seems to employ fewer eggs, less meat, and less cream, it doesn’t feel like we’re missing out on any flavor. When made with bacon and baked ham the salty meat seems to overwhelm eat bite.
I have made this a few times now and I just love it (so does my family). Great recipe.
what does she mean by half and half
Half and half milk is what she means
Equal amounts of heavy cream mixed with whole milk equals half-and-half.
Just made. Smells good. Sure wil taste delicious
Just for some peoples information, half and half is an American dairy food. Not worldwide. Just to cover some of the smart answers.