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. I suggest pre-baking the pie crust for 8 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. Bake for 35 to 45 minutes until the egg mixture is set. Allow to cool for 5-10 minutes 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
Add to Meal Plan

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 350 degrees F. Prepare the pie pan with unbaked pie crust. Pre-bake the pie crust for 8 minutes (I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie, weights and parchment paper.)
  • 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 pie crust.
  • Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
  • Bake for 35 to 45 minutes until the egg mixture is set. Allow to cool for 5-10 minutes 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. 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.

  2. 5 stars
    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!

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