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
*I originally shared this recipe January 2014. Updated April 2020 with process photos and freezing instructions.
Have you tried this recipe?!
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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.