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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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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: 223kcal, Carbohydrates: 10g, Protein: 9g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 103mg, Sodium: 257mg, Potassium: 139mg, Fiber: 1g, Sugar: 1g, Vitamin A: 632IU, Vitamin C: 2mg, Calcium: 105mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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 😋