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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.
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.