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?!
RATE and COMMENT below! I would love to hear your experience.
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Great recipe to include a little savory with the spinach quiche.
I do wish there were measurements for salt and pepper, since the raw egg-half&half mixture is not something you can really season to taste.
To solve the extra liquid, I used 2 regular crust as opposed to 1 deep dish. This also got me to the elusive 12 (or more) servings.
Hi Lauren,
Have you tried baking it without the crust to serve as a vegetable dish?
I am sure it will work.
Look forward to hearing from you.
Kind regards.
Marlene
Great
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 hate when people modify a recipe to make it ‘healthy.’ Eat less of it if you’re worried, but don’t mess with it…. My local paper used to have a column in its Sunday edition where people would send in their favorite recipe, and the columnist would work up a ‘healthier’ version of it. The thing is that they were almost invariably special occasion/holiday dishes that were indulged in once in a blue moon, rather than part of anyone’s regular dies…. I used to clip and keep the columns for the original recipes, not the ‘healthy’ versions. Unfortunately I moved one time too many, and lost the box I kept them in.
It shouldn’t bother you since you have the original recipe from the author; the lighter version was simply a comment that you didn’t even have pay attention to in order to make the original recipe.
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.