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Bacon spinach quiche is a delicious addition to the brunch table. Fresh spinach and crisp bacon are surrounded by a creamy egg custard for a delightful taste.
Quiche is one of my go-to dishes when it comes to serving brunch or just making breakfast for my husband and myself.
It’s not just because I already love pie — quiche is a great option for so many meals.
With a creamy texture, pops of flavor from bacon and cheese, and plenty of fresh spinach, this quiche reminds me of relaxing cafe lunches, even if I’m really just sitting at my own table.
If you’ve never made quiche before, it’s easier than you might think!
Why you’ll love this recipe
It’s versatile. Quiche is one of those dishes you can enjoy for breakfast, lunch, or dinner.
It’s elegant, but easy. With just a little whisking and some layering, you can prep quiche very quickly, but it always looks lovely on the plate.
Quiche versus frittata
Quiche is a French savory egg-based custard baked in a pie or tart shell. It can have any number of add-ins, such as ham, bacon, chicken, tomatoes, zucchini, onions, cheddar cheese, and more.
Quiche is baked in the oven, preferably with a blind-baked crust.
A frittata is also egg-based, but Italian in origin. Frittatas also have additional ingredients, like in my asparagus dill frittata.
Unlike quiche, a frittata is cooked on the stove first, then moved to the oven to be finished.
Bacon: I like to use thick-cut bacon for most of my recipes. You can use your favorite, keeping in mind that you might want more if you are using a thinner bacon.
Remember to cook the bacon before assembling the quiche. You can do this ahead of time or while the crust chills. For an easy method, check out my post on how to bake bacon.
Turkey bacon is also an option if you are avoiding pork.
Eggs: Large eggs are now the standard size available. If you have a different size, don’t worry about increasing or reducing the number used; the total volume is negligible.
Pie crust: If you don’t want to fuss with making your own pie crust, go ahead and use store bought pie crust!
Unroll the crust and shape it in the pie plate as usual, then chill in the freezer before blind baking.
Cream: In order to make a wonderfully creamy custard, I recommend using heavy cream, which is also labeled as heavy whipping cream.
Milk: This recipe uses an equal amount of cream and milk. I use 2% milk as it is what we have on hand for drinking.
You can use all milk for a lower fat quiche, but note the texture will be somewhat different.
I have not tested this recipe with nondairy milk alternatives. If you choose to use one, make sure it is unflavored and unsweetened.
Shredded cheese: Gouda is wonderful in this recipe. You can also use mozzarella, parmesan, cheddar, or your favorite cheese.
Baby spinach: I like fresh baby spinach because it is tender and you don’t need to cook it before adding it to the quiche. Tear any larger leaves into pieces.
If you prefer to use chopped frozen spinach, make sure it is thawed and squeezed dry. You’ll need to remove as much liquid as possible before adding it to the quiche.
How to make bacon spinach quiche
For this recipe for quiche, you’ll first need to prep and parbake the crust.
Parbaking ensures the crust is cooked all the way through, especially on the bottom. If you don’t parbake, you run the risk of having a raw crust that can fall apart.
Place your crust into a pie pan and crimp the edges as desired. Pop it into the freezer for 30 minutes. This will keep the fats cold and hold the crust together as it bakes.
Place a piece of parchment paper or aluminum foil in the crust and fill it with pie weights, dry beans, or uncooked rice.
Bake the crust for 20 minutes at 400°F, then carefully remove the foil and beans, and bake another 8 minutes. Remove from the oven and let cool while you prepare the filling.
In a bowl, whisk together the eggs, cream, milk, salt, garlic powder, and pepper until well blended.
Sprinkle half the shredded cheese onto the baked crust, followed by half the chopped bacon.
Then, add the spinach, and pour the egg mixture over the top.
Top with the remaining cheese and bacon.
Carefully place the quiche in the oven. You can set the pie plate on a baking sheet if you like; this will help catch any spills.
Bake for 45 minutes at 350°F, until the crust is golden and the quiche is slightly puffed and browned. The edges should be set with just a slight jiggle in the middle.
Let the quiche cool for at least 15 minutes before cutting. This will help the filling set for slicing.
Can I make this a crustless quiche?
Want to skip fussing with a crust? You can make this a crustless quiche, or even individual crustless quiches.
If not using a crust, coat the inside of your pie pan with nonstick spray, then layer in ingredients.
Crustless quiche will bake in less time, approximately 35 minutes instead of 45. Check it at 30 to see if it is browned. The center should be just barely wiggly.
Store leftover quiche in an airtight container or wrap the pie plate tightly with plastic wrap or foil.
Make sure to cool it to room temperature before storing. Leftover quiche will last in the refrigerator for 3-4 days.
You can eat leftover quiche cold, or simply reheat in the microwave.
If you would like to freeze quiche, it is best frozen before baking.
Place the filled quiche on a baking sheet and place in the freezer until firm. Then, remove baking sheet from the freezer and wrap the quiche tightly in foil and place in a freezer bag.
Freeze for up to 1 month. When ready to bake, do not thaw, but add 10-20 minutes to baking time.
To freeze after baking, follow the method above, then reheat from frozen for 25 minutes at 350°F.
Serve this delicious bacon spinach quiche with a light salad or as part of a brunch spread. It’s guaranteed to be a hit.
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Bacon Spinach Quiche
- 1 pie crust, unbaked
- 3 eggs
- 3/4 cup heavy cream
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded gouda, or mozzarella, divided use
- 1/2 cup chopped cooked bacon, divided use
- 2 cups baby spinach
- Preheat oven to 400°F. Arrange pie crust in pie pan and crimp edges as desired. Chill crust in the freezer for 30 minutes. Meanwhile, cook and chop your bacon and get out the rest of the ingredients.
- Line the inside of the crust with foil or parchment, then fill with pie weights or dry beans. Bake crust for 20 minutes, then remove foil and weights and bake another 8 minutes. Let cool and reduce oven to 350°F.
- In a bowl, whisk together eggs, cream, milk, salt, garlic powder, and pepper until smooth and blended.
- Scatter half the cheese and bacon into the bottom of the baked crust, then add the spinach. Pour over the egg mixture, then top with remaining cheese and bacon.
- Carefully transfer pie plate to the oven (you can place on a baking sheet if desired) and bake at 350°F for 40-45 minutes, until lightly browned and center is just barely jiggly.
- Let cool at least 10 minutes before serving.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…