Try this delicious Spinach Bacon Quiche for your next weekend brunch. Made so easy with frozen pie crust and a simple but flavorful filling!
Hands up: Do you think quiche is hard to make?
Well, I most definitely thought so for the longest time. But we’re in luck: It’s actually super simple, but oh-so impressive!
Although there’s absolutely no need to tell our brunch guests and instead pretend it was the longest labor of love… Right?! 😉
Spinach and Bacon Quiche Video Tutorial:
Spinach and Bacon Quiche Recipe
Spinach and bacon is one of my favorite flavor combinations for a springtime quiche. My kids call it “French pie”, so it must be good 😉
I don’t know why, maybe it’s the spring-green from the spinach, or the fact that there’s so many brunch occasions during this season?
Either way, I love to make this for Easter (or have my husband make it for Mother’s Day!).
It’s really the simplest recipe, and you can even make it ahead for a very relaxed breakfast.
How to Make Spinach and Bacon Quiche:
How to make a spinach quiche filling:
I have seen (and tried!) way too many spinach quiche recipes where the spinach doesn’t get pre-cooked – and I just doesn’t work.
The way to make a bacon and spinach quiche filling is to brown the bacon with some chopped onion, add the spinach to wilt, and then let this cool while assembling the egg mixture.
Once everything is ready, you just have to add everything to the pie crust and bake it. It is a little extra work, but not much. AND you will be rewarded with a seriously delicious quiche!
How long to bake quiche:
The quiche needs to bake enough to set the filling, but also to cook the pie crust so you don’t end up with a soggy bottom.
I bake this quiche for around 50 minutes, which sets the filling nicely and cooks the crust, too.
But I also put the baking sheet in the oven already as it preheats! This helps to immediately add some extra heat to the bottom of the quiche, so the pie crust cooks a little quicker and gets a bit crispier.
Can you make quiche ahead?
Yes, you can.
Keep it tightly wrapped in foil in the fridge for up to 2 days.
Can you freeze quiche?
Yes, you can.
Wrap well first in plastic wrap, then in aluminum foil. Label with the name and use-by date (freeze for up to 2 months).
How to reheat quiche:
No need to thaw before reheating! Remove the wrapping and at 350°F for 25-35 minutes, or until piping hot all the way through.
From the fridge:
I prefer reheating individual slices from the fridge (it’s faster!).
Place a rack over a lined baking sheet. Place the quiche slices on the rack and heat for 5-10 minutes at 350°F, or until the quiche is heated to your liking.
More savory brunch recipes you’ll love:
Spinach Bacon Quiche
* These are affiliate links and I make a commission for purchases made after clicking through.
- 1 (9 inch) pie crust
- 2 oz chopped bacon or more to taste
- 1 small onion chopped
- 1 bag 6oz baby spinach (remove large stems for a neater look)
- 1 cup shredded cheese Monterey Jack, Gruyère or Cheddar are all nice
- 5 large eggs
- 1 1/4 cups milk
- 1 tablespoon flour
- 1/2 teaspoon salt
- Pinch ground nutmeg
- Ground black pepper to taste
- Prep: Place a lined baking sheet in the oven and preheat it to 410°F. Lightly grease a deep dish 9 inch pie plate and fit the crust inside. Prick the bottom of the pastry with a fork a few times. Place in the fridge until ready to use.
- Cook filling: Cook the bacon in a large frying pan until browned. Add the onion and cook until softened, then add the spinach and cook until wilted and excess moisture has evaporated. (Gently pat dry with paper towels if your spinach released a lot of water and still feels very wet.)
- Make egg mix: Whisk together eggs, milk, flour, salt, nutmeg and pepper.
- Assemble: Place the spinach mix into the prepared crust. Sprinkle with the cheese. Pour the egg mix over it.
- Bake: Reduce oven temperature to 375F. Bake for 45-50 minutes or until the middle is set. If the top gets too brown, loosely cover with a piece of foil. Let stand for 10 minutes before slicing into wedges to serve.