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Home / Recipes / Breakfast / Spinach Bacon Quiche

Spinach Bacon Quiche

1 hr 20 mins
| 28 Comments |
4.85 from 44 votes
Jump to Recipe 12/19/20 | Updated: 12/19/20 | by Nora
Spinach Bacon Quiche Pin 1

Try this delicious Spinach Bacon Quiche for your next weekend brunch. Made so easy with frozen pie crust and a simple but flavorful filling!

lifting a slice of spinach bacon quiche from the pie dish

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!

Case in point: My Spinach Bacon Quiche, that’s not only quick to pull together, but also tastes incredibly delicious. Although there’s absolutely no need to tell our brunch guests and instead pretend it was the longest labor of love… Right?! 😉

I like using my Homemade Pie Crust when I have some extra time, but I definitely use storebought whenever I need a quick fix. Feel free to substitute puff pastry if you prefer!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for spinach bacon quiche with text labels
Ingredients for Spinach Bacon Quiche: Bacon, onion, baby spinach, eggs, salt, pepper, nutmeg, flour, milk, pie crust and cheese.

Ingredient notes

  • Crust: Feel free to make your own, or use puff pastry in place of the ready-made pie crust.
  • Spinach: Use ½ of a 10-oz bag frozen spinach in place of fresh, if you prefer. Thaw and drain well before using.
  • Milk: I used regular whole milk here for a rich but not too rich filling. Feel free to use heavy cream for a more decadent dish, or 2% for a lighter quiche. Half-and-half works, too.

How to make a Spinach Bacon Quiche

1. Start by cooking the bacon and onion in a large skillet until the onion has softened and the bacon is cooked.

photo collage to show how to make bacon spinach quiche filling

2. Next, add the baby spinach and cook it until it has wilted. The spinach will lose a lot of volume, so don’t be alarmed if your skillet is piled up high!

Take the skillet off the heat once the spinach is cooked.

3. Whisk the eggs, milk, seasoning and flour in a bowl or measuring jug until smooth.

photo collage to show how to combine egg mixture for quiche

4. Now, assemble your quiche:

  • Fit the crust in a greased pie dish and prick the bottom a few times with a fork.
  • Add the spinach/bacon mix.
  • Sprinkle with cheese.
  • Pour over the egg mixture.
photo collage to show how to assemble a spinach bacon quiche

Then, all that’s left to do is waiting for the quiche to finish baking!

I strongly recommend leaving the quiche to sit on the counter for 10 minutes before slicing it. Even if it’s super hard and you’ll want to dig right in 😉

overhead view of baked spinach bacon quiche in white pie plate

Recipe tips

Precooking the spinach:

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!

Baking time:

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.

fork in slice of spinach bacon quiche

Make ahead instructions

Make sure the quiche has cooled completely. Then keep it tightly wrapped in foil in the fridge for up to 2 days.

Freezer instructions

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 frozen quiche

From frozen:

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.

fork stuck in slice of spinach bacon quiche

Quiche FAQs

What is the best cheese to use for quiche?

I recommend using a cheese that’s on the sharp side with a robust flavor you really enjoy.

One of my favorites for quiche is definitely Gruyere cheese. White cheddar, Swiss or Monterey Jack are also delicious.

How do you make a quiche without a soggy bottom?

The most important part is to fully pre-cook the vegetables, so they don’t release their juices during the baking process.

Next, you can blind bake the crust, but I honestly barely ever do this. I prefer to set a baking sheet in the lower-middle half of the oven as it preheats. Then, I can place the quiche directly on the hot baking sheet and the bottom will start cooking immediately. This results in a nice finish on the bottom crust without having to blind bake!

Why is my quiche watery?

If you over-bake the quiche, it can come out watery due to the protein content of the eggs.

If you don’t fully pre-cook the vegetables, the quiche filling can also turn watery from the juices they release as they cook.

Serving ideas

Spinach and bacon is one of my favorite flavor combinations for a springtime quiche (Easter! Mother’s Day!), but it’s just as good for a Thanksgiving or Christmas brunch. My kids call it “French pie”, so it must be delicious 😉

We like to add a side of roasted asparagus in the spring, and a winter fruit salad for fall/winter holidays. So good!

More savory brunch dishes

  • Easy Quiche Lorraine
  • Hashbrown Breakfast Casserole
  • Easy Tomato Spinach Feta Quiche
  • Overnight Breakfast Casserole with Sausage

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
white pie dish with a spinach bacon quiche inside
Save Recipe Saved!

Spinach Bacon Quiche

Try this delicious Spinach Bacon Quiche for your next weekend brunch. Made so easy with frozen pie crust and a simple but flavorful filling!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.85 from 44 votes
Print Add Review

Recipe details

Prep 20 mins
Cook 50 mins
Cooling Time 10 mins
Total 1 hr 20 mins
Servings 8 slices
Difficulty Easy

Equipment

  • 9 inch pie plate
  • Large Skillet
  • Medium Mixing Bowl

Ingredients
 

  • 1 (9 inch) pie crust
  • 2 oz diced bacon or more to taste
  • 1 small onion chopped (about ½ cup)
  • 1 (6-oz) bag baby spinach large stems removed, leaves lightly chopped if desired
  • 1 cup shredded cheese Monterey Jack, Gruyère or Cheddar are all nice
  • 5 large eggs
  • 1 ¼ cups milk
  • 1 tablespoon flour
  • ½ teaspoon salt
  • Pinch ground nutmeg
  • ground black pepper to taste

Instructions
 

  • 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 in a medium mixing bowl.
  • 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.
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Notes

Ingredient Notes:

Crust: Feel free to make your own, or use puff pastry in place of the ready-made pie crust.
Spinach: Use ½ of a 10-oz bag frozen spinach in place of fresh, if you prefer. Thaw and drain well before using.
Milk: I used regular whole milk here for a rich but not too rich filling. Feel free to use heavy cream for a more decadent dish, or 2% for a lighter quiche. Half-and-half works, too.

Cooking Tips:

Precooking the spinach:
Do not skip pre-cooking the spinach, as your quiche will come out soggy if you do.
Baking time:
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.

Make Ahead Instructions:

Make sure the quiche has cooled completely. Then keep it tightly wrapped in foil in the fridge for up to 2 days.

Freezer Instructions:

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 your frozen quiche:

From frozen:
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.

Nutrition

Serving: 1sliceCalories: 237kcalCarbohydrates: 15gProtein: 10gFat: 14gSaturated Fat: 5gCholesterol: 119mgSodium: 439mgPotassium: 277mgFiber: 1gSugar: 2gVitamin A: 2310IUVitamin C: 7mgCalcium: 160mgIron: 1.8mg
Nutrition is an estimate.

More recipe information

Course: Breakfast
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Shanté says

    August 08, 2022 at 1:07 am

    5 stars
    Solid recipe. Easy to adapt to other fillings.

    Reply
    • Nora says

      August 21, 2022 at 12:00 pm

      I’m so glad, Shanté!

      Reply
  2. Kimmie says

    May 15, 2022 at 2:06 am

    5 stars
    Delicious! Husband said it was the best quiche I’ve ever made. I used refrigerated brand crust and half and half on the dairy. Will be making again!

    Reply
    • Nora says

      May 15, 2022 at 3:13 pm

      I’m so glad, Kimmie!

      Reply
  3. Amanda says

    March 10, 2022 at 10:27 pm

    Can I use a ready made frozen crust?

    Reply
    • Nora says

      March 11, 2022 at 7:54 pm

      Absolutely, Amanda!

      Reply
  4. Trudi says

    December 26, 2020 at 3:43 pm

    And I have cut downing the dairy (never mind I Do know its is cheese)I use coconut cream or coconut milk instead. It does seem to help with the runny nose symptoms!

    Reply
  5. Denise says

    August 19, 2020 at 8:51 pm

    5 stars
    So good!! We loved that it was easy to make and had so much flavor. We used breakfast chicken sausages and almond milk but nonetheless it was delicious!

    Reply
  6. Holly says

    June 11, 2020 at 3:52 am

    5 stars
    Followed recipe but added a little extra bacon. Both my son and my husband ( not quiche fans) loved it. Served it with a Caesar salad for a light dinner.Delicious!

    Reply
  7. Julie says

    May 30, 2020 at 7:10 pm

    Do I have to add flour? I have celiac disease and gluten free AP flour just tastes different. I have a GF pie crust that’s good though.

    Reply
    • Nora says

      May 30, 2020 at 10:32 pm

      Julie, the flour just adds a little stability. You can leave it out, the quiche filling will be a little creamier but otherwise it should work fine. Hope that helps!

      Reply
  8. Nicole says

    May 09, 2020 at 9:19 pm

    Can I make This ahead of time and bake it the next morning?

    Reply
    • Nora Rusev says

      May 12, 2020 at 4:09 pm

      Nicole, I would strongly advise against that. If you check out the recipe notes, you’ll see how to bake it ahead and store to reheat later. That’s the safest approach if you need to make the quiche ahead.

      Reply
    • Jan shealy says

      August 06, 2020 at 4:19 pm

      5 stars
      Made this for a brunch
      I replaced bacon with lean ham cubes. It was a winner.

      Reply
  9. Carrie says

    April 11, 2020 at 2:37 pm

    I don’t have milk can I use heavy cream? Or almond milk?

    Reply
    • Nora Rusev says

      April 13, 2020 at 3:15 pm

      Cream works, Carrie. I wouldn’t use almond milk though.

      Reply
  10. Nikki says

    February 07, 2020 at 6:12 pm

    I was wondering how much extra flour would I add to make this hold together as a crustless quiche?

    Reply
    • Nora Rusev says

      February 11, 2020 at 11:10 pm

      Nikki, it should hold together without any extra flour.

      Reply
  11. Joanne says

    January 31, 2020 at 4:28 pm

    Hi,
    I’m going to make this without the crust as I can’t have gluten. I loved my own pie crust but making quiche without it saves time. Still miss the crust though. I’m sure it will turn out just great, and you are right to say the vegs need to be cooked first. Dump and bake just doesn’t work. Thanks for posting your recipe.

    Reply
  12. Rosalina Villarruel says

    January 17, 2020 at 1:10 pm

    5 stars
    This is the best quiche recipe I’ve found in a long time. Thank you so much for taking the time to share!

    Reply
  13. Melissa Shultz says

    January 02, 2020 at 2:54 am

    5 stars
    Made this recipe this morning. It was very good. I will definitely make it again.

    Reply
    • Nora Rusev says

      January 02, 2020 at 2:01 pm

      I’m so glad, Melissa! Thanks for your review, I appreciate it very much.

      Reply
  14. Niki says

    December 14, 2019 at 5:07 pm

    5 stars
    Delicious! Very easy!

    Reply
    • Nora Rusev says

      December 15, 2019 at 12:31 am

      I’m so glad you enjoyed the quiche, Niki! Thank you for your review, I appreciate it.

      Reply
  15. Pat says

    November 11, 2019 at 4:35 pm

    5 stars
    I followed this to the letter and it was a huge hit. What an easy and wonderful recipe! Thank you!

    Reply
  16. Candy says

    November 05, 2019 at 3:35 am

    5 stars
    This was wonderful! followed recipe. However, I added fresh sliced mushrooms and sauteed them with spinach.
    Thank you, so yummy.

    Reply
  17. Sheryl says

    October 28, 2019 at 1:11 am

    5 stars
    This is so easy and you can substitute any cooked veggie like broccoli. Always turned out great!

    Reply
    • Nora says

      October 28, 2019 at 8:56 pm

      I’m so glad to hear this, Sheryl! And now I want to try it with broccoli, sounds so good.

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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