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!
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 recipe at the bottom for quantities.
- 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.
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.
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.
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 😉
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!
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.
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
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.
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.
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!
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.
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 😉
More savory brunch dishes
Spinach Bacon Quiche
- 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
- 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.