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 printable recipe card at the bottom of this post for quantities!
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.
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 😉
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.
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.
Quiche FAQs
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.
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
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.
Spinach Bacon Quiche
Recipe details
Equipment
- 9 inch pie plate
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.
Shanté says
Solid recipe. Easy to adapt to other fillings.
Nora says
I’m so glad, Shanté!
Kimmie says
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!
Nora says
I’m so glad, Kimmie!
Amanda says
Can I use a ready made frozen crust?
Nora says
Absolutely, Amanda!
Trudi says
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!
Denise says
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!
Holly says
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!
Julie says
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.
Nora says
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!
Nicole says
Can I make This ahead of time and bake it the next morning?
Nora Rusev says
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.
Jan shealy says
Made this for a brunch
I replaced bacon with lean ham cubes. It was a winner.
Carrie says
I don’t have milk can I use heavy cream? Or almond milk?
Nora Rusev says
Cream works, Carrie. I wouldn’t use almond milk though.
Nikki says
I was wondering how much extra flour would I add to make this hold together as a crustless quiche?
Nora Rusev says
Nikki, it should hold together without any extra flour.
Joanne says
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.
Rosalina Villarruel says
This is the best quiche recipe I’ve found in a long time. Thank you so much for taking the time to share!
Melissa Shultz says
Made this recipe this morning. It was very good. I will definitely make it again.
Nora Rusev says
I’m so glad, Melissa! Thanks for your review, I appreciate it very much.
Niki says
Delicious! Very easy!
Nora Rusev says
I’m so glad you enjoyed the quiche, Niki! Thank you for your review, I appreciate it.
Pat says
I followed this to the letter and it was a huge hit. What an easy and wonderful recipe! Thank you!
Candy says
This was wonderful! followed recipe. However, I added fresh sliced mushrooms and sauteed them with spinach.
Thank you, so yummy.
Sheryl says
This is so easy and you can substitute any cooked veggie like broccoli. Always turned out great!
Nora says
I’m so glad to hear this, Sheryl! And now I want to try it with broccoli, sounds so good.