- 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 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.
Step by Step Recipe Video
Ingredient Notes:Crust: Feel free to make your own, or use puff pastry in place of the ready-made pie crust. Spinach: Use 1/2 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: 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 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.
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 good 😉