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A freshly baked bacon spinach quiche with a golden crust, served on a wooden board with fresh spinach and eggs in the background.

Bacon Spinach Quiche

This Bacon Spinach Quiche is a perfect blend of crispy bacon, tender spinach, and creamy eggs baked into a flaky crust. Whether for brunch, a quick weeknight meal, or a make-ahead breakfast, this quiche is rich, savory, and endlessly versatile. Serve it warm or cold, with a fresh salad or a cup of coffee, for a comforting yet elegant dish that never fails to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Breakfast, Main Course
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crust:
  • 1 store-bought or homemade pie crust 9-inch
  • 1 tablespoon butter for greasing
  • For the Filling:
  • 6 slices bacon cooked and crumbled
  • 1 cup fresh spinach chopped (or ½ cup thawed, drained frozen spinach)
  • ½ cup grated Swiss Gruyère, or sharp cheddar cheese
  • 4 large eggs
  • 1 cup heavy cream or half-and-half
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg optional, for added warmth
  • Optional Add-ins:
  • ½ cup sautéed mushrooms
  • ¼ cup caramelized onions
  • ¼ teaspoon crushed red pepper flakes for extra heat
  • 2 tablespoons chopped fresh herbs thyme, chives, or parsley

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk
  • Skillet (for cooking bacon and spinach)
  • Rolling pin (if using homemade crust)
  • Parchment paper and pie weights (for blind baking crust)
  • Oven mitts

Method
 

  1. Prepare the Crust:
  2. Preheat your oven to 375°F (190°C).
  3. Roll out the pie crust and press it into a 9-inch pie dish. Trim any excess and crimp the edges.
  4. Poke the bottom with a fork and place a parchment paper-lined crust with baking weights or dried beans.
  5. Blind bake for 10 minutes, then remove the weights and bake for another 5 minutes until slightly golden. Let cool.
  6. Cook the Bacon and Spinach:
  7. In a skillet over medium heat, cook the bacon until crispy, then drain on paper towels and crumble.
  8. Using the same skillet, sauté the spinach for 1-2 minutes until wilted. (If using frozen spinach, squeeze out excess liquid.)
  9. Prepare the Egg Mixture:
  10. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
  11. Stir in half the cheese, bacon, and spinach.
  12. Assemble and Bake the Quiche:
  13. Pour the egg mixture into the pre-baked crust and top with remaining cheese and bacon.
  14. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
  15. Let it cool for 5-10 minutes before slicing.
  16. Serve and Enjoy:
  17. Serve warm, at room temperature, or chilled. Pair with a side salad, roasted vegetables, or fresh fruit.

Notes

Crustless Version: Skip the crust and grease the pie dish well. Bake for 5 minutes less.
Dairy-Free Option: Substitute coconut or almond milk for cream and use dairy-free cheese.
Storage: Keep leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheating Tip: Warm in a 350°F oven for 10 minutes or microwave for 30 seconds.
Enjoy your Bacon Spinach Quiche, a delicious, comforting, and versatile dish!