spinach and bacon quiche recipe

Written BySheba G Updated On
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The Best spinach and bacon quiche recipe

I have been making this spinach and bacon quiche for years and it always gets rave reviews. My kids actually ask for it, which is a huge win in my book. The combination of salty bacon and fresh spinach is just perfect, and the creamy egg filling makes it so satisfying. This quiche works for breakfast, brunch, lunch, or even a light dinner. It is also a great way to sneak some greens into a meal. I love that it is packed with protein from the eggs and bacon, plus the spinach adds iron and vitamins. It is a complete meal in one dish.

Spinach and Bacon Quiche

4.6 from 697 votes

A classic quiche with a flaky crust, filled with savory bacon, fresh spinach, and a creamy egg custard. This dish is perfect for any meal of the day and is sure to be a family favorite.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

6 slices bacon, chopped
1 tablespoon olive oil
1 small onion, diced
3 cups fresh spinach
4 large eggs
1 cup heavy cream
1/2 cup milk
1 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

👨‍🍳Directions

1Preheat oven to 375°F.
2Make the crust: In a bowl, mix flour and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
3On a floured surface, roll out dough to a 12-inch circle. Transfer to a 9-inch pie dish. Trim and crimp edges. Prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5 minutes until lightly golden. Set aside.
4While crust bakes, cook bacon in a skillet over medium heat until crispy. Remove bacon and drain on paper towels. Discard all but 1 tablespoon of drippings from the pan.
5Add olive oil to the skillet with the reserved drippings. Cook onion until softened, about 3 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
6In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg. Stir in cooked bacon, spinach mixture, and Swiss cheese.
7Pour filling into the pre-baked crust. Place quiche on a baking sheet. Bake for 30-35 minutes, until center is set and top is lightly golden. Let cool for 10 minutes before slicing and serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Skillet
Rolling pin
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 210mg🧂Sodium: 620mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 16g

📝Notes

Tips: You can use a store-bought pie crust to save time. For a lighter version, substitute half-and-half for the heavy cream.

Watch Video Of How Spinach and Bacon Quiche Works

This spinach and bacon quiche is always a good idea because it is so versatile and easy to make. It works perfectly for a family brunch, a light dinner, or even a potluck. I love that I can rely on this recipe to please a crowd and it never lets me down.

❓ Frequently Asked Questions About Spinach and Bacon Quiche

1. Can I use frozen spinach instead of fresh?

Yes, you can. Thaw the frozen spinach completely and squeeze out as much water as possible before adding it to the filling. This prevents the quiche from becoming watery.

2. Can I make this quiche ahead of time?

Absolutely. You can make the quiche a day in advance. Let it cool completely, then cover and refrigerate. Reheat slices in the oven at 350°F for about 10 minutes.

3. What can I substitute for Swiss cheese?

Gruyere, cheddar, or Monterey Jack cheese all work well in this recipe. Feel free to use whatever cheese you have on hand.

4. How do I prevent a soggy crust?

Pre-baking the crust (blind baking) is key. Pricking the bottom with a fork and using pie weights helps keep the crust from puffing up and ensures it stays crisp.

5. Can I add other vegetables to this quiche?

Yes, mushrooms, bell peppers, or sun-dried tomatoes would be great additions. Just saute them with the onion and spinach to remove excess moisture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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