Spinach bacon quiche is a classic savory quiche with a creamy egg filling, crispy bacon, tender spinach, and melty cheddar baked in a flaky crust. It's rich, filling, and perfect for brunch, holidays, or an easy breakfast-for-dinner night.
A Quick Look at the Recipe
✅ Recipe Name: Spinach Bacon Quiche
🕒 Ready In: ~1 hour
👪 Serves: 8
🍽 Calories: ~420 per slice (estimated)
🥣 Main Ingredients: Pie crust, eggs, heavy cream, spinach, bacon, cheddar cheese
📖 Dietary Info: Gluten-free option
👌 Difficulty: Easy - mix then bake
SUMMARIZE & SAVE THIS CONTENT ON
The bacon adds smoky flavor, the spinach keeps it balanced, and the heavy cream creates that smooth custard texture that makes quiche taste special. It slices cleanly and reheats well, which makes it great for meal prep.
If you want more make ahead breakfast ideas, try our Egg White Quiche, Greek Yogurt Bagels, Spring Vegetable Frittata, or Cottage Cheese Pancakes.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Spinach Bacon Quiche:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Spinach Bacon Quiche:
- Recipe Notes & Tips:
- How to Store:
- Spinach Bacon Quiche FAQs:
- More Breakfast Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Spinach Bacon Quiche
Why You'll Love this Spinach Bacon Quiche:
Classic Quiche Flavor: Bacon, cheddar, and a creamy custard filling make it taste rich and satisfying.
Great for Brunch or Dinner: It works for breakfast, brunch, lunch, or an easy dinner with a salad.
Easy to Make Ahead: Bake it once and reheat slices for quick meals all week.
Perfect Texture: Heavy cream helps the quiche bake up smooth and custardy, not dry.
Key Ingredients:
- pie crust. Gives the quiche structure and makes it easy to slice and serve.
- eggs and heavy cream. Create the rich custard filling that makes quiche taste smooth and creamy.
- bacon. Adds smoky flavor and makes the quiche hearty and satisfying.
- spinach. Adds color and balance, and it bakes right into the custard.
- cheddar cheese. Adds melty texture and savory flavor throughout the filling.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Crustless option: Skip the pie crust and bake the spinach bacon quiche in a greased pie dish for a lower carb option.
- Cheese swap: Use Swiss, mozzarella, or a cheddar blend instead of cheddar.
- Add veggies: Add sautéed mushrooms or diced bell peppers for extra flavor.
- Use turkey bacon: Turkey bacon works if you want a lighter option, but it will be less crispy.
- Gluten-free option: Use a gluten-free pie crust if needed.
How to Make Spinach Bacon Quiche:
- Step 1: Preheat the oven to 375°F. Place the pie crust in a pie dish. In a bowl, whisk together the eggs, heavy cream, salt, garlic powder, onion powder, and pepper until smooth.
- Step 2: Add half of the spinach to the pie crust, then add half of the bacon and half of the cheddar.
- Step 3: Repeat with the remaining spinach, bacon, and cheddar. Pour the egg mixture evenly over the layers.
- Step 4: Bake for 35 to 45 minutes, or until the center is set and no longer jiggly. Let rest for 10 minutes before slicing and serving.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
Recipe Notes & Tips:
- Layering helps: Layering spinach, bacon, and cheese twice keeps the fillings evenly distributed so everything does not sink to the bottom.
- Cook bacon until crisp: Crisp bacon holds its texture better after baking.
- Do not over bake: Pull the quiche when the center is just set since it will continue to firm up as it rests.
- Rest before slicing: Let it rest for 10 minutes so the custard sets and slices stay clean.
- If spinach is wet: Pat it dry so extra moisture does not make the quiche watery.
How to Store:
Refrigerator: Store spinach bacon quiche in an airtight container for up to 4 days.
Reheat: Warm slices in a 325°F oven until heated through for the best texture. The microwave works too, but the crust will soften.
Freezer: Freeze slices for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot.
Spinach Bacon Quiche FAQs:
To keep spinach bacon quiche from being watery, make sure the spinach is dry and the bacon is cooked until crisp. Avoid adding excess moisture and bake until the center is set.
Par baking is optional for spinach bacon quiche, but it can help prevent a soggy bottom crust. If your crust tends to bake up soft, par bake it for a few minutes before adding the filling.
Spinach bacon quiche is done when the center is set and no longer jiggly and the top looks lightly golden. Let it rest for 10 minutes so the custard finishes setting before slicing.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Spinach Bacon Quiche
Ingredients
- 1 single pie crust
- 8 eggs
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 8 slices bacon, cooked & diced
- 1 cup cheddar cheese, shredded
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 375°F. Place the pie crust in a pie dish.
- In a bowl, whisk together the eggs, heavy cream, salt, garlic powder, onion powder, and pepper until smooth.
- Add half of the spinach to the pie crust, then add half of the bacon and half of the cheddar.
- Repeat with the remaining spinach, bacon, and cheddar.
- Pour the egg mixture evenly over the layers.
- Bake for 35 to 45 minutes, or until the center is set and no longer jiggly.
- Let rest for 10 minutes before slicing and serving.
Nutrition
Notes
- Layering helps: Layering spinach, bacon, and cheese twice keeps the fillings evenly distributed so everything does not sink to the bottom.
- Cook bacon until crisp: Crisp bacon holds its texture better after baking.
- Do not over bake: Pull the quiche when the center is just set since it will continue to firm up as it rests.
- Rest before slicing: Let it rest for 10 minutes so the custard sets and slices stay clean.
- If spinach is wet: Pat it dry so extra moisture does not make the quiche watery.
Leave a Reply