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Spinach Bacon Quiche

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This Bacon Spinach Cheese Quiche is an easy dish for breakfast, brunch or dinner. Perfect for Mother’s Day or holidays.

Slice of quiche on square wooden plate.Pin
Bacon Spinach Cheddar Quiche

This quiche recipe becomes even easier with a few meal prep tricks. If you bake or air fry bacon, always fill the pan with as many pieces as you can. Then I take the extras and hide them in them in the freezer So, you will always have a few pieces of crispy bacon stashed in the freezer.

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Slice of bacon spinach quiche on a wooden plate.Pin

So with the stashed bacon, a refrigerated pie crust, and a half bag of baby spinach, this quiche is in the oven in 5 minutes. What could be easier?

While it’s baking in the oven, you can do the plethora of other things you have been neglecting. 🙂 Serve quiche with a simple side salad and it makes a complete meal.

What you need

Whole quiche on a black board with antique pie server.Pin
  • eggs – use large eggs.
  • milk – use whole milk, half and half or heavy cream.
  • cheese – you can use whatever cheese you like. We like cheddar cheese but mozzarella cheese, gouda, Swiss cheese
  • pie crust – use refrigerated pie crust or homemade.
  • bacon – crisp up the bacon well so that it crumbles easily. Do this ahead and store in the freezer for easy meal prep. You can substitute ham if you’d like.
  • spinach – use fresh spinach or previously wilted spinach that you store in the freezer for meal prep. Package frozen spinach can also be used but be sure to squeeze the excess water out of it.
  • dill weed
  • black pepper -freshly ground is always best.
  • nutmeg – use grated whole nutmeg, if you have it. If not you can use pre-grated.

Optional ingredients

  • Onions – use caramelized onions or chopped, sautéed onions in a bit of olive oil.
  • minced garlic – lightly sautéed
  • sliced mushrooms – lightly sautéed

For Homemade pie crust

  • flour
  • butter
  • water
  • salt
Ingredients for homemade pie crust. See recipe for details.Pin

Step-by-step process

How to make pie crust

Pie crust is really ridiculously easy to do. You can use a store-bought pie crust if you don’t have time.

Step One:

Cut butter into squares. Place it back in the refrigerator. The butter must be really cold.

Butter cut into cubes.Pin
Cut butter into cubes. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Measure flour and salt—place in food processor bowl. 

Flour in a food processor bowl.Pin
Add the flour to a food processor bowl. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Place butter in a food processor with flour and salt.

Butter added to the flour.Pin
Butter chunks with the flour. Photo Credit: Binky’s Culinary Carnival.

Step Four:

Pulse until the butter in the flour mixture appears to be the size of peas.

Pea sized chunks of butter in the flour.Pin
Pulse until the flour and butter pieces are pea-sized. Photo Credit: Binky’s Culinary Carnival.

Step Six:

Add ice water; drop one tablespoonful at a time until the dough comes together. 5-7 tablespoons total.

Gather dough. Wrap in waxed paper. Refrigerate for at least one hour to several days.

Dough in the food processor.Pin
Add water until a dough forms. Photo Credit: Binky’s Culinary Carnival.

To roll the crust

Step One:

Place the pie dough on a floured cutting board.

Dough ball on a floured board.Pin
Place dough on a flowered board. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Roll to a 12″ diameter circle.

Dough rolled into a circle.Pin
Roll dough into a 12″ circle. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Place pie crust in a 9-inch pie dish. Crimp edges.

Crimped dough in a pie plate.Pin
Place the dough in the pie plate. Photo Credit: Binky’s Culinary Carnival.

How to blind bake the crust

**For a single-crust pie.

  1. Blind bake the pie crust. This is a very important step. If the crust isn’t blind-baked, it will end up a soggy mess because of the moisture in the filling.
  2. Spread a large sheet of parchment paper or waxed paper onto the crust. Spread pie weights evenly along the bottom of the crust. (If you don’t have pie weights, use a bag of dried beans.)
  3. Bake crust at 350°F for about 30 minutes.
Par baked pie crust.Pin

Pie crust is really ridiculously easy to do. If you don’t have time, you can use a store bought pie crust.

For filling

Step One:

Crack eggs into a large bowl.

Eggs cracked into bowl.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Two:

Add milk.

Milk added to the cracked eggs.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Three:

Whisk together well.

Egg and milk whisked up.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Four:

Grate nutmeg with a micro-plane directly over the bowl.

Add remaining spices.

Combine. You can do the above steps in a blender or food processor if you’d like.

Grating whole nutmeg into egg mixture.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Five:

Lay fresh baby spinach pieces on top of each other.

Slice into strips.

Chopped spinach on a green board.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Six:

Add bacon and spinach to the egg mixture.

Combine.

Bacon and spinach added to the egg mixture.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Seven:

Grate the cheese. Add it to the egg mixture.

Cheese added to the egg mixture.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Eight:

Combine well.

All ingredients mixed together.Pin
Photo Credit: Binky’s Culinary Carnival.

To assemble

Step One:

Pour egg mixture into a par-baked crust.

Pie filled with the filling.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Two:

Place the pie plate on a rimmed baking sheet to catch potential spills.

Pie plate placed on a rimmed baking sheet to catch drips.Pin
Photo Credit: Binky’s Culinary Carnival.

Bake the quiche for 30-40 minutes at 350°F / 180°C. Carefully remove it from the oven. The inside should be a bit wiggly, like gelatin. It will continue to cook after removing it from the oven. Allow the quiche to rest for 10-15 minutes before cutting. You can even let it cool to room temperature and serve it cool.

Whole quiche on a black board with side salad.Pin

How to store leftovers

Cover well with aluminum foil or plastic wrap. After cooling, store in the refrigerator. Leftovers last 3-4 days.

Reheat in the oven, air fryer, or microwave just until hot.

Easy Variations

  • Use sausage instead of bacon or in addition to the bacon.
  • Add fresh herbs like chives, dill, thyme, or rosemary.
  • Include Parmesan cheese in addition to the cheddar,

More quiches

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Connect with us through our social media ages! FacebookInstagramPinterestTwitter.

If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Slice of quiche on wooden plate.Pin

Bacon, Spinach, Cheddar Quiche

Bacon, Spinach, Cheddar Quiche is a great, tasty weeknight meal for your family!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 13 votes
Print Pin Rate
Course: Breakfast, entree
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 537kcal
Author: Beth Neels
Cost: $5

Ingredients

  • 1 single pie crust, store bought or homemade
  • 4 eggs, whisked
  • 1 cups Milk
  • cups shredded cheddar cheese I use 1/2 mild and 1/2 extra sharp
  • 4 slices crispy bacon, crumbled
  • 6 oz baby spinach
  • 2 teaspoons dill weed
  • 1 pinch nutmeg
  • 1 teaspoon Pepper
  • teaspoons salt

Instructions

  • Preheat oven to 450°F.
  • Line a 9-inch pie dish with crust the and crimp edges.
    1 single pie crust, store bought or homemade
  • Whisk eggs in a large bowl. Add milk and whisk together. 
    4 eggs, whisked, 1 cups Milk
  • Add the rest of the ingredients and combine.
    1½ cups shredded cheddar cheese, 4 slices crispy bacon, crumbled, 6 oz baby spinach, 2 teaspoons dill weed, 1 pinch nutmeg, 1 teaspoon Pepper, 1½ teaspoons salt
  • Pour into prepared pie shell. Don’t overfill.
  • Place quiche on a piece of aluminum foil or a rimmed baking sheet, in case it overflows.
  • Check after 30 minutes. The crust should be golden brown. If the crust is getting too brown, loosely cover it with foil and reduce oven heat to 425°. Bake until only the center of the quiche is slightly wobbly. Let rest for at least 15 minutes before cutting. Serve with a side salad.
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Notes

Place a rimmed baking sheet under quiche to catch any drips, so it doesn’t make your oven a mess.
Quiche is done when center jiggles a little like jello.
Leftovers are good for 3-4 days.
To Reheat, briefly in microwave for about 60 seconds.
Do not freeze leftovers.
 

Nutrition

Calories: 537kcal | Carbohydrates: 28g | Protein: 25g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 231mg | Sodium: 718mg | Potassium: 545mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4800IU | Vitamin C: 12mg | Calcium: 484mg | Iron: 3.5mg
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Originally published November 10, 2017. Updated March 25, 2024.

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

30 Comments

  1. 5 stars
    We loved this quiche! Made it from scratch, pastry and everything and it was totally worth it. Had it for dinner last night with a bunch of salads and then again for lunch today. Brilliant warm or cold! Excellent recipe! Thanks 🙂

  2. 5 stars
    I love how light and full of flavour the quiche was. The spinach is such a lovely addition to it.

  3. 5 stars
    Love an easy breakfast recipe! I would have never thought to add nutmeg to a quiche. Definitely will have to try that!

  4. 5 stars
    I love the idea of baked bacon! I’m going to try that! I also love a quiche because as you say, anything goes. Another fab recipe, Beth!

  5. 5 stars
    Your quiche looks delicious, Beth. I know what you mean about hiding the bacon! My house is full of boys and the bacon sometimes just needs to “disappear” so that I can use it at a later time, like in my favorite broccoli salad.

  6. 5 stars
    I just started making quiche! Love your idea of making a few extras and keeping them in the freezer. ????

  7. 5 stars
    Mmmm YUM! I love a good quiche, mostly to empty my fridge of the remaining 2 carrots or stray zucchini I have to say LOL but we’re all so happy to eat it, I’ll never forget to add my bacon too, bacon everywhere is my motto! 🙂 Must try yours with spinach, so good!

  8. I am a sucker for a good Quiche, and this one you have created certainly sounds amazing, lovely combination of ingredients that you have used. Thank you for this wonderful recipe 🙂

  9. This sounds so good right now…bacon, cheddar, and spinach…just yum! Thanks for the quiche inspiration…I’m inspired 🙂

  10. 5 stars
    I too have been baking my bacon. That’s fun to say! I love that you put it in this quiche. I think all quiches could use more bacon, in fact, most things could be enhanced with more bacon. Your quiche looks heavenly and I can’t wait to make it! Beautiful photos as well!

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