This Bacon Spinach Cheese Quiche is an easy dish for breakfast, brunch or dinner. Perfect for Mother’s Day or holidays.
This becomes even easier with a few meal prep tricks. I have been baking or air frying bacon for years, instead of doing it on the stove top. It gets just as crispy with no burned spots and no spots that are raw. AND…. you don’t have the messy stove to clean up!
When I bake up some bacon, I always fill the pan with as many pieces as I can. Then I take the extras and hide in them in the freezer (before my guys see them, of course. Otherwise there would be none left.) So, I always have a few pieces stashed in the freezer.
So with my stashed bacon, a refrigerated pie crust and a half bag of baby spinach, this quiche is the oven in 5 minutes. What could be easier?
While it’s baking in oven, you can do the plethora of other things you have been neglecting. 🙂 Serve quiche with a simple side salad and you have a complete meal.
What you need
- 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.
- 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
Step by step process
How to make pie crust
Pie crust is really ridiculously easy to do. If you don’t have time, you can use a store bought pie crust.
- Cut butter into squares.
- Measure flour and salt. Place in food processor bowl.
- Place butter in food processor with flour and salt.
- Pulse until the butter in the flour mixture appears to be the size of peas.
- Add water, one tablespoon drop full at a time until the dough comes together.
- Gather dough. Wrap in waxed paper. Refrigerate about one hour.
To roll out crust
- Place the pie dough on a floured cutting board.
- Roll to a 12″ diameter circle.
- Place pie crust in 9″ pie pan. Crimp edges.
To blind bake crust
- 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 egg mixture. Center the dough in your pie plate. Crimp edges.
- Lay a large piece of parchment paper or plastic wrap on crimped crust.
- Fill the crust with pie weights or use dried beans for pie weights.
- Bake at 350°F / 180°C for 30 minutes.
- Spread a large sheet of parchment paper or waxed paper onto rolled out crust. Spread pie weights evenly along the bottom of the crust. (If you don’t have pie weights, use a bag of dried beans.)
- Bake crust at 350°F / 180°C for about 30 minutes.
- Crack eggs into a large bowl.
- Add milk.
- Whisk together well.
- 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.
- Lay fresh baby spinach pieces on top of each other.
- Slice into strips.
- Add bacon and spinach to egg mixture.
- Grate cheese. Add to egg mixture.
- Combine well.
- Pour egg mixture into par baked crust.
- Place the pie plate on a baking sheet with sides, to catch potential spills.
Bake quiche for 30-40 minutes at 350°F / 180°C. Allow quiche to rest for at least 10-15 minutes before cutting. You can even let it cool to room temperature and serve it.
How to store leftovers
Cover well with aluminum foil or plastic wrap. After cooling, store in refrigerator. Leftovers last 3-4 days.
- spinach, caramelized onion quiche
- chicken bacon quiche
- crab and shrimp quiche
- shrimp and asparagus quiche
Tools I Use
I hope you enjoyed today’s recipe for Bacon Spinach Cheese Quiche! Give it a try and let me know what you think!
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!
Bacon, Spinach, Cheddar Quiche
- Preheat oven to 450°F.
- Line pie tin with crust and crimp edges.
- Whisk eggs in a large bowl. Add milk and whisk together.
- Add the rest of the ingredients and combine.
- Pour into prepared pie shell. Don’t overfill.
- Place quiche on a piece of aluminum foil or a baking sheet with sides, in case it overflows.
- Check after 30 minutes. If crust is getting too brown, loosely cover 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 side salad.
Originally published November 10, 2017. Updated March 8, 2022
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