Breakfast | Entree | Grocer to Table | Pies

Bacon Spinach Cheese 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 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!

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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.

Slice of bacon spinach quiche on a wooden plate.Pin

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

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. If you don’t have time, you can use a store bought pie crust.

  1. Cut butter into squares.
  2. Measure flour and salt. Place in food processor bowl. 
  3. Place butter in food processor with flour and salt.
  4. Pulse until the butter in the flour mixture appears to be the size of peas.
  5. Add water, one tablespoon drop full at a time until the dough comes together.
  6. Gather dough. Wrap in waxed paper. Refrigerate about one hour.
Step by step photographs of the process for making pie crust. See details in recipe below.Pin

To roll out crust

  1. Place the pie dough on a floured cutting board.
  2. Roll to a 12″ diameter circle.
  3. Place pie crust in 9″ pie pan. Crimp edges.
Process for rolling the pie crust. See details in recipe below.Pin

To blind bake crust

  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 egg mixture. Center the dough in your pie plate. Crimp edges.
  2. Lay a large piece of parchment paper or plastic wrap on crimped crust.
  3. Fill the crust with pie weights or use dried beans for pie weights.
  4. Bake at 350°F / 180°C for 30 minutes.
  5. 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.)
  6. Bake crust at 350°F / 180°C for about 30 minutes.

For filling

  1. Crack eggs into a large bowl.
  2. Add milk.
  3. Whisk together well.
  4. Grate nutmeg with a micro-plane directly over the bowl.
  5. Add remaining spices.
  6. Combine. You can do the above steps in a blender or food processor, if you’d like.Step by step photographs of the process for making bacon spinach quiche. See details in recipe below.Pin
  7. Lay fresh baby spinach pieces on top of each other.
  8. Slice into strips.
  9. Add bacon and spinach to egg mixture.
  10. Combine.
  11. Grate cheese. Add to egg mixture.
  12. Combine well.
Step by step photographs of the process for making bacon spinach quiche. See details in recipe below.Pin

To assemble

  1. Pour egg mixture into par baked crust.
  2. Place the pie plate on a baking sheet with sides, to catch potential spills.
How to bake quiche process photos. See details in recipe below.Pin

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.

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 refrigerator. Leftovers last 3-4 days.

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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


  • 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 Black Pepper
  • teaspoons salt


  • 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.
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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.


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 8, 2022

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  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
    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!

  5. 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 🙂

  6. 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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