Whole quiche in a pie tin with strips of roasted red peppers and lots of spinach
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5 from 8 votes

Bacon, Spinach, Cheddar Quiche

Bacon, Spinach, Cheddar Quiche is a great, tasty weeknight meal for your family!
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 1/2 cups Milk
  • 1 1/2 cups shredded cheddar cheese I use 1/2 mild and 1/2 extra sharp
  • 4 slices crispy bacon, crumbled
  • 6 oz baby spinach
  • 2 tsp dill weed
  • 1 pinch nutmeg
  • 1 tsp Black Pepper


  • 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.


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