spinach and bacon quiche recipe

Written ByJenny Smyth Posted on
spinach and bacon quiche recipe
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The Best spinach and bacon quiche recipe

I’ve always been a fan of quiches, and this spinach and bacon quiche recipe is one of my favorites. I first tried it at a brunch gathering with friends, and it was love at first bite.

The combination of the flaky crust, the savory flavors of the bacon and spinach, and the gooey cheese in the center is absolute perfection. Since then, I’ve made it for countless family gatherings, potlucks, and even just for a quick and easy dinner.

My kids love it too, and they’re always asking for seconds (or thirds!) I think what makes this recipe so great is that it’s incredibly versatile – you can serve it as a main dish or a side, and it’s perfect for any occasion, whether it’s a holiday feast or just a Tuesday night dinner.

Plus, it’s packed with nutrients from the spinach and eggs, making it a healthier option than many other breakfast or brunch dishes out there.

Spinach and Bacon Quiche

Spinach and Bacon Quiche

4.6 from 1804 votes

A savory quiche filled with fresh spinach, crispy bacon, and a creamy egg custard baked in a flaky pie crust. Perfect for brunch or a light dinner, this dish is both satisfying and elegant.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

6 slices bacon
1 tablespoon olive oil
1 small onion, diced
3 cups fresh spinach
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup shredded Gruyere cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, combine the flour and salt, then cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3Add ice water one tablespoon at a time, stirring until the dough just comes together; shape into a disk, wrap in plastic, and refrigerate for 15 minutes.
4On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
5Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides; trim the overhang to 1 inch, fold it under, and crimp the edges.
6Line the crust with parchment paper and fill with pie weights or dried beans, then bake for 10 minutes until the edges are lightly golden; remove the weights and parchment and bake for another 5 minutes until the bottom is set.
7While the crust bakes, cook the bacon in a skillet over medium heat for 6-8 minutes until crispy, turning occasionally.
8Transfer the bacon to a paper towel-lined plate, then discard all but 1 tablespoon of drippings from the skillet; add the olive oil and diced onion, and cook over medium heat for 4-5 minutes until softened and translucent.
9Add the fresh spinach and cook for 2-3 minutes, stirring frequently, until wilted and any liquid has evaporated; remove from heat and let cool slightly.
10In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
11Crumble the cooked bacon and spread it evenly over the bottom of the pre-baked crust, then top with the spinach-onion mixture and sprinkle the shredded Gruyere cheese over the vegetables.
12Pour the egg mixture over the filling, ensuring it spreads evenly and reaches the edges.
13Bake the quiche at 375°F for 30-35 minutes, until the center is just set and a knife inserted near the center comes out clean; the top should be lightly golden and puffed.
14Let the quiche cool on a wire rack for 10 minutes before slicing and serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Skillet
Whisk
Measuring cups and spoons
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 195mg🧂Sodium: 680mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 16g

📝Notes

Tips: For a quicker option, use a store-bought pie crust. You can substitute Swiss or cheddar cheese for Gruyere. To prevent a soggy bottom, ensure the spinach is well-drained after cooking.

Watch Video Of How Spinach and Bacon Quiche Works

This spinach and bacon quiche recipe is truly a crowd-pleaser – whether you’re serving it at a family gathering or just need a quick and easy dinner solution. Not only is it deliciously flavorful, but it’s also packed with nutrients from the spinach and eggs.

To make it even more convenient, consider making individual servings for an easy grab-and-go breakfast or snack. And don’t forget to store any leftovers in an airtight container in the fridge for up to 3 days – reheating slices in the microwave or oven will make them taste like fresh out of the oven!

❓ Frequently Asked Questions About Spinach and Bacon Quiche

Q1: What type of bacon should I use in this recipe?

For this recipe, I recommend using thick-cut bacon as it will hold up well to the baking process. You can also use regular bacon if that’s what you have on hand.

Q2: Can I substitute the spinach with kale or collard greens?

While you can use kale or collard greens in place of spinach, keep in mind that they have a slightly bitter flavor that may alter the taste of the quiche. If you do decide to substitute with one of these greens, start with a smaller amount and adjust to taste.

Q3: Do I need to pre-bake the crust before adding the filling?

No, you don’t need to pre-bake the crust for this recipe. Simply roll out the dough to fit your pie dish and fill as directed.

Q4: Can I make this recipe ahead of time?

You can prepare the filling up to 24 hours in advance, but assemble and bake the quiche on the day you plan to serve it.

Q5: What’s the best way to store leftover quiche?

Cool completely before storing in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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