Spinach and Bacon Quiche

Spinach and Bacon Quiche
This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends.
If you love quiche as much as I do, don’t miss my Quiche Lorraine and Broccoli Cheese Quiche recipes.
My favorite thing about quiches is how you can adapt them to use what you have and what you like. Use any kind of cheese, or add extra veggies like chopped bell pepper, mushrooms or zucchini.

How to Make Spinach Bacon Quiche:

1. Prepare your pie crust. I suggest pre-baking the pie crust for 8 minutes.
2. Cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Sauté for 2 minutes.
Spinach and Bacon Quiche
3. Add bacon, onion, spinach and cheese to pie crust.
4. Add eggs, half and half, salt, and pepper to a blender and mix until smooth. Pour the egg mixture into the pie.
5. Bake for 35 to 45 minutes until the egg mixture is set. Allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.
Spinach and Bacon Quiche

Make ahead Instructions: Make the recipe through step 2. Blend the egg mixture and store the pie and egg mixture separately for up to 2 days (depending on the freshness of your eggs). Add egg mixture to the pie and bake as instructed.

Freezing Instructions: Allow it to cool completely then cover well and freeze for up to 2 months. To reheat, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.

Consider trying these popular brunch recipes:
  • Cinnamon Roll Cake with Cream Cheese Frosting
  • Apple Coffee Cake
  • Peach Scones
  • Poppy Seed Cake
  • Broccoli Cheese Quiche
  • Sour Cream Coffee Cake
  • Lemon Zucchini Bread

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Spinach and Bacon Quiche

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Spinach and Bacon Quiche

This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends.
Course Breakfast, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 223kcal
Author Lauren Allen

Ingredients

  • 5 large eggs , beaten
  • 1 1/4 cups half and half
  • salt and pepper
  • 1/2 cup chopped onion
  • 1 1/2 cups baby spinach leaves , loosely measured, then chopped
  • 6 slices bacon (or turkey bacon), cooked and crumbled
  • 1 1/4 cups shredded cheese Swiss, mozzarella cheese, cheddar or Monterrey jack
  • 1 9 inch homemade pie crust , fitted in a 9” glass pie plate

Instructions

  • Preheat the oven to 350 degrees F. Prepare the pie pan with unbaked pie crust. Pre-bake the pie crust for 8 minutes (I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie, weights and parchment paper.)
  • Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the pie crust.
  • Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
  • Bake for 35 to 45 minutes until the egg mixture is set. Allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.

Notes

Make ahead Instructions: Make the recipe through step 2. Blend the egg mixture and store the pie and egg mixture separately for up to 2 days (depending on the freshness of your eggs). Add egg mixture to the pie and bake as instructed.

Freezing Instructions: Allow it to cool completely then cover well and freeze for up to 2 months. To reheat, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.

Nutrition

Calories: 223kcal | Carbohydrates: 10g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 103mg | Sodium: 257mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg

*I originally shared this recipe January 2014. Updated April 2020 with process photos and freezing instructions.

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