Best Spinach and Bacon Quiche

Name: Best Spinach and Bacon Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 9-inch frozen pie shells; 8 large eggs; 2 3/4 cups heavy whipping cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 5 ounce fresh spinach (stems removed and chopped); 1/2-1 tablespoon red onion (finely diced); 1/2 cup chopped bacon (or mushrooms for a veggie quiche option); 1 1/2-3 cups shredded Swiss cheese (amount as desired - I use 3 cups)

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The easiest and BEST Spinach and Bacon Quiche using store-bought crust. Creamy eggs, heavy cream, and Swiss cheese make it the perfect brunch recipe.

Easy to make and filled with savory breakfast meat, veggies, and cheesy goodness, this Spinach and Bacon Quiche was a top seller at our restaurant. We made multiple at a time, stored them in the freezer, then pulled them out to thaw and serve as needed.

You can start with the convenience of a pre-baked pie shell or make one from scratch. You can also make swaps for the quiche filling with the type of meat, vegetables and cheese you'd like to use. These quiches are an excellent option for entertaining guests, gifting for special occasions, or serving for a holiday morning.

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If you're looking for some more breakfast or brunch options that can be made ahead of time for easier family and guest entertaining, be sure to check out my
Overnight Breakfast Casserole, Overnight French Toast, and Bisquick Breakfast Casserole.

Table of Contents

Why You'll love this Recipe

Convenient for Entertaining: These quiches are the perfect dish for entertaining guests. You can prepare them a day or two before an event so that you can socialize with your guests instead of cooking!
Freezer-Friendly Option: They're convenient for planning meals well in advance or for stocking your freezer with ready-to-bake options.
Perfect Meal Any Time of Day: Breakfast, brunch, lunch, or dinner, a slice of this quiche is perfect any time of the day!
Versatile Ingredients: This easy quiche can be made with or without meat and with or without vegetables.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Frozen Pie Crust: Store-bought pie crust provides the base and structure for the quiche. It serves as a vessel to hold the filling and contributes to the overall texture of the dish.
Large Eggs: A fundamental component of the quiche, providing structure and creating a custard-like texture when baked. They act as a binder, holding the other ingredients together.
Heavy Whipping Cream: Heavy cream adds richness, moisture, and a luxurious texture.
Fresh Baby Spinach: Adds a vibrant green color, earthy flavor, and a nutritional boost to the quiche.
Red Onion: Contributes a mild sweetness and a subtle bite to the quiche.
Bacon (or Mushrooms for a Veggie Quiche Option): Provides a smoky, salty, and savory flavor to the quiche. It adds a meaty richness and texture that contrasts with the creaminess of the custard.
Swiss Cheese: Adds a nutty and slightly sweet flavor to the quiche. It also contributes a creamy texture when melted.

The ingredients to make a bacon spinach quiche.

Tools You'll Need

How to Make the Best Spinach and Bacon Quiche

In a large bowl, beat the eggs with a whisk until blended well. Add half of the whipping cream, whisk, then add the remaining whipping cream, salt and black pepper and whisk again until blended well; set aside.

Pouring whipping cream into eggs in a bowl.

To the pie crusts, evenly divide between the 2 the spinach, red onion, bacon and Swiss cheese.

Adding cheese to the top of a quiche crust.

Evenly pour the egg mixture on both pies.

Pouring an egg mixture to the top of quiche crust.

Carefully place the quiches on a large sheet pan.

To quiche ready to be baked on a cookie sheet.

Bake in a preheated oven at 350°F on the middle rack for 40-45 minutes or until the tops are golden brown and egg mixture is set.
Allow the quiche to cool 10 minutes before slicing. If desired, you can freeze the quiche and when ready to bake, sit in the refrigerator the night before to thaw.

Recipe Tips and Variations

Select Quality Ingredients: Choose high-quality bacon, fresh spinach, and good-quality cheeses for a richer and more flavorful quiche.
Quiche Meat Options: Cooked, crumbled, and drained sausage can be used in the quiches in place of the bacon. Turkey bacon, chopped ham, or turkey sausage can also be used.
Mushroom Quiche: Replace the bacon with chopped fresh mushrooms or another vegetable for a vegetable alternative.
Blind Bake the Crust: If adding ingredients with more moisture, blind bake the pie crust for a few minutes before adding the filling to prevent a soggy bottom.
Customize the Cheese Blend: You can experiment with a different types of cheese. A combination of sharp cheddar cheese, Swiss, gruyere cheese, and Parmesan adds depth of flavor to the quiche.
Balance the Flavors: Nutmeg, red pepper flakes, or cayenne pepper can add a nice flavor kick. You can also add fresh herbs like thyme, chives, or parsley. You can also garnish with sliced green onions or parsley.
Crustless Quiche: Skip the crust for a low-carb option. Grease the pie dish well, and adjust the baking time accordingly.
Homemade Crust: Make your own flaky pie crust by doubling this recipe and baking each in a 9-inch pie plate.
Egg Custard Variation: Replace some or all of the cream/milk with Greek yogurt or sour cream for a tangy twist to the egg custard.

Pro Tips for Quiche Making

Here are some common problems folks have with making quiche and how prevent them from happening:

Wet Ingredients: Ingredients with high water content, such as vegetables, can release moisture during cooking and lead to a soggy quiche.
- Prevention: Sauté and drain excess liquid from water vegetables like mushrooms, spinach, or tomatoes before adding them to the quiche to reduce their moisture content.
Undercooking: A quiche that is not fully cooked may be soggy because the eggs haven't set completely.
- Prevention: Ensure that the quiche is baked until the center is set. Use a toothpick or knife to check for doneness – it should come out clean when inserted into the center of the quiche.
Incorrect Egg-to-Liquid Ratio: Too much liquid (milk, cream, etc.) in proportion to the eggs can result in a quiche that doesn't set properly.
- Prevention: Follow the recommended egg-to-liquid ratio. Additionally, avoid overloading the quiche with too many wet ingredients.
Frozen Vegetables: Using frozen vegetables without thawing and draining them can contribute excess moisture to the quiche.
- Prevention: Thaw frozen vegetables and pat them dry with paper towels before incorporating them into the quiche.
Pre-made Pie Crust Issues: If using a pre-made pie crust, it might not have been pre-baked long enough to create a protective layer against the wet filling.
- Prevention: Pre-bake the pie crust before adding the filling. This helps create a barrier that prevents the crust from becoming overly soggy.
Overcrowding the Quiche: Overloading the quiche with too many ingredients can lead to excess moisture.
- Prevention: Be mindful of the amount of filling you add to the quiche. While it's tempting to pack it with delicious ingredients, moderation is key.
Cooling Improperly: Allowing the quiche to cool in the pan or on a non-ventilated surface can trap steam and result in a soggy crust.
- Prevention: Let the quiche cool on a wire rack to allow air circulation around the pan and prevent condensation.
High Oven Temperature: Baking the quiche at too high a temperature can cause the eggs to overcook on the edges while remaining undercooked in the center.
- Prevention: Bake the quiche at the recommended temperature in your recipe and monitor it closely to avoid overcooking or undercooking.
Quiche Overflows in the Oven: The quiche spills over the edges during baking.
- Prevention: Avoid overfilling the pie crust. Leave some space at the top to account for the expansion of the filling. Use a larger pie dish if needed.
Eggs Overcooking: The eggs in the quiche become rubbery or overcooked.
- Prevention: Bake the quiche at a lower temperature and for a longer time. Lowering the oven temperature allows the eggs to cook more evenly without becoming tough.

Storage and Freezing

This delicious spinach bacon quiche is versatile and make-ahead-friendly dish. Here are instructions for making ahead, storing leftover quiche, refrigerating, and freezing:

Make-Ahead Instructions: Follow the recipe until just before baking. Cover it tightly with plastic wrap. Place it in the refrigerator for up to 24 hours before baking.
Refrigerating Instructions: Allow the baked quiche to cool completely after removing it from the oven. Once cooled, cover with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
Freezing Instructions: After baking, let the quiche cool completely to room temperature. Double-wrap in plastic wrap or use a layer of plastic wrap followed by a layer of aluminum foil. Make sure it is well-sealed to prevent freezer burn.
Reheating Instructions: Preheat your oven to around 325°F. Remove the plastic wrap or foil and heat for approximately 15-20 minutes or until it reaches your desired serving temperature.
From the Freezer Instructions: Transfer the wrapped quiche from the freezer to the refrigerator and allow it to thaw overnight. Follow the reheating instructions from the refrigerator, allowing a few extra minutes as needed.

What to Serve with the Best Spinach and Bacon Quiche

This delicious quiche recipe is a versatile dish that pairs well with a variety of sides. A fresh green salad like my Sweet Potato Salad or Broccoli Cranberry Salad adds a refreshing and crisp element to balance the richness of the quiche. Orange Jello Salad is a delightful sweet, vintage salad that can pair well with it.

A crusty bread with butter and jam, fruit salad, Strawberry Muffins, hashbrowns, fresh fruit, roasted vegetables, sliced avocado, and a creamy soup are also excellent side dish options.

Frequently Asked Questions

Can you use milk instead of heavy cream in quiche?

Yes, you can substitute milk for heavy cream, but keep in mind that it will affect its richness and creaminess. Heavy cream has a higher fat content, which contributes to a luxurious and velvety texture in the custard filling. Half-and-half is a middle-ground option

Do I need to blind bake my pie crust when making quiche?

The frozen crust we use doesn't require blind baking. If you'd rather make a homemade pie crust, you might consider blind baking first to avoid a soggy bottom. You'll need to prick the crust, chill, add parchment paper and pie weights, then bake 13-15 minutes at 400°F. Cool before adding the quiche filling.

Is quiche eaten for breakfast?

Yes, quiche is a versatile dish that can be enjoyed for breakfast, brunch, lunch, or dinner. While it originated in France, quiche has become popular worldwide, and its adaptable nature makes it suitable for various occasions and meals.

What is the difference between a quiche and a frittata?

While both quiche and frittata involve eggs and savory fillings, the presence of a crust, the cooking method, and the overall presentation distinguish these two dishes. Quiche is more formal with its pastry crust and baked presentation, while a frittata is a crustless and more versatile egg dish.

Can I use frozen spinach in bacon and spinach quiche?

If using frozen spinach, make sure to thaw and drain it thoroughly.

Is this bacon quiche recipe gluten-free?

The crust is not gluten-free. However, the quiche can easily be gluten-free if you swap the crust for a homemade or one of the store-bought gluten-free crusts.

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