If you’re craving a dish that brings together the smoky richness of bacon, the fresh earthiness of spinach, and the comforting creaminess of cheese and eggs, this Spinach Bacon Quiche Recipe is exactly what you need. It’s a brilliant combination that feels both indulgent and homey, perfect for breakfast, brunch, or even a satisfying dinner. Every slice offers a lovely harmony of flavors and textures that will have you reaching for seconds, and perhaps thirds, without any shame.
Ingredients You’ll Need
Simple ingredients make this Spinach Bacon Quiche Recipe shine—each one playing a crucial role in delivering flavor, texture, and balance. From the crisp pie crust to the creamy custard filling, every component matters.
- Pie crust: Forms the buttery, flaky base that holds everything together, setting the stage for the filling.
- Diced bacon: Adds a smoky, salty punch that uplifts the spinach and cheese beautifully.
- Chopped onion: Provides subtle sweetness and depth once softened in the pan with the bacon.
- Baby spinach: Gives a fresh, slightly earthy flavor and vibrant green color, plus a healthy boost.
- Shredded cheese: Use Monterey Jack, Gruyère, or Cheddar to add gooey creaminess and a rich, savory finish.
- Large eggs: The foundation of the custard, binding all the ingredients and providing a velvety texture.
- Milk: Lightens the eggs to create that luscious, soft quiche filling that melts in your mouth.
- Flour: Helps to slightly thicken the custard for perfect slicing consistency.
- Salt: Enhances all the flavors, making them more pronounced and harmonious.
- Ground nutmeg: A tiny pinch adds warmth and a subtle aromatic note that takes the dish up a notch.
- Ground black pepper: To taste—for a gentle hint of spice that balances the richness.
How to Make Spinach Bacon Quiche Recipe
Step 1: Prep the crust and oven
Start by preheating your oven to 410°F and lining a baking sheet—this will help catch any drips. Lightly grease a deep dish 9-inch pie plate and gently fit in your pie crust. Don’t forget to prick the bottom a few times with a fork to prevent bubbling. Pop it in the fridge to keep it cool while you prepare the filling. This step ensures a crisp, golden base that won’t get soggy from the filling.
Step 2: Cook the filling
Next, cook the diced bacon in a large frying pan until it turns wonderfully golden and crisp. Stir in the chopped onion and sauté until it’s soft and fragrant. Add your baby spinach last, cooking until it wilts and any extra moisture evaporates—this is crucial to avoid a watery quiche. If it still feels wet, gently pat it dry with a paper towel. This savory filling sets the tone for the entire quiche.
Step 3: Make the egg mixture
While the filling cools slightly, whisk together 5 large eggs, milk, flour, salt, nutmeg, and pepper in a medium bowl. This custard mixture is the luxurious binder that brings together all the flavors of the Spinach Bacon Quiche Recipe, giving it that silky and rich texture.
Step 4: Assemble the quiche
Fill your chilled pie crust with the bacon, onion, and spinach mixture, spreading it evenly. Sprinkle the shredded cheese of your choice over the top, then carefully pour the egg mixture to cover everything evenly. This layering ensures each bite has a balance of the smoky bacon, fresh spinach, melty cheese, and creamy custard.
Step 5: Bake to perfection
Lower the oven temperature to 375°F and bake your quiche for 45 to 50 minutes, or until the center is set and the top is beautifully golden. If you notice the crust or top getting too brown, simply tent it loosely with foil. Once baked, let the quiche rest for 10 minutes before slicing—it helps all the flavors settle and makes cutting easier.
How to Serve Spinach Bacon Quiche Recipe
Garnishes
The simplicity of this Spinach Bacon Quiche Recipe means it pairs wonderfully with minimalistic garnishes. A sprinkle of freshly chopped chives or parsley brightens the presentation and adds a fresh herbal note that complements the richness. You can also add a light drizzle of hot sauce or a dollop of crème fraîche for a tangy contrast.
Side Dishes
Serve this quiche alongside crisp mixed greens tossed with a lemon vinaigrette to balance the creamy texture. Roasted cherry tomatoes or a fresh fruit salad add vibrant colors and light flavors that make your meal feel complete and refreshing. For a heartier option, crispy roasted potatoes or a simple grain salad make wonderful companions, turning brunch or dinner into a memorable feast.
Creative Ways to Present
Thinking beyond the classic pie slice? Try turning the quiche into mini portions using muffin tins for a party-friendly finger food. Another fun idea is serving warm wedges with a side of mixed olives and crusty artisan bread to create a charming French-inspired spread that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Bacon Quiche Recipe keeps beautifully in the refrigerator for up to 3 to 4 days. Cover it tightly with plastic wrap or place slices in an airtight container to preserve moisture and flavor without drying out. This makes for a perfect next-day breakfast or quick lunch.
Freezing
This quiche freezes well, making it ideal for meal prep. Wrap individual slices tightly in plastic wrap and then foil, or place in freezer-safe containers or bags. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat your quiche slices gently in the oven at 350°F for about 15 minutes or until warmed through; this method keeps the crust crisp. Alternatively, microwave on medium power, but be aware the crust might get a bit softer. Adding a little heat slowly helps maintain the creamy texture and prevents rubbery eggs.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely, but be sure to thaw and squeeze out all excess moisture from frozen spinach before adding it to the filling. Too much water can make the quiche soggy, so drying it well is key.
What type of cheese works best in this recipe?
Monterey Jack, Gruyère, and Cheddar all bring their own unique flavors and melt beautifully. For a nuttier, more refined taste, Gruyère is my favorite. Cheddar adds sharpness, while Monterey Jack offers mild creaminess.
Can I make this quiche gluten-free?
Yes! Simply swap the traditional pie crust for a gluten-free crust or make a crustless quiche by greasing your pie dish and proceeding with the filling only. The texture will be different but still delicious.
Is it necessary to add flour to the egg mixture?
Adding flour is optional but recommended as it helps to stabilize the custard and results in a firmer quiche that slices nicely. If you prefer a softer, more delicate filling, you can omit the flour.
How long can I leave the quiche out before serving?
For food safety, it’s best not to leave the quiche out at room temperature for more than 2 hours. If serving at a party or gathering, consider keeping it warm in a low oven or serving smaller batches.
Final Thoughts
There’s something truly special about the comforting layers of this Spinach Bacon Quiche Recipe that feels like a warm hug on a plate. Whether you’re sharing it with friends or enjoying a quiet brunch by yourself, it’s a dish that never fails to impress. Give it a try, and I promise it will become a go-to favorite in your kitchen like it has in mine!
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Spinach Bacon Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Description
This Spinach Bacon Quiche is a savory and satisfying dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky pie crust filled with crispy bacon, sautéed onions and spinach, creamy eggs mixed with milk and a hint of nutmeg, and topped with melted shredded cheese, this quiche combines rich flavors and a creamy texture that everyone will love.
Ingredients
Crust
- 1 (9 inch) pie crust
Filling
- 2 oz diced bacon (or more to taste)
- 1 small onion, chopped (about 1/2 cup)
- 1 (6-oz) bag baby spinach, large stems removed, leaves lightly chopped if desired
- 1 cup shredded cheese (Monterey Jack, Gruyère, or Cheddar are all nice)
Egg Mixture
- 5 large eggs
- 1 1/4 cups milk
- 1 tablespoon flour
- 1/2 teaspoon salt
- Pinch ground nutmeg
- Ground black pepper to taste
Instructions
- Prep: Place a lined baking sheet in the oven and preheat it to 410°F. Lightly grease a deep dish 9-inch pie plate and fit the pie crust inside. Prick the bottom of the pastry with a fork several times to prevent bubbling. Refrigerate the prepared crust until the filling is ready.
- Cook filling: In a large frying pan over medium heat, cook the diced bacon until browned and crispy. Add the chopped onion and sauté until softened and translucent. Add the baby spinach and cook until wilted and any excess moisture has evaporated. If the spinach feels very wet, gently pat dry with paper towels to remove extra water.
- Make egg mix: In a medium mixing bowl, whisk together the eggs, milk, flour, salt, ground nutmeg, and black pepper until smooth and well combined.
- Assemble: Place the cooked spinach and bacon mixture evenly into the prepared pie crust. Sprinkle the shredded cheese evenly over the spinach mixture. Pour the egg mixture gently over the filling, making sure it distributes evenly.
- Bake: Reduce the oven temperature to 375°F. Place the quiche on the lined baking sheet and bake for 45 to 50 minutes, or until the center is fully set and the top is golden brown. If the top begins to brown too quickly, loosely cover the quiche with a sheet of aluminum foil. Once done, allow the quiche to rest for 10 minutes before slicing into 8 wedges to serve.
Notes
- For a crispier crust, you can blind bake the pie crust for 10 minutes before adding the filling.
- The quiche can be served warm or at room temperature.
- Feel free to substitute Swiss cheese for a different flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- To reduce moisture in the filling, ensure spinach is properly drained or patted dry to avoid a soggy crust.
