Spinach Bacon Quiche

5 from 2 votes

With a creamy egg custard, savory spinach, bacon and cheese filling in a flaky pie crust, this easy Bacon and Spinach Quiche recipe is something to wake up for!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 409kcal

Author: Rachel

Cost: $10

Ingredients

1 pre-made crust prepared as directed
1 tablespoon butter
½ lb bacon
3 ounces fresh spinach 3 cups fresh or ½ cup frozen
½ cup diced yellow onion
½ cup milk
½ cup heavy cream
3 large eggs
1 large egg yolk
salt and pepper
1 cup Cheddar cheese divided
½ cup Gruyere or Swiss Cheese

Instructions

Preheat oven to 375 degrees. Bake crust according to directions. Set aside to cool.
Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Chop when cool. Alternatively, you can cook the bacon in a microwave on a paper towel lined plate or in the oven until crispy.
Melt butter in a large skillet over medium-high heat. Add onions, and cook, stirring until translucent but not brown. Stir in the spinach and cook for about a minute until the spinach wilts.
In a medium mixing bowl, whisk together milk, cream, eggs, and egg yolk. Season with salt and pepper to taste.
In the pie crust, sprinkle half of the cheese evenly over the bottom of the crust. Sprinkle with vegetable mixture and bacon, and then top with the remaining cheese. Pour the egg mixture over the cheese.
Bake until just set in the center, about 30-35 minutes. 40-50 for deep dish. Cool on a wire rack for about 10 minutes before slicing.

Notes

Make Ahead Instructions: You can prep everything the night before. That includes pre-baking the pie shell (cover tightly to store), and cooking the vegetables.
Deep Dish: My quiche recipe is made for a regular sized pre-bought pie crust. You can double the recipe for a deep dish or just double the egg mixture if you prefer.
Spinach: You can use frozen spinach instead. I would use about ⅓ to ½ cup of frozen. After thawing, make sure to squeeze and blot out any moisture you can.
Milk: I make this quiche with ½ cup heavy cream and ½ cup whatever % milk is in the fridge. However, whole milk does produce the creamiest texture.
Filling substitutions: I make different varieties all the time by substituting veggies with a 1 to 1 ratio. Basically, 1 cup of mushrooms roughly equals 1 cup of diced red peppers, etc. Sometimes, I have even skipped the spinach without changing the other ingredients.

Nutrition