Spinach and Bacon Quiche

We love a versatile dish that can be served for any occasion. Our Spinach and Bacon Quiche is the perfect blend of salty bacon, sweet onion, earthy spinach and sharp cheese, that creates a savory meal and will have mouths watering.

Whether you serve this up as a side dish with dinner or for Sunday brunch, our quiche is a must-try!

Enjoy quiches? You may also love our Spinach Ham Quiche Lorraine or Ham and Swiss Quiche.

Why You Will Love This Recipe

• Flavourful: The creamy filling is sweet and salty, with a sharp cheesy flavor.
• Versatile: This dish can be enjoyed any time of day, from breakfast to dinner.

Ingredients

Simple items needed for a classic, flavorful quiche.

See the recipe card below for the exact quantities of each ingredient.

• Crust: Whether you make it from scratch or use store bought, either work well.
• Extra-Virgin Olive Oil: Any light to neutral oil to cook the onions.
• Eggs: This is the base for a rich custard.
• Heavy Cream: This adds richness to your filling.
• Fresh Spinach: Adding greens is a beautiful way to increase flavor.
• White Cheddar Cheese: A sharp flavor addition that also creates extra creaminess to the filling.
• Bacon: Cook bacon to crispy or use bacon bits.

Grab yourself a 9-in pie dish and rolling pin (if you are using a homemade crust), parchment paper and pie weights, small pan, medium mixing bowl, cheese grater and measuring cups and spoons.

Variations

• Extra Protein: Add cooked sausage or ham, or swap some heavy cream for cottage cheese.
• Cheeses: Try Swiss cheese, havarti or mozzarella, they all pair well.
• Vegetables: Mix it up and chop up some mushrooms, bell peppers or asparagus.
• Ditch The Crust: The cook time will change, but if you simply grease your pie dish first, you can make a wonderful crustless bacon and spinach quiche.
• Smooth Texture: Toss everything in the blender and pour into the base for an extra silky pie.

With 15 minutes of prep time, you will have this baking away in no time.

Preheat oven to 425F and prepare your pie crust, fill with parchment paper, pie weights and pre-bake for 5-10 minutes. Remove and reduce heat to 325F.

Heat a small pan with medium heat then add olive oil and sauté onion for 5-10 minutes. Remove from heat and set aside to cool slightly.

In a medium bowl, whisk together eggs, heavy cream and sea salt until combined, then set aside.

Spread onion evenly on the bottom of the pie crust, then layer cheese, spinach and bacon on top.

Pour the egg mixture over and cook at 325F for about 45 minutes. The center should be set and lightly golden. 

Hint: Par-bake the crust for a few minutes before filling to help keep the bottom crisp.

Recipe Tips

• Egg Mixture: Whisk eggs and cream just until combined, over-mixing can make the quiche puff up, then deflate.
• Cheese: Shred your own cheese if possible; pre-shredded cheese doesn't melt as smoothly.
• Filling Balance: Spread the bacon, spinach, and cheese evenly in the crust so every slice has a little of everything.
• Resting: Let the quiche rest for 10-15 minutes before slicing for cleaner cuts.

Use our Crisco Pie Crust as the perfect base for this or any quiche.

Storage Instructions

• Refrigerator: Once cooled, place in an airtight container and store on the fridge for 3 to 4 days.
• Freezer: You can freeze the pie after assembly, prior to or after baking. You will want to wrap the fully cooled pie in plastic wrap and foil.
• Reheating: Let the pie come to room temperature, then warm in a low oven, or reheat individual slices in the microwave at medium power.

Serving Suggestions

• Breakfast/Brunch Items: Add some extra breakfast or brunch items to your menu, Bacon Wrapped Sausages, Spinach and Ham Quiche Lorraine, Eggnog French Toast Bake, Strawberry Rhubarb Bread, Strawberry Rhubarb Muffins or Banana Chocolate French Toast Bake.

Spinach and Bacon Quiche Recipe FAQs