You’re going to love this classic spinach and bacon quiche recipe! It’s easy to make, endlessly adaptable, and perfect for breakfast, brunch, or any time you crave a savory treat.

slicing baked spinach bacon quiche in pie dish

When I first shared this recipe back in 2008, I was in my 20s and just discovering how delicious quiche could be. I remember my mom used to make quiches often, enjoying them as her special treat, while we kids always stayed clear.

Now, I know what my mom knew all along—quiche is amazing! It’s endlessly adaptable, sophisticated yet simple to make, and definitely a dish I wish I had appreciated sooner. This spinach bacon quiche is a classic favorite, perfect whether you’re baking your first quiche or adding to your regular rotation.

baked spinach bacon quiche with server and napkin
slice of spinach bacon quiche on a plate

Why you’ll love this spinach bacon quiche

  • This recipe is simple enough for beginners but fancy enough to impress any crowd.
  • But it’s also endlessly adaptable, so you to customize with your favorite ingredients.
  • The combination of crispy bacon, fresh spinach and sharp cheese creates a delicious balance of flavors.
  • It works great for breakfast, brunch, or a light dinner.
  • And it’s perfect for entertaining, holidays, and special occasions.

“This was amazing! Definitely my go-to quiche recipe from now on.” —from reader Anonymous

ingredients measured out for spinach bacon quiche

Ingredients you’ll need

Here’s what’s in this quiche, see the recipe card before for the full recipe:

  • A single pie crust— Store-bought is fine, but homemade is better! Use your favorite recipe or try mine.
  • Bacon
  • Spinach
  • Onion and garlic
  • Eggs
  • Half and half— You can also use a combination of whole milk and heavy cream.
  • Salt and pepper
  • Swiss cheese and parmesan cheese (keep reading for other cheese suggestions)

How to make quiche

  1. Prepare pie crust: Roll out your pie crust, fit it into a pie dish or quiche pan, then chill and par-bake at 425°F it until the edges are set and starting to brown.pie crust in pie dish ready for baking
  2. Prepare bacon and veggies: Cook bacon until crispy, then sauté onions, garlic, and spinach in the bacon grease until soft and fragrant.preparing filling ingredients for quiche, sautéing bacon and spinach, and whisking eggs and cheese
  3. Whisk eggs and cheese: Combine with the half and half and pour over the filling.
  4. Put it all together: Spread bacon and veggies in the pie crust, top with the egg mixture, and make sure everything is in an even layer.spinach bacon quiche before and after baking
  5. Bake the quiche: Bake in a 350°F oven until the center is almost set but still slightly wobbly, then let it cool before slicing and serving.

baking tip:How to Blind Bake Pie Crust

Baking your pie crust until it is partially or completely set helps keep the bottom of the crust from getting soggy while it bakes. This is particularly helpful in recipes with a very wet filling. Here’s how to do it:
  1. Prepare pie crust according to recipe instructions.
  2. Transfer pie crust to pie dish and freeze for at least 30 minutes.
  3. Line with parchment paper or greased foil and fill completely with pie weights or dried beans/rice.
  4. Bake at 425 degrees for 20-25 minutes, or until edges appear set.
  5. Lift parchment/foil and beans out of crust and bake for 5 minutes more until bottom is set.
  6. Let cool or use immediately.
More Baking Tips »
slice of spinach bacon quiche on a plate with pie dish in the background

Variations and serving suggestions

  • Swap the cheese for others like Gruyere, cheddar, Monterey Jack, or feta.
  • Add other veggies like sautéed mushrooms, roasted bell peppers, or sun-dried tomatoes.
  • For a vegetarian version, skip the bacon.
  • Serve your quiche warm or at room temperature with a simple green salad or fresh fruit for a balanced meal.
  • Leftovers are great cold from the refrigerator or reheated.

More quiche recipes

slicing baked spinach bacon quiche in pie dish

Spinach and Bacon Quiche

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
You're going to love this classic spinach and bacon quiche recipe! It's easy to make, endlessly adaptable, and perfect for breakfast, brunch, or any time you crave a savory treat.
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Ingredients
 

  • 1 Single pie crust , homemade or store-bought
  • 4-5 strips bacon , diced
  • ½ cup onion , small diced
  • 2 garlic cloves , minced
  • 2 cups fresh spinach , chopped
  • 4 large eggs
  • 1 cup shredded Swiss cheese (see Notes)
  • ½ cup shredded Parmesan cheese
  • 1 cup half and half (see Notes)

Equipment

scalloped pie dish
9-inch pie dish
two jars of pie weights with one on it's side to show the pie weights spilling out
Pie weights

Instructions
 

Prepare pie crust:

  • Roll out pie crust on a lightly floured surface to about 13 inches wide and transfer to a 9-inch pie dish. Trim and crimp edges as desired, then freeze for 30 minutes and preheat the oven to 425°F.
  • Transfer your frozen pie crust and dish to a sheet pan and cover with greased foil, pressing it down so it’s completely flush with the crust. Fill with pie weights, dried beans, or rice.
  • Bake for 10-15 minutes until you can see that the edges of the crust under the foil are completely dry and set, and it’s okay if some edges are starting to brown.
  • Remove from the oven, carefully lift the foil and weights out of the pie crust and set them in a bowl to cool.
  • Reduce oven temperature to 350°F.

Prepare and bake quiche:

  • Meanwhile, sauté bacon in a skillet over medium heat until crispy, about 5 minutes, stirring frequently. Transfer to paper towels to absorb extra grease.
  • Sauté onions and garlic in about 1 tablespoon of leftover bacon grease until the onions become translucent, 3-5 minutes (you may need to turn heat down to medium-low). Add spinach and cook for 1-2 minutes just until wilted.
  • Remove from heat and add to the pie shell along with the bacon. Let cool slightly while you prep other ingredients.
  • Whisk together the eggs, half and half, and cheeses. Add salt and pepper. Pour into pie shell and adjust everything as needed to make sure the filling is in an even layer.
  • Bake until the center is almost completely set (but still wobbles slightly when shaken gently), about 40-50 minutes.
  • Let the quiche cool at least 20 minutes before slicing. It can be served while still warm, or at room temperature, or even chilled. Store in the fridge for up to 3 days.

Notes

  • Swiss, gruyere, white cheddar, gouda are all good cheese options. You can also use a crumbled cheese like feta.
  • You can substitute 3/4 cup whole milk + 1/4 cup heavy cream for the 1 cup half and half if you prefer.
Calories: 298kcal, Carbohydrates: 14g, Protein: 13g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 116mg, Sodium: 341mg, Potassium: 187mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1095IU, Vitamin C: 3mg, Calcium: 255mg, Iron: 1mg
Cuisine: American, French
Course: Breakfast, brunch, dinner
Author: Annalise Sandberg
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