This classic Spinach and Bacon Quiche brings together savory bacon, nutrient-rich spinach, and fluffy eggs in a perfect harmony of flavors. Ready in just 55 minutes, it’s an ideal choice for brunch gatherings or a satisfying family dinner.
With only 223 calories per serving and packed with 9g of protein, this quiche delivers both taste and nutrition in every bite. The combination of crispy bacon and tender spinach creates an irresistible texture that will have everyone asking for seconds.
Fresh Garden Spinach & Savory Bacon Quiche
- Large Eggs: 5 eggs, beaten until well combined
- Half and Half: 1 1/4 cups for perfect creamy texture
- Seasonings: Salt and pepper to taste
- Fresh Onion: 1/2 cup, finely chopped
- Baby Spinach: 1 1/2 cups, chopped after measuring
- Bacon: 6 slices, cooked until crispy and crumbled
- Cheese: 1 1/4 cups shredded (Swiss, mozzarella, cheddar, or Monterrey jack)
- Pie Crust: 1 homemade 9-inch crust
Step-by-Step Instructions
- Prepare Oven: Heat to 375°F – perfect temperature for a crispy crust
- Prep Crust: Roll dough to 12-inch diameter and place in pie dish
- Blind Bake: Line with parchment, add weights, bake 15 minutes
- Finish Crust: Remove weights, prick with fork, bake 8 more minutes
- Cook Fillings: Prepare bacon, then sauté onion and spinach in same pan
- Layer Ingredients: Add cheese, vegetables, and bacon to crust
- Mix Wet Ingredients: Blend eggs, half and half, and seasonings
- Final Bake: Pour egg mixture in, bake at 350°F for 40-45 minutes until set
- Rest: Cool 10 minutes before slicing for perfect squares
Cooking Techniques
Blind baking is your friend in this recipe! It’s a simple trick that stops your crust from getting soggy. When you add those pie weights (or beans), they keep the crust from puffing up. Want a pro tip? Keep a jar of dried beans just for blind baking – you can reuse them many times!
Make It Your Own
This quiche is super flexible! Switch up the cheese – try sharp cheddar for a bold flavor or stick with mild Swiss. Not a fan of regular bacon? Turkey bacon works great, or leave it out for a vegetarian version. You can also swap spinach for kale or Swiss chard – just cook them a bit longer until they’re tender.
Serving Tips
Quiche is amazing warm or at room temperature – perfect for brunches! Add a simple green salad and some fresh fruit on the side. Planning a breakfast meeting? Cut it into smaller pieces for easy finger food. For the best flavor, let it rest for 10-15 minutes after baking – this helps the filling set up nicely.
Storage and Reheating
Your quiche will stay fresh in the fridge for up to 3 days. Cover it well with foil or plastic wrap. To reheat, pop individual slices in the microwave for 30 seconds, or warm the whole quiche in a 325°F oven for about 15 minutes. The crust stays crispier if you reheat in the oven!
Spinach and Bacon Quiche
Equipment
- 9-inch pie dish
- Skillet
- Blender
Ingredients
- 5 large eggs beaten
- 1 1/4 cups half and half
- to taste salt and pepper
- 1/2 cup onion chopped
- 1 1/2 cups baby spinach leaves loosely measured, then chopped
- 6 slices bacon or turkey bacon, cooked and crumbled
- 1 1/4 cups shredded cheese Swiss, mozzarella, cheddar or Monterrey jack
- 1 9-inch homemade pie crust fitted in a 9” glass pie plate
Instructions
- Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
- Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
- Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes.
- Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.
- Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
- Reduce oven temperature to 350 degrees. Bake quiche for 40-45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing.
- Store leftovers, covered, in the fridge.
