Savory, cheesy Bacon Spinach Quiche baked in a flaky pie crust. This delicious quiche is soft, creamy and perfect for a filling make-ahead breakfast, lunch or dinner. The combination of fresh spinach, salty bacon and loads of cheese make the best quiche.
Springtime heralds a bounty of chicken eggs and an abundance of fresh spinach growing quicker than it can be utilized. This season is always greeted with enthusiasm, as the backyard begins to offer nutrient-dense food following a grey winter. The influx of eggs and spinach prompts a shift in our weekly meals to include these ingredients. A favorite dish during this time is the delectable bacon spinach quiche, which is not only simple to prepare but also a universal crowd-pleaser.
The first time I served this to my eldest son, he asked if it was an egg pie. Initially, he was uncertain about it, but now he requests it often. This delights me, because I LOVE quiche!
This recipe is perfect for customizing. I often add in other ingredients or swap out some of the ingredients. Egg dishes like this one are perfect for using fresh garden vegetables and leftovers! I absolutely love garnishing this quiche with fresh from the garden chives. They give this quiche such a great bright flavor that pairs so well with the quiche’s rich savory flavor.
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FOR THE PIE CRUST
The first, and almost important part of making any quiche is the pie crust. For this recipe I use my favorite flaky pie dough recipe. You can use store-bought or your favorite pie crust recipe. Any crust will do! I typically make a full recipe (which makes 2 pie crusts) every time I make pie crust and keep the extra one in the freezer. Which comes in handy when I am wanting to throw this recipe together quickly.
HOW TO MAKE BACON SPINACH QUICHE
- Preheat an oven to 400° F. Roll out the pie crust and fit into a 9-inch pie dish. Keep refrigerated while preparing the remaining ingredients.
- Bring a medium pot of water to a boil. Add in the spinach and boil for 2 minutes. Remove from the pot with a mesh strainer, run under cold water to stop the cooking. Squeeze the spinach until all of the water comes out. Place on a cutting board and roughly chop.
- In a large bowl whisk the eggs with the milk. Season with salt and pepper. Add in the chopped spinach and mix well.
- Remove the pie crust from the refrigerator and sprinkle in the cheese and chopped bacon. Pour over the egg mixture and place on a baking sheet.
- Bake for 15 minutes. Turn the heat down to 375° F and bake for another 25 minutes or until the center is just set. Remove from the oven and allow to cool, on a cooling rack, for 15 minutes before cutting and serving. Enjoy!
Variations
There are so many variations you can do for this quiche recipe. Here are a few suggestions.
- Meats! Change up the meat and use whatever you have on hand. Breakfast sausage, diced ham or even leftover steak are great in a quiche.
- Sautéed peppers. I like using bell peppers, nadapenos or any snacking pepper. If you like a little heat, use spicy peppers, or a mixture of the two.
- Sautéed onions are fantastic in quiche.
- Caramelized onions bring so much flavor. These require a little more time, but totally worth it.
- Cooked broccoli. Sautéed, roasted or steam broccoli works fantastic.
- Greens such as kale and swiss chard are great substitutions for spinach. Broccoli leaves work as well.
- All the cheese! You can use just about any cheese in this recipe. Parmesan, gruyere, smoked cheeses etc.
- Fresh tomatoes are so good in quiche!
- Herbs! Choose an herb that pairs well with your other ingredients.
TIPS FOR MAKING BACON SPINACH QUICHE
Always cook your vegetables before adding them to your quiche. With the exception of the tomato. This allows the vegetables to cook out some of their water, making a much better quiche.
Whole milk, cream or even half and half can be used.
Do not overcook the quiche. When overcooked the eggs become dry and almost rubbery. Which is not pleasant. Cook the quiche just until the center is just set. The carry over cooking will finish the quiche making it the perfect texture.
STORING/REHEATING BACON SPINACH QUICHE
Leftover quiche can be stored in an airtight container in the refrigerator for up to 7 days.
To reheat quiche simply place it in the oven at 325° F for about 15 minutes or until warmed through.
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Bacon Spinach Quiche
Savory, cheesy Bacon Spinach Quiche baked in a flaky pie crust. This delicious quiche is soft, creamy and perfect for a filling make-ahead breakfast, lunch or dinner. The combination of fresh spinach, salty bacon and loads of cheese make the best quiche.
Ingredients
Instructions
-
Preheat an oven to 400° F. Roll out the pie crust and fit into a 9-inch pie dish. Keep refrigerated while preparing the remaining ingredients.
-
Bring a medium pot of water to a boil. Add in the spinach and boil for 2 minutes. Remove from the pot with a mesh strainer, run under cold water to stop the cooking. Squeeze the spinach until all of the water comes out. Place on a cutting board and roughly chop.
-
In a large bowl whisk the eggs with the milk. Season with salt and pepper. Add in the chopped spinach and mix well.
-
Remove the pie crust from the refrigerator and sprinkle in the cheese and chopped bacon. Pour over the egg mixture and place on a baking sheet.
-
Bake for 15 minutes. Turn the heat down to 375° F and bake for another 25 minutes or until the center is just set. Remove from the oven and allow to cool, on a cooling rack, for 15 minutes before cutting and serving. Enjoy!
Note
Here is my favorite Flaky Pie Dough recipe.
Tried it with a store bought pie crust and it turned out so good! I’ve never made homemade pie crust, but I think I might give it a try next time.
Happy to hear you liked it!