If you're on the hunt for the perfect savory breakfast or brunch recipe, look no further than this Bacon and Spinach Quiche. Made with store-bought pie crust for convenience, this easy quiche comes together in no time using simple ingredients like crispy bacon, fresh spinach, cheese, eggs, and milk/cream. Put it all together and the result is a rich, custardy filling baked inside a flaky golden crust that's perfect for a weekend brunch, a holiday breakfast, or even if you just love quiche and want to meal prep it for the week ahead.
If theres one thing about me, it's that I absolutely LOVE a quiche. Huge quiche fan over here!!! I've recently found myself consuming a lot of quiche (not complaining) so I've been using them for inspiration and coming up with new flavor combinations for the blog. Something about a simple Bacon and Spinach Quiche spoke to me- so here we are!
This quiche is the perfect for everything from brunch get togethers, to holiday breakfasts with family, to even just the simple reason of loving a quiche! Quiche is versatile so it's perfect for honestly any meal of the day, not just breakfast. Just like my Bacon and Broccoli Quiche, this delicious quiche is easy to prep and whip up in no time. I love it because it's perfect to make and put back in the fridge, reheating whenever you want another slice. As a breakfast-for-dinner lover, you can't go wrong with a quiche!
If you love quiche like I do, try something different like my Butternut Squash Quiche (it's so so good), or these super cute Mini Quiches, because who doesn't love the miniature version of something?!
ingredients you will need
- pie crust- I enjoy using store-bought pie crust simply for time sake, but feel free to use a homemade pie crust recipe you enjoy! Just be sure to blind bake the crust (see below)
- bacon
- spinach
- eggs
- milk
- cream- I like to use a combination of whole milk and cream in my quiches, but you can use half & half, or just all milk (which does make it a touch less creamy).
- salt & pepper
- cheese- I used shredded swiss but you can swap for another cheese you love! A sharp cheddar or gruyere would be delicious in this.
Why should I blind bake a pie crust?
Blind baking pie crust seems like a pain in the rear end, and I get it. But it's for a good reason- I promise!! Basically, blind baking a pie crust gives you a sturdy foundation so your quiche is creamy in the middle but still has that buttery, flaky bite on the outside (which is arguably the best part in my opinion).
Since quiche filling is mostly eggs and milk/cream, if the crust is raw when you add the egg mixture, the liquid will soak in before the crust has a chance to cook. This will lead to a gummy bottom, and believe me, I've done it before and I do not recommend!
Blind baking doesn't need to be complicated, all you need is some parchment paper and pie weights (which I don't have so I always just use good ol' dried beans instead).
How to make quiche
Making quiche seems hard, but it really is quite easy! Aside from prepping the ingredients, it's basically blind baking your crust and then adding in the custard filling.
- start by blind baking your crust to give it crunch before adding in the liquid
- cook your bacon and spinach
- whisk eggs and dairy together in a bowl
- add everything to your pie crust (don't forget the cheese), and bake! Oven does all the hard work here.
After your quiche cools for 10-15 minutes, you can slice it up and dig in!
How to serve quiche?
Great question! This bacon and spinach quiche is incredibly versatile and works for breakfast, brunch, lunch, or even a light dinner! I am a firm believer that quiche is an any-time-of-day food. Here are some of my personal favorite ways to serve it:
- Meal prep: Bake ahead of time, refrigerate, and reheat slices throughout the week for a quick yet satisfying meal in the mornings. I do this all the time!
- Classic brunch for a crowd: Pair with fresh fruit, a simple green salad (like arugula with fresh lemon juice), and a side of breakfast potatoes for a varied brunch plate.
- On-the-go: Slice into wedges and serve with a smoothie or yogurt for a portable breakfast you can take with you.
Storage and Reheating
I like to bake and store my quiche covered in the fridge for 4-5 days, reheating slices as needed. Typically I will just microwave a slice, but you could also use the oven or a toaster oven to warm it up.
You can freeze a baked quiche by putting slices into a freezer-safe container for 2-3 months. Allow it to sit at room temperature or in the fridge overnight to defrost before reheating.
Want to try more egg recipes?
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Easy to Make Bacon and Spinach Quiche
Ingredients
- 1 pie crust store-bought or homemade
- 6 slices bacon chopped
- 3 cups spinach chopped
- 6 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded swiss or white cheddar cheese
Instructions
- Preheat the oven to 400°F. Roll your dough into the 9-inch pie plate, pressing it to fit into the plate, and crimp the edges. Line the pie dough with parchment paper, cover the bottom and the sides, then fill with pie weights (I usually use dried beans). Bake with the pie weights for 15 minutes. Remove from the oven and carefully remove the pie weights/beans and parchment paper. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven for an additional 5 minutes, or until the bottom is dry. Remove from the oven and place on a wire cooling rack while you make the filling.1 pie crust
- In a large skillet, cook the bacon until crisp. Remove and let cool on a paper towel, then chop into small pieces. In the same skillet (after removing most of the bacon grease), add spinach and cook for about 1 minute. Set aside to cool.6 slices bacon, 3 cups spinach
- In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until well combined.6 large eggs, ½ cup whole milk, ½ cup heavy cream, ¼ teaspoon salt, ¼ teaspoon pepper
- Sprinkle the chopped bacon, sauteed spinach, and ½ cup of cheese on the bottom of the pie crust. Then pour the egg mixture over top. Finish with the other ½ cup of cheese.1 cup shredded swiss or white cheddar cheese
- Place in the oven and bake for 25-35 minutes, or until the center is set and no longer wiggly & the eggs are cooked through. See notes below about crust browning.
- Let it cool for about 10-15 minutes, or even to room temperature, before slicing and serving.
Nutrition
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