This Spinach and Bacon Quiche is the definition of an easy, comforting, classic, and endlessly reliable. With a flaky, buttery pie crust filled with a rich and creamy egg custard, savory bacon, tender spinach, and melty cheddar cheese, it’s the kind of recipe that works for just about any occasion. Whether you’re serving it for a slow weekend brunch, a holiday breakfast, or an easy breakfast for dinner situation, this quiche always delivers.
One of the secrets to a perfect quiche is balance — creamy without being heavy, hearty without being dense. Using a mix of eggs and heavy cream (or whole milk) creates that silky texture, while the bacon adds saltiness and depth and the spinach brings freshness and color. Starting the bake at a higher temperature helps set the crust, then lowering it ensures the filling cooks gently and evenly.
This is also a great make ahead recipe and a wonderful way to feed a crowd without spending the whole morning in the kitchen. Quiche is also one of the only ways I can get my children to eat vegetables, they love the combination of flavors and textures that this provides. It’s simple, adaptable, and the kind of dish that feels special while still being completely doable for everyday life.
This quiche almost always ends up on our holiday breakfast menu since I can make it ahead and is often a go to breakfast for dinner meal.
Why you’ll love this recipe!
What ingredients do I need?
- Pie Dough: A buttery, flaky base that holds the creamy filling beautifully. Homemade or store-bought both work well. Grab my homemade recipe here.
- Eggs: The foundation of the quiche, giving it structure and richness.
- Heavy Cream or Whole Milk: Creates a creamy, custard-like filling. Heavy cream makes it extra indulgent, while whole milk keeps it lighter.
- Bacon: Adds savory, salty flavor and hearty texture. Grab my How to Cook Perfect Bacon guide here.
- Frozen Chopped Spinach: Convenient and flavorful; squeezing out excess moisture is key for the perfect texture.
- Shredded Cheddar Cheese: Melts beautifully and adds classic sharpness.
- Salt and Pepper: Simple seasoning to balance and enhance all the flavors.
Recipe Variations
- Honestly, the variations on this recipe are ENDLESS. This recipe is amazing for any add ins, or even throwing in whatever is soon to go bad in the fridge.
- But here are a few ideas:
- Add caramelized onions for extra depth of flavor.
- Mix in garlic or fresh herbs like thyme or chives.
- Use a blend of cheeses for a more complex flavor.
- Turn this into mini quiches using a muffin tin.
Pro Tips
- Squeeze as much liquid as possible from the spinach to avoid a watery quiche. This step is IMPERATIVE to a quiche that isn’t runny.
- Let the quiche rest at least 15 minutes before slicing so it sets properly.
- If the crust browns too quickly, cover the edges with foil.
- Baking at a higher temperature first helps set the crust before lowering for a creamy interior.
- Grab my Homemade Pie Dough recipe and How to Cook Bacon Perfectly guide if needed.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cheese: Swap cheddar cheese for Swiss, Gruyère, or mozzarella.
- Milk: Use whole milk instead of heavy cream for a lighter quiche.
- Bacon: Replace bacon with cooked ham or sausage if preferred.
- Spinach: Use fresh spinach (sautéed and well drained) in place of frozen, or even a spinach and kale mix which I love to use sometimes.
Dietary Substitutions
- Vegetarian: Omit the bacon and add sautéed mushrooms, onions, or bell peppers.
- Gluten Free: Use a gluten free pie crust.
- Lower Fat: Use whole milk instead of heavy cream and reduce the cheese slightly.
Leftovers and Storage
- Store leftover quiche covered in the refrigerator for up to 4 days.
- Reheat individual slices in the microwave or warm the entire quiche in the oven at 325°F until heated through.
- Freezing Quiche:
- Uncooked Quiche: Assemble the quiche in the pie dish but do not bake. Freeze uncovered until firm, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Bake directly from frozen, starting at 425°F for 20 minutes, then reduce to 350°F and bake until the center is set.
- Cooked Quiche: Cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 325°F until warmed through.
But, I Still Have A Few Questions…
How do I properly drain frozen spinach for quiche?
After thawing the spinach completely, place it in a clean kitchen towel or several layers of paper towels. Gather the towel and squeeze firmly over the sink until no more liquid comes out. Removing as much moisture as possible is essential to prevent a watery quiche.
Why is my quiche watery?
Excess moisture is usually the cause of a watery quiche. This can come from spinach that hasn’t been drained well, too much liquid in the custard, or slicing the quiche before it has fully set.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well. Sauté it briefly until wilted, then let it cool and squeeze out any excess liquid before adding it to the filling.
Why do you bake the quiche at two different temperatures?
Starting at a higher temperature helps set the crust quickly and prevents sogginess. Lowering the temperature allows the egg custard to cook gently, resulting in a creamy, smooth texture.
How do I know when the quiche is fully baked?
The quiche is done when the edges are set and the center no longer jiggles when gently shaken. A knife inserted near the center should come out mostly clean.
Can I make this quiche ahead of time?
Yes, this quiche can be baked ahead and stored in the refrigerator. It reheats beautifully and is perfect for entertaining or meal prep.
Can I freeze Spinach and Bacon Quiche?
Yes, allow the quiche to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to two months and thaw overnight in the refrigerator before reheating.
Why should I let the quiche rest before slicing?
Letting the quiche rest for about 15 minutes allows the custard to set fully, making it easier to slice and preventing the filling from spilling out.
Can I use milk instead of heavy cream?
Yes, whole milk works well for a lighter quiche. Heavy cream will produce a richer, creamier texture, while milk keeps it slightly lighter.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Spinach and Bacon Quiche
Ingredients
- 1 pie dough uncooked (homemade or store-bought)
- 5 large eggs
- 1 cup heavy cream or whole milk
- 1 pound cooked bacon chopped
- 1½ cups frozen chopped spinach thawed and well-drained
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F. Roll out the pie dough and press it into a pie dish; set aside.
- In a large mixing bowl, whisk together the eggs and heavy cream or milk until smooth. Add the bacon, spinach, shredded cheese, salt, and pepper, stirring until evenly combined.
- Pour the egg mixture into the prepared pie crust. Bake at 425°F for 20 minutes, then reduce the oven temperature to 350°F and continue baking for 30–35 minutes, or until the center is set. If the top begins to brown too quickly, loosely cover with foil.
- Remove from the oven and let rest for about 10-15 minutes before slicing and serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.