Easy Bacon, Cheese and Spinach Quiche Recipe
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This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep. Made with simple ingredients, it’s a delicious quiche recipe perfect for afternoon tea, brunch, or a light dinner!
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This quiche recipe is definitely company or Sunday brunch-worthy with family and friends. And perfect to serve with afternoon tea.
It’s delicious when served with lightly dressed greens.
In our house, it even shows up on our holiday buffet.
If you want to make it ahead, check out our Easy Make Ahead Quiche recipe, or a crustless, low carb quiche recipe is healthy and delicious.
Bacon Cheese and Spinach Quiche Recipe Ingredients
The exact ingredient measurements are in the recipe card at the bottom of this post.
- Refrigerated store-bought pie crust
- Dairy: Milk, five large eggs, shredded cheese of choice, and shredded Parmesan Cheese.
- Vegetables: Fresh baby spinach leaves, tough stems removed if necessary and 2 to 3 scallions or green onions, thinly sliced.
- Additional Ingredients: You will need salt, freshly ground black pepper, and 4 slices of cooked and crumbled bacon.
For an ingredient variation, try a thinly sliced leek instead of scallions. You will need about one small leek, using the white part only.
How to Make the Quiche
Preheat the oven to 425°F. Line a 9-inch pie plate with store-bought pie crust and crimp the edges.
Step 1: Whisk the egg custard
Whisk together the milk, eggs, salt, and pepper in a medium bowl. Set aside.
Step 2: Assemble the quiche
Layer cooked bacon, shredded cheese, spinach, and scallions on the bottom of the crust-lined pie plate. Then, pour the egg mixture over the top.
Step 3: Bake the quiche
Bake for 15 minutes at 425 degrees. Then reduce the oven temperature to 325 degrees and continue baking for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.
How to tell when a quiche is fully cooked
A quiche is fully cooked when the edges are set, and the center is just slightly jiggly. You can also insert a knife in the middle of the quiche, and when it comes out clean, it is done. The custard filling will be lightly golden in color.
Storing Quiche
Once the quiche is baked, let it cool completely before wrapping it tightly and storing it in the refrigerator for 3 to 4 days. To reheat a chilled quiche, let it come to room temperature while the oven preheats to 350 degrees F. Bake for 15 to 20 minutes or until the quiche reaches 165 degrees F.
It can also be frozen for longer storage.
History of Quiche
Long considered a French classic, “Quiche Lorraine,” the original dish, originated in Lothringen, Germany’s medieval kingdom.
When the borders changed during the Franco-Prussian Wars, the region was renamed Alsace Lorraine.
The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. That original recipe was simply an egg and cream custard flavored with smoked bacon, much like this dish.
You Might Also Like:
- Easy Crustless Quiche with Bacon, Cheese and Spinach
- Salmon Quiche with Spinach, Dill, and Mozzarella
- Easy Broccoli Quiche with Tomatoes
- Muffin Tin Quiche with Spinach, Tomato and Bacon
- Mushroom and Kale Quiche
- Make Ahead Quiche with Bacon, Cheese and Spinach
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Easy Bacon, Cheese and Spinach Quiche
Equipment
Ingredients
- Refrigerated store-bought pie crust *see notes
- 1 cup milk
- 5 eggs slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices bacon cooked and crumbled
- 1 cup shredded cheese cheddar, swiss, asiago, etc.
- 1/4 cup grated Parmesan cheese
- 1 cup fresh baby spinach leaves chopped (see notes for frozen spinach)
- 2-3 scallions with green parts, sliced thinly
Instructions
- Preheat oven to 425°F. Line a 9-inch pie plate with store bought pie crust and crimp the edges.
- In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.
- Layer cooked bacon, cheeses, spinach and scallions in the crust-lined pie plate. Pour the egg mixture over the top. Bake 15 minutes in the oven at 425 degrees. Reduce the oven temperature to 325 degrees and continue to bake for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.
Notes
- Spinach: If substituting frozen spinach, be sure to thaw first and then ring out as much moisture as possible. Too much moisture will lengthen the baking time. Also, if using frozen spinach, whisk it into the egg mixture so it doesn’t clump together.
- Pie Crust: A reader commented that a deep-dish pie crust worked best for her. I have made this quiche many times using Marie Calendar’s frozen pie crust, and it worked well, too.
- Storing: Once the quiche is baked, let it cool completely before wrapping it tightly and storing it in the refrigerator for 3 to 4 days.
- Reheating Quiche: To reheat a chilled quiche, let it come to room temperature while the oven preheats to 350 degrees F. Bake for 15 to 20 minutes or until the quiche reaches 165 degrees F.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Amazing but both times I have made this it takes way longer than the recommended time. Using a Marie calendar pie crust. Not sure why it takes so long? Anyone have this issue?
Hi Sherrie, I’m so glad you enjoy this quiche! I also have made the recipe using a Marie Calendar’s frozen pie crust in several different ovens. Each of them varied in cooking times, one in particular needed an additional 7 minutes (I had to consult my notes on that or I wouldn’t have remembered it 🙂). The quiche is done when the edges are set but the center is slightly jiggly. If a knife inserted in the center of the quiche comes out clean, you know it’s done.
Thank you, yeah I had to cook mine even longer but it was wonderful!
I made this quiche for Easter brunch. I did use frozen spinach and made sure all the liquid was out of it, and mixed with the eggs. My oven always seems to take longer on just about everything I bake. I just wasn’t sure about it as it was baking; I wasn’t sure what to expect; but it was a hit and everyone loved it. We had the leftovers for lunch today and tasted better than yesterday. Will make again over and over! Thank you for sharing.
Hi Barbara! I’m SO glad you enjoyed this quiche. It’s a favorite at my house too and I’m thrilled it worked well for you and that everyone loved it!
Is there a way to make this in an air fryer?
Hi Norma! I know that you can make a quiche in the air fryer– but I’ve never tried it. It’s a great idea and one I plan to test. I know you can convert recipes for an air fryer but have read mixed reviews about temperature and texture. Some say 325 degrees F is best for a 4-egg quiche with a baking time of 35-40 minutes, some say 350 degrees F for 30 minutes. I’ll let you know when I test it!
Hello, I would like to make this dish; it sounds delicious; do you have the potassium content of the recipe? Thanks
Hi Barbara, my calculator shows potassium at 174mg.
Thank you! I am making this for Easter Brunch.
Wow – really great!
Hi Rhonda! I’m so glad you enjoyed it! I was testing another quiche recipe for the site this evening, and it also happened to be our dinner. I kept thinking about this recipe— wishing it could have been dinner instead. 😍Needless to say, the testing recipe won’t show up here. I’m making this one again this weekend. Thank you for trying it!
Delicious quiche! I added sauteed mushrooms and used a swiss cheese. I used homemade pie crust and made 2 pies that are 6 inches each so I can share one with a neighbor. I found it to be very flavorful and versatile.
I love your additions and adaptations– And I love that you’re sharing with a neighbor– it’s one of my favorite things to do! This recipe is incredibly versatile– I’m so happy you found it that way too.
Should you brush the crust with melted butter before baking? Just the top part that’s exposed?
Hi Maureen! You can brush the crust with an egg wash (egg white and a little water) on the edges of the exposed crust just before baking. It does give the crust a beautiful browned appearance. Be sure to watch for over browning and cover the edges with foil if necessary.
Do you have nutritional info for this gorgeous quiche? Thanks
Thank you, Martha! Yes — here is the nutritional information for this quiche using 8 servings as a guide: 262 calories, 17g fat, 15g fiber, 1g sugar, and 3g protein. More nutritional data can be found at the bottom of the recipe card if needed. Have a great day!
I’m making this for the first time just a little worried that you do not have to pre-bake the crust first?
Hi Sue, I completely understand that concern. While you don’t need to prebake the crust, if you are more comfortable, absolutely do it. I would suggest covering the entire crust with foil or parchment so that it hangs over the edges. Then fill with pie weights or dry beans and partially bake for about 12 to 15 minutes. You can then proceed with the recipe, but keep an eye on the edges of the crust and cover if necessary. I hope you like it!
I loved this combo. My bottom crust is soggy so putting each piece in a non stick pan and heating a few minutes fixes it. Next time I’ll blind bake crust
Delicious, I used almond milk and sliced some fresh tomato’s on top( before baking) . Will make again
Wondering if this can be made without the crust – I am diabetic and need to limit carbs. Thanks so much, it sounds delicious.
Hi Erica,
I have not made this as a crustless quiche. But that is a great idea — and I’m adding it to my list. However, it should work. I would reduce the milk to 3/4 cup and bake at 350 degrees F for 35 to 40 minutes.
Thanks so much for the quick reply! Be well!
You too, Erica!
Getting ready to try your recipe on Sunday for brunch with my 24 year old granddaughter. I’ll let you know how it turns out. Mimosas, your quiche recipe, a small green salad with fresh tomatoes and she likes sausage. Thank you for putting this out there. I think that it will be great!
Hi Jean! Thank you for sharing that. I love to serve this quiche for brunch. I hope you have a wonderful time with your granddaughter!
For an extra level of dimension to this wonderful recipe, mix 1/4 cup softened cream cheese with 1 tablespoon fresh chopped dill and spread a thin layer on the bottom of the pie crust before adding any ingredients. It adds such a creaminess to the quiche.
Love this idea too!!
I made this last week for breakfast with a friend. It was delicious and a keeper. I just have two comments. First, the recipe calls for a store bought pie shell. I would add deep dish to the recipe as is. I bought a regular and decreased the wet ingredients to 4 eggs and 3/4 c milk, worried that it may overflow as is. My adaptation was perfect, but I’ll try the deep dish next time.
Hi Josma! I’m so glad you liked the quiche. Those are great suggestions and I will definitely add the deep dish suggestion to the recipe instructions! Thanks so much for commenting!
I made this last week for breakfast with a friend. It was delicious and a keeper. I just have two comments. First, the recipe calls for a store bought pie shell. I would add deep dish to the recipe as is. I bought a regular and decreased the wet ingredients to 4 eggs and 3/4 c milk, worried that it may overflow as is. My adaptation was perfect, but I’ll try the deep dish next time.
This recipe is delicious! I used a mixture of swiss and cheddar for the 1 cup of shredded cheese. I only had 2 slices of bacon so I added chopped ham to the recipe. I’m definitely making ht is again!
That sounds delicious, Joyce! I’m so glad you liked it! It’s my favorite quiche!!
This recipe is delicious! I used a mixture of swiss and cheddar for the 1 cup of shredded cheese. I only had 2 slices of bacon so I added chopped ham to the recipe. I’m definitely making ht is again!
Wow, delicious! Followed recipe to a T. May have left it in a minute or to over cook time!
Thanks, Devon! I love that recipe too!!
Mine is in the oven as I write this. I was looking for an easy quiche and this definitely is easy. Can’t wait to taste it!
Wow, delicious! Followed recipe to a T. May have left it in a minute or to over cook time!
I made this recipe twice and each time it came out perfect and delicious. The second time I cooked two in frozen pie crust in one pie, I used fine shredded cheddar in the other shedded from a block which took longer to cook because the cheese was thicker when shedded. ?
Hi Kenya! I’m so glad you like these! They are literally my favorite quiche to make. Thank you for coming back to let us know — and for the tip on hand-shredded cheese! Have a great weekend!
I made this recipe twice and each time it came out perfect and delicious. The second time I cooked two in frozen pie crust in one pie, I used fine shredded cheddar in the other shedded from a block which took longer to cook because the cheese was thicker when shedded. ?
I made this quiche today and it tastes great ! Only issue I have is all the egg is on the bottom and the spinach /bacon/cheese mixture is all on top? The only thing I did different was I mixed them together than placed on bottom of crust and than poured the milk/egg mixture on top . Would this make it do that ?
Hi Joanne! I’m so glad you liked the quiche. It is really important to keep the layers in tact so that the additions are evenly distributed within the custard or egg layer. I always like to begin with the cheese, followed by the bacon and veggies and then topped by the egg custard. Thanks so much for bringing your question and letting us know how it turned out for you!
I made this quiche today and it tastes great ! Only issue I have is all the egg is on the bottom and the spinach /bacon/cheese mixture is all on top? The only thing I did different was I mixed them together than placed on bottom of crust and than poured the milk/egg mixture on top . Would this make it do that ?
Have made this twice so far…it’s delicious! Came out perfect!
I use whole milk, anything less it comes out watery.
Great recipe, also love using fresh baby spinach.
I just made this and it was delish! My only problem was my bottom crust was totally soggy. What did I do wrong and how can I fix it for next time?!
Hi Stephanie!
Ok. I don’t normally have a problem with a soggy crust with this recipe. However, I keep my pastry very cold before pouring the egg mixture into it. Every oven is a little different. I’m in a new house with a new oven and I’m having to make adjustments to recipes too. Here are some suggestions:
1. Try lowering the rack that you bake the quiche on. A lower level in the oven will allow the bottom of the crust to crisp up better.
2. Blind bake the crust before pouring in the egg custard filling. To do this, preheat the oven to 350, line the pastry with parchment and put in some pie weights or dry beans. Bake for 15 to 20 minutes or until the crust is dry and cooked. You can also brush an egg white on the bottom of the crust, after it has been blind baked, and bake for another minute or two. This will help seal the bottom crust.
3. Be sure to eliminate as much moisture from any vegetables you add to the quiche. Frozen spinach, for instance, can retain moisture which will leave the crust soggy too.
I used frozen spinach and squeezed all the moisture out which left it in small clumps. Next time I think I would stir the spinach in with the egg mixture to break it up some. Other than that, it was easy and very delicious.
Hi Sabrina,
Thanks so much for commenting! That is a great point — I’ll add it to the notes section. Again, thanks so much!
I used frozen spinach and squeezed all the moisture out which left it in small clumps. Next time I think I would stir the spinach in with the egg mixture to break it up some. Other than that, it was easy and very delicious.
Can you make this ahead and freeze it?
Hi Mandy! I have not actually made this recipe ahead. Although… I’m now wondering why I haven’t! As a general rule of thumb, quiche does freeze easily. I would use a frozen, store-bought pie crust. Make the filling and pour it into the crust. Cover the unbaked quiche with plastic wrap, followed by a layer of foil. Be sure to seal the edges tightly.
When ready to bake the quiche, preheat the oven to 400 degrees F. Remove the plastic wrap and foil from the quiche and cover the edges of the crust with new foil. Place the frozen quiche into the preheated oven and bake for about an hour, or until it is set and golden brown.
I did add the cheese to the milk and egg mixture although you did not mention when to put the cheese.
Hi Dolly! I usually layer the cheese on top of the bacon, but it works just fine to add it with the egg mixture too.
hi there – so, your comment above says you put the cheese on TOP of the bacon – so, bacon first. However, a few comments above this, you said you start with cheese first?? which one is it, thanks. Also, if you blind bake the crust till it’s fully cooked ( as you suggested to someone whose crust was soggy) won’t it be too over cooked, when you cook the filling for about 40 mins? ( since the crust is already cooked?) I hope to hear back, would love to make this within the next 4 days – thanks!!
Hi Shailini,
Thank you for your question about the quiche and the layer order of the bacon and the cheese. It really works just fine either way. I normally put the bacon first, followed by the cheese, and then the spinach and scallions.
As to blind baking the crust, I agree with you that it does tend to overbake the crust, which is why I don’t normally do it. I have never found the crust to be soggy using this recipe. However, if you do want to blind bake the crust, I would only partially prebake it. This means I line the unbaked shell with parchment paper and fill it with beans or pie weights. Bake the crust in a 375 degree preheated oven until the edges are just beginning to lightly brown; about 10 to 15 minutes. Then proceed with the recipe.
To keep the crust from over-browning during the baking process, you will want to cover the edges with foil as it bakes.
A delicious savory delight. My husband says it is the best quiche he has ever had. Fresh spinach and scallions combined with bacon really please the palate.
Hi Paula! So glad your family loved that quiche as much as we do. It’s a favorite with my guys too!
A delicious savory delight. My husband says it is the best quiche he has ever had. Fresh spinach and scallions combined with bacon really please the palate.
I made 2 of these for a brunch and everyone loved them!!! Not a bite left!
I’m so glad, Bonnie! It’s one of my favorites for just that reason!
I made 2 of these for a brunch and everyone loved them!!! Not a bite left!
Using frozen crust how should I proceed ?
Hi Donna! I’ve not made this using a frozen crust. But if I were… I would let the crust sit at room temperature for about 15 minutes, and then I would blind bake it. After it has set at room temperature, prick the dough with a fork and then line the inside of the crust with parchment paper or foil. Place dry beans or pie weights on top of the liner, and bake at 375 degrees for 12 to 15 minutes. Then, remove the liner and weights/beans, and bake for another 5 minutes. Then add the quiche filling, baking according to the instructions. I would definitely cover the crust edges with a ring of foil to prevent over-browning!
Can I use a frozen crust?
Made this with garden fresh spinach (left drips on from washing), store bought crust, Parmesan and mozzarella. Put the spinach on the crust and sprinkled with bacon, then two cheeses before pouring on the eggs. Wonderful!!!
Thank you Emily! So glad you liked it!
Made this with garden fresh spinach (left drips on from washing), store bought crust, Parmesan and mozzarella. Put the spinach on the crust and sprinkled with bacon, then two cheeses before pouring on the eggs. Wonderful!!!
I made this tonight,but I made my own crust and it took forever to get to middle of the quiche to cook.I ended up putting it back in 2 times .Hoping it tastes as good as it looks.
Have made this twice so far…it’s delicious! Came out perfect!
I use whole milk, anything less it comes out watery.
Great recipe, also love using fresh baby spinach.
I’m so glad!! I love it too — and like to make it ahead as well. Thank you for letting us know ??!
Heavy whipping cream works great too.
Yes it does!!
I made this quiche for a recent brunch. It was delicious and everyone loved it. Directions were clear and easy to follow.
I made this quiche for a recent brunch. It was delicious and everyone loved it. Directions were clear and easy to follow.