This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep.
This quiche recipe is definitely company or Sunday brunch worthy with family and friends. And perfect to serve with afternoon tea.
Perfect served with lightly dressed greens.
In our house, it even shows up on our holiday buffet.
History of Quiche
Long considered a French classic, “Quiche Lorraine,” the original dish, actually originated in the medieval kingdom of Lothringen, Germany.
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.
A quick substitute: Try thinly sliced leek instead of scallions, about 1 small leek, white part only.
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Bacon Cheese and Spinach Quiche Ingredients
Refrigerated store-bought pie crust
Milk, five large eggs, shredded cheese of choice, and shredded Parmesan Cheese.
Fresh baby spinach leaves, tough stems removed if necessary and 2 to 3 scallions or green onions, thinly sliced.
You will need salt, freshly ground black pepper, and 4 slices of cooked and crumbled bacon.
How to Make the Quiche
Begin by preheating the oven to 425°F. Line a 9-inch pie plate with a store-bought pie crust and crimp the edges.
Then, in a medium bowl, whisk together the milk, eggs, salt, and pepper. Set aside.
To assemble the quiche before baking, layer cooked bacon, cheeses, spinach, and scallions in the bottom of the crust-lined pie plate.
Pour the egg mixture over the top.
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.
Easy Bacon, Cheese and Spinach Quiche Recipe
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- 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
- 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.
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 that it doesn't clump together.
We had a recent comment from a reader suggesting a deep-dish pie crust worked best for her. I have made this quiche many times using a Marie Calendar's frozen pie crust and it worked well too.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 167mgSodium: 527mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 14g