Easy Bacon, Cheese and Spinach Quiche

Easy Bacon, Cheese and Spinach Quiche | 31Daily.com

This Easy Bacon, Cheese, and Spinach Quiche is familiarly delicious and simply executed with a mere 10 minutes or less of prep.

Definitely company or Sunday brunch worthy with family and friends.

Perfect 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 >>

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.

RELATED: 31Daily Frittata recipes →

Easy Bacon, Cheese and Spinach Quiche

Easy Bacon, Cheese and Spinach Quiche | 31Daily.com


Easy Bacon, Cheese and Spinach Quiche

Easy Bacon, Cheese and Spinach Quiche | 31Daily.com

This Easy Bacon, Cheese, and Spinach Quiche is familiarly delicious and simply executed with a mere 10 minutes or less of prep.

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Brunch
  • Method: Bake
  • Cuisine: French


Refrigerated store-bought pie crust
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)
23 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.

Keywords: Quiche, Quiche Lorraine, Bacon, Cheese, and Spinach Quiche

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24 thoughts on “Easy Bacon, Cheese and Spinach Quiche

  1. Anonymous

    This should have had directions to cook covered. It came out completely black on top.

  2. Ann

    I made this quiche for a recent brunch. It was delicious and everyone loved it. Directions were clear and easy to follow.

  3. Susan Balsom

    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.

    1. Anonymous

      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.

      1. I’m so glad!! I love it too — and like to make it ahead as well. Thank you for letting us know 😍😍!

      2. Anonymous

        Heavy whipping cream works great too.

  4. Emily

    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!!!

    1. Thank you Emily! So glad you liked it!

  5. Donna

    Can I use a frozen crust?

  6. Donna

    Using frozen crust how should I proceed ?

    1. 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!

  7. Bonnie

    I made 2 of these for a brunch and everyone loved them!!! Not a bite left!

    1. I’m so glad, Bonnie! It’s one of my favorites for just that reason!

  8. Paula Engborg

    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.

    1. Hi Paula! So glad your family loved that quiche as much as we do. It’s a favorite with my guys too!

  9. Dolly

    I did add the cheese to the milk and egg mixture although you did not mention when to put the cheese.

    1. 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.

  10. Mandy

    Can you make this ahead and freeze it?

    1. 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.

  11. Sabrina

    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.

    1. Hi Sabrina,

      Thanks so much for commenting! That is a great point — I’ll add it to the notes section. Again, thanks so much!

  12. Stephanie

    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?!

    1. 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.

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