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!
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.
Can you freeze quiche?
Yes, you can freeze baked quiche, and it freezes well for up to 3 months. After baking, let the quiche cool completely. In fact, it’s best to refrigerate until cold. Then, double wrap securely in plastic or foil to avoid freezer burn.
When ready to serve, thaw in the refrigerator overnight and reheat in a 350F oven until the internal temperature reaches 165 degrees Fahrenheit.
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
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
Equipment
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.
I followed the recipe to the letter. I had a frozen pie shell and used that for this recipe. The results were great. My first time making a quiche and it turned out DELICIOUS!!
Thank you so much for sharing
Hi Maria– Thank you so much for making our quiche recipe as your first! I’m SO happy you enjoyed it ♥️
First time ever i made quiche and it came out perfect! I used bacon, feta, white cheddar, parmesan, baby spinach, red peppers.
Thank you for this very easy recipe!
Hi Zurita! I’m SO happy you tried this recipe and that you loved it. I love the ingredients you chose!
Hi! Can I freeze after making to reheat later?
Hi Kelli! Yes, the quiche freezes well. Be sure to let it cool completely and then wrap securely to avoid freezer burn. It will keep for 3 months in the freezer. Thaw in the refrigerator overnight before reheating.
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!
There’s a lot of variables in baking. Did you preheat? Ovens differ in their heating, the additions of ingredients are different, the type of pan you bake in…
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