Spinach and Bacon Quiche
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This Spinach and Bacon Quiche is a reader favorite with over 100 five-star reviews. With a flaky crust, smoky bacon, tender spinach, and melty cheese baked into a creamy custard, it's a simple recipe with 10 minutes or less prep that never fails. Even first-time quiche bakers love how easy and delicious it is:
⭐⭐⭐⭐⭐ "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!!" - Reader Review
Recipe Overview
Perfect for brunch, afternoon tea, a holiday buffet, or a light weeknight dinner, this spinach quiche recipe is as versatile as it is satisfying.
- Time: About 45 minutes from start to finish
- Texture: Creamy custard filling with flaky crust
- Flavor: Smoky bacon, tender spinach, and rich cheese
- Versatility: Delicious warm, room temperature, or chilled - great for entertaining, meal prep, or make-ahead meals
Ingredients for Spinach and Bacon Quiche
Exact measurements are listed in the recipe card below.
- Pie Crust: One 9-inch refrigerated or frozen pie crust. A frozen pie shell works just as well.
- Egg Custard: 5 large eggs whisked with 1 cup of milk, plus salt and black pepper.
- Cheese: About 1 cup shredded cheese of choice (cheddar, Swiss, or Gruyère are classics) and ¼ cup Parmesan for extra flavor.
- Spinach: Fresh baby spinach, tough stems removed if needed.
- Onion: 2-3 green onions (scallions), thinly sliced. Variation: swap in a thinly sliced leek (white part only), lightly sautéed.
- Bacon: Crisp, cooked bacon, crumbled.
Ingredient Note: This quiche is very forgiving - mix and match cheeses, add extra veggies like mushrooms or asparagus, or use what you have on hand.
How to Make Spinach and Bacon Quiche
Step 1: Prepare the crust
Preheat the oven to 425°F (220°C). Fit the refrigerated pie crust into a 9-inch pie plate and crimp the edges.
- Optional but recommended: For a crispier crust, line the pan with parchment paper and fill it with pie weights or dried beans. Blind bake for 5-7 minutes, then remove weights before filling.
Step 2: Cook the bacon
In a skillet, cook the bacon until crisp. Remove, drain on paper towels, and crumble. If using leeks instead of scallions, sauté them lightly in the bacon drippings for extra flavor.
Step 3: Whisk (or blend) the custard
In a medium bowl, whisk together the eggs, milk, salt, and pepper. For an ultra-smooth custard, you can blend the mixture in a blender.
Step 4: Assemble the quiche
Layer the bacon, cheese, spinach, and scallions (or sautéed leeks) evenly in the pie crust. Pour the custard mixture over the top, making sure it covers the filling evenly.
Step 5: Bake the quiche
Bake at 425°F for 15 minutes, then reduce the oven temperature to 325°F and continue baking for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.
- Test for doneness: Insert a knife into the center; it should come out clean.
- Let cool at least 10 minutes before slicing into wedges.
Chef’s Tips for the Best Quiche
- Dry the spinach well: Excess moisture is the #1 reason for a watery quiche. If using frozen spinach, thaw completely and squeeze dry in a clean towel.
- Blind bake for crispness: For a sturdier crust, blind bake for 5-7 minutes before filling. Skip if you prefer a softer crust.
- Choose the right cheese: Gruyère and Swiss give a classic French flavor, cheddar adds sharpness, and Parmesan deepens richness.
- Don't overbake: The quiche is done when the edges are set and the center has a slight jiggle. Overbaking makes the custard rubbery.
- Shield the crust edges: If they brown too quickly, cover with strips of foil until the filling is set.
- Make it smooth: Whisking is fine, but blending the custard in a blender makes it extra silky.
Variations
This spinach and bacon quiche recipe is wonderfully versatile. Try these easy swaps and variations:
- Vegetarian Quiche: Skip the bacon and add sautéed mushrooms, roasted asparagus, or bell peppers, much like our Mushroom and Kale Quiche.
- Crustless Quiche: Omit the pie crust for a lighter, low-carb option. Grease the dish well before adding the filling, like our Crustless Spinach and Bacon Quiche.
- Classic Style: For a Quiche Lorraine-inspired flavor, use Gruyère or Swiss cheese. Try my Spinach Quiche for a traditional version.
- Make Ahead: Assemble and freeze unbaked for later. See my Make Ahead Quiche for step-by-step instructions.
- Cheese Swaps: Mix in goat cheese, feta, or sharp cheddar for different flavor profiles.
Serving Ideas
Spinach and bacon quiche is delicious warm, room temperature, or chilled, making it perfect for entertaining. Here are some favorite pairings:
- Light brunch or lunch: Serve with a fresh green salad and seasonal fruit.
- Hearty meal: Add roasted potatoes or a cup of soup, like our homemade tomato soup.
- Afternoon tea: Pair with scones, tea sandwiches, and a pot of English Breakfast or Earl Grey from my Afternoon Tea Recipes.
- Holiday buffet: Quiche holds beautifully at room temperature, making it an excellent addition to festive spreads.
Storage & Make Ahead
Refrigerate:
Allow the quiche to cool completely, then cover tightly or wrap in plastic wrap. Store in the refrigerator for 3-4 days. Reheat slices in a 350°F oven until warmed through (about 15 minutes) or enjoy cold.
Freeze (baked):
Cool the quiche fully, refrigerate until cold, then double wrap in foil or plastic wrap to avoid freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F until heated to 165°F.
Freeze (unbaked):
Assemble the quiche in the crust, but do not bake. Wrap tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
Make ahead tips:
For entertaining, keep an unbaked quiche in the freezer and bake fresh when needed. See my Make Ahead Quiche for full instructions.
A Brief History of Quiche
Although quiche is often thought of as a French classic, its roots actually trace back to medieval Germany, in the region of Lothringen (later Alsace-Lorraine). The word quiche comes from the German Kuchen, meaning "cake." The earliest version, Quiche Lorraine, was a simple custard of eggs and cream baked with smoky bacon. Over time, the dish evolved in France to include cheese, vegetables, and other fillings - much like this spinach and bacon quiche we enjoy today.
Recipe FAQs
Yes! Thaw it completely and squeeze out as much liquid as possible using paper towels or a clean kitchen towel. This prevents a watery filling.
Gruyère and Swiss are classic choices with nutty flavor, cheddar adds sharpness, and Parmesan deepens richness. For a twist, try goat cheese or feta.
It's optional. Blind baking (partially baking the crust before filling) helps prevent sogginess and gives you a crispier crust. Skip this step if you prefer a softer crust.
Yes. Bake the quiche up to 2 days ahead and store it in the refrigerator. You can also assemble it unbaked and freeze. For details, see my Make Ahead Quiche.
Quiche is best served warm or at room temperature, but it's also delicious chilled straight from the refrigerator.
The edges will be set, and the center should still jiggle slightly. A knife inserted in the center should come out clean, and the top will be lightly golden.
More Easy Quiche Recipes to Try:
- 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
- Easy Asparagus Quiche with Goat Cheese
- Ham and Cheese Quiche
- Smoked Salmon Quiche Recipe
- Zucchini Frittata with Tomato and Bacon
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Easy Spinach and Bacon Quiche Recipe
Equipment
Ingredients
- 1 9-inch 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 Parmesan cheese grated
- 1 cup fresh baby spinach leaves chopped (see notes for frozen spinach)
- 2-3 scallions (green onions) 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. Blind baking is optional. To blind bake the crust, line it with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes at 375℉, then remove weights before filling.
- In a skillet, cook the bacon until crisp. Remove, drain on paper towels, and crumble.
- In a medium bowl, whisk milk, eggs, salt, and pepper. You can also blend the custard in a blender for an ultra-smooth texture. 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 using frozen spinach, thaw completely and squeeze out as much moisture as possible. Excess liquid can lengthen the baking time. Whisk thawed spinach into the egg mixture so it doesn't clump.
- Pie Crust: A deep-dish pie crust works especially well. I often use Marie Callender's frozen pie crust with great results.
- Storing: Cool completely before wrapping tightly. Refrigerate for 3-4 days.
- Reheating: Bring to room temperature while the oven preheats to 350°F. Bake 15-20 minutes, or until the quiche reaches an internal temperature of 165°F.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
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!
I made 2 of these for a brunch and everyone loved them!!! Not a bite left!
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!
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!!!
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!
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.