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.
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!
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!!
Wow, delicious! Followed recipe to a T. May have left it in a minute or to over cook time!
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!
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.