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’ve made this several times and it’s always delicious 😋
Hi Linda! I love this quiche recipe — thank you so much for trying it (several times) and letting me know how you liked it!
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