Make Ahead Easy Quiche Recipe with Bacon, Cheese and Spinach
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This delicious Make Ahead Easy Quiche Recipe is a simple, freezer-friendly, classic dish for afternoon tea, brunch, or even dinner. It is perfect if you want to get ahead, meal prep, or make an easily transportable dish to bring to someone in need.
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What I Love About This Reicpe
Inspired by my Bacon, Cheese, and Spinach Quiche, or similar to a Quiche Lorraine, this recipe is slightly tweaked to freeze beautifully and bake deliciously afterward. Sometimes, you need a delicious and homemade meal you can pull from the freezer at the last minute for lunch or dinner. This is one of those recipes, perfect for last-minute guests or impromptu celebrations.
It’s such an easy quiche recipe that it only takes minutes to prepare. I like to double the recipe and make a couple at a time to store in the freezer. When you’re ready to bake the quiche, you don’t need to thaw it; simply bake it following the instructions below.
Quiche Ingredients
Here is a quick list of ingredients you’ll need to make this make ahead quiche recipe.
- Store Bought Pie Crust: This can be rolled refrigerated pie dough or a frozen pie crust in a freezable aluminum tin, which is very convenient. You can also make your own crust if desired.
- Shredded cheese: I love Swiss cheese or an Italian shredded cheese blend, but cheddar cheese, Parmesan or even goat cheese are great choices too.
- Flour: Tossing the shredded cheese with flour helps prevent the cheese from sticking together.
- Cooked bacon
- Fresh baby spinach: You can also use frozen spinach that’s been thawed and squeezed to remove excess moisture.
- Large eggs
- Milk: Half and half, milk of choice, or heavy cream
- Green onions (or scallions, spring onions, or a salad onion you have on hand).
- Salt and pepper to taste
How to Make an Easy Quiche Recipe Ahead
- In a small bowl, toss the flour with the grated cheese. Spread evenly over the bottom of the pie crust, and reserve a handful to sprinkle over the top of the quiche before freezing.
- For the quiche filling, whisk together eggs, half and half, and pepper in a medium bowl.
- Stir in the green onions, bacon crumbles, and fresh chopped spinach.
- Cover the unbaked quiche first with plastic wrap and then foil, sealing the edges firmly. Carefully place the quiche in the freezer.
How to freeze this Make-Ahead Quiche
After assembling the quiche, cover it first with plastic wrap and then foil. Seal the edges tightly and carefully transfer it to the freezer. You don’t want to slosh the unbaked quiche before it can freeze.
Label the quiche carefully with the cooking instructions to have them ready when needed!
How to bake this Quiche from frozen
Bake in a preheated 400-degree F oven for 45 minutes to 1 hour. Ovens vary, so you’ll want to check on it. Remember to write down if your oven varies so you know for next time!
I also like to wrap foil around the edges of the crust to prevent over browning or burning. You could also use a 9-inch pie crust protector shield.
Easy Quiche Recipe Variations
One of the things I love about this quiche is its simple ingredients and versatility. Sometimes, I swap cooked ham for the bacon and sometimes eliminate the spinach if I’m out. Cheese is also an easy variation. While I love Swiss cheese or an Italian blend, adding Parmesan cheese also brings a delicious salty flavor!
You may also love this crustless quiche recipe for an equally easy dish.
Can I bake this quiche right away?
Yes, you can! If you’re baking this easy quiche recipe right away, preheat the oven to 350 degrees F and bake for 45 minutes or until set and golden brown.
Side Dishes to Serve with Quiche
- Easy Fruit Salad
- Make Ahead Tea Sandwiches
- 10 Minute Greek Salad
- Mixed Greens Salad
- Afternoon Tea Savory Bites
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Quiche Florentine (Classic Spinach Quiche)
- Crustless Bacon Cheddar Quiche
- Easy Mushroom and Kale Quiche
- Salmon Quiche (Without Cream Option!)
- Vegetarian Asparagus Quiche
Make Ahead Quiche with Bacon, Cheese and Spinach
Ingredients
- 9 inch unbaked pie crust
- 1 1/2 cup shredded swiss cheese or Italian blend
- 1 tablespoon flour
- 5 bacon strips cooked and crumbled
- 1 cup fresh spinach chopped
- 4 eggs
- 1 cup Half and Half
- 2 green onions chopped
- Dash of pepper
Instructions
- In a small bowl, toss the flour with the grated cheese. Spread evenly over the bottom of the pie crust, reserve a handful to sprinkle over the top of the quiche before freezing.
- In a medium bowl, whisk together eggs, half and half, and pepper. Stir in the green onions, bacon crumbles, and fresh chopped spinach. Pour the egg mixture over the cheese into the pie crust.
- Cover the unbaked quiche first with plastic wrap and then a layer of foil. Be sure to seal the edges firmly. Carefully place the quiche in the freezer.
Baking Frozen Quiche
- Preheat the oven to 400 degrees. Retrieve the frozen quiche from the freezer and do not thaw!
- Remove the foil and plastic wrap from the quiche and place it on a baking sheet. Wrap foil around the edges of the crust to prevent over-browning or burning. Or you could use a 9-inch pie shield.
- Bake the frozen quiche for about 1 hour, or until the filling is set and the crust is golden brown.
Baking Immediately
- At times, I make multiple quiches for the freezer and want to cook one immediately for dinner. In that case, preheat the oven to 350 degrees and bake for 45 minutes to 1 hour, or until the filling is set and the crust is golden brown.
Notes
- Frozen Spinach: I have always used fresh spinach. If you want to swap frozen for fresh, be sure to thaw completely and squeeze out as much moisture as possible. Then, thoroughly whisk the spinach with the eggs to prevent clumping.
- Pie Crust: When making a quiche to freeze, I always use a store-bought, ready-made frozen crust, usually Marie Calendars. That way, the pie tin is freezer-safe.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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i always have these in the freezer when company visits and i am now making it for a neighbor with health issues. i switch them up with sausage and spinach or ham and zucchini. absolutely delicious
Hi Cheryl! That makes me so incredibly happy. And I love the quiche combinations you make with the base recipe! One of the joys of life (for me) is sharing food, especially for those going through difficulties. Have a great day!
but is it safe to make a day or two ahead & make only 15 min. then refrigerate? won’t that cause bacteria to grow??
Great recipe. I’ve made this several times. It’s my daughter’s and my go-to for brunches and breakfast for company. I make it ahead a day or two, bake for 15 minutes at 450, then refrigerate for up to 2 days. Then I bake it at 325 for 30 minutes and it’s ready to serve by the time we’ve finished our first cup of coffee.
I’m SO glad you like it and that it works well for you! It’s my go-to-recipe too. Thank you for letting us know your baking temperature and storage times. It is so helpful!
I am going to bake for 15m at 450, then freeze and bake again. Will this be ok?
I have not frozen a partially baked quiche. I’m concerned a bit about the texture consistency. It may be best to freeze the quiche before baking or go ahead and bake the quiche and then freeze it.
I recently found out I’m gluten and egg sensitive. Made this with a gf crust and Just Egg egg substitute. It was absolutely delicious.
I’m SO happy to hear that the recipe worked well with egg substitute! Thank you for trying it and sharing it with me!
How many Quiches do I need for 20 people
Hi Esmeralda! A 9-inch quiche is normally cut into 8 slices, but you can easily get 10 slices per quiche too. If your guests are hearty eaters, I might think about 4 quiches for 20 people.
Don’t you have to precook the crust?
Hi Robin — I don’t prebake the crust when I’m freezing it. I’ve found I like the texture better without baking ahead.
If you aren’t freezing it but making it immediately, do you ore-bake the crust?
Hi Ann,
You can do it either way. A blind-baked crust is always delicious, but more often than not, time is short and I bake the quiche without prebaking the crust.