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Make Ahead Quiche with Bacon, Cheese and Spinach

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This easy and delicious Make Ahead Quiche with Bacon, Cheese, and Spinach is a simple freezer-friendly, classic recipe for afternoon tea, brunch, or even dinner. This classic quiche recipe is absolutely perfect if you want to get ahead, you like to meal prep, or you’d like to make an easily transportable dish to bring to someone in need.

Slice of Make Ahead Quiche on a white plate.

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Similar to our Bacon, Cheese, and Spinach Quiche recipe, it’s tweaked slightly to freeze beautifully and bake deliciously afterward. Sometimes you just need something delicious and homemade you can pull from the freezer at the last minute, and this is one of those recipes, perfect for last minute guests or impromptu celebrations.

It’s such a simple recipe that it only takes minutes to pull together. I like to make a couple at a time to store in the freezer. When you’re ready to bake the quiche, don’t thaw it, simply bake it following the instructions I have included below.

Close up of a Bacon, Spinach & Cheese Quiche in a metal pie dish.

What do I need to make this Make Ahead Quiche?

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. But these are my preferred ingredients!

You’ll need a 9 inch store bought unbaked pie crust (but you can make your own if you prefer). I like to use a pre-made pastry because it’s already in a freezable tin and is very convenient for storage!

Add shredded Swiss cheese (or Italian blend), cooked bacon strips, fresh spinach (you can use frozen but remember to thaw it and squeeze out any excess water first), large eggs, half and half (or single cream outside of the US), and green onions (or scallions, spring onions, or whatever salad onion you have on hand).

Slice of Baked Make Ahead Quiche on a white plate.

How to freeze this Make-Ahead Quiche

After assembling the quiche, cover first with a layer of plastic wrap, followed by a layer of foil. Seal the edges tightly and transfer them to the freezer carefully. You don’t want to slosh the unbaked quiche before it has a chance to freeze.

Make sure to label the quiche carefully with the cooking instructions so you’ve got them ready when you need them!

How to bake this Quiche from frozen

Simply bake in a preheated 400-degree F oven for 45 minutes to 1 hour. Ovens vary so you’ll want to check on it, and 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. Or you could use a 9-inch pie crust protector shield.

Can I bake this quiche right away?

Ye of course! If you’re baking it right away, preheat the oven to 350 degrees F and bake for 45 minutes or until set and golden brown.

Slice of quiche on a white plate with the whole quiche in a metal pie dish in the background.

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Slice of Make Ahead Quiche on a white plate.

Make Ahead Quiche with Bacon, Cheese and Spinach

This Make-Ahead Quiche with Bacon, Cheese, and Spinach is a delicious and easy freezer-friendly, easy recipe for afternoon tea, brunch, or even dinner.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Author: Stephanie Wilson


  • 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 (see note)
  • 4 eggs
  • 1 cup Half and Half
  • 2 green onions chopped
  • dash of pepper


  • 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.
    Unbaked Egg Mixture Before Pouring Into Pie Shell
  • Pour the egg mixture over the cheese into the pie crust.
    Unbaked Quiche Ready to Freeze
  • 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.

For 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.
  • Bake the frozen quiche for about 1 hour, or until the filling is set and the crust is golden brown.

For Baking Quiche Immediately

  • 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.


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 I’m 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.


Serving: 1g | Calories: 284kcal | Carbohydrates: 16g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 287mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 644IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 1mg

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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Course: Brunch
Cuisine: French
Keyword: freezer quiche, make ahead quiche, quiche, quiche with bacon


  1. 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

    1. 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!

  2. but is it safe to make a day or two ahead & make only 15 min. then refrigerate? won’t that cause bacteria to grow??

  3. 5 stars
    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.

    1. 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!

      1. 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.

  4. 5 stars
    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.

    1. I’m SO happy to hear that the recipe worked well with egg substitute! Thank you for trying it and sharing it with me!

    1. 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.

    1. Hi Robin — I don’t prebake the crust when I’m freezing it. I’ve found I like the texture better without baking ahead.

        1. 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.

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