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Easy bacon spinach quiche in a glass pie plate resting on a wooden surface with more brown eggs in the background.
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Easy Spinach and Bacon Quiche Recipe

This easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 262kcal
Author: Stephanie Wilson

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

  1. 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.
  2. Pie Crust: A deep-dish pie crust works especially well. I often use Marie Callender’s frozen pie crust with great results.
  3. Storing: Cool completely before wrapping tightly. Refrigerate for 3–4 days.
  4. 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.

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 15g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 477mg | Fiber: 1g | Sugar: 3g