This Spinach and Bacon Quiche is the recipe you pull out when you want a breakfast or brunch that tastes like you tried way harder than you actually did. Crisp, smoky bacon, tender spinach, and a creamy, custardy filling all tucked into a flaky crust. It’s the kind of dish that makes a slow morning feel like a small celebration.
I love making special breakfasts for my family. Several of their favorites are my
Homemade Breakfast Pizza and my Homemade Breakfast Crunch Wrap.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Spinach and Bacon Quiche Recipe is a Keeper
I love this recipe because it’s perfect to serve for Christmas morning. It’s so delicious and easy to make.
- Easy Ingredients: It uses common ingredients you probably have around your kitchen.
- Adaptable: With a few simple swaps, you can make it meat free, or suited for your tastes.
- Special Occasion Worthy: It’s impressive enough to serve for a holiday breakfast.
- Comforting: It has a comforting, homey feel that makes you want to make it again.
Can I Use Store-Bought Pie Crust for My Spinach Bacon Quiche?
Yes, in fact it’s recommended. Using a store-bought crust makes this recipe just that much easier. If making your own bake it ahead and ensure the crust is cooked.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“One of the best quiches I have ever eaten! It’s not so eggy that all the other ingredients get lost. All the textures and flavor are delicious!”
~ Glenda
Ingredient for My Quiche Lorraine with Spinach and Bacon
This recipe uses easy, fresh ingredients that pack a punch of flavor. You can make your own crust and blind bake it to make the quiche.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Eggs: This mushroom bacon quiche needs 4 large eggs.
- Pie Crust: You will want to use frozen pre-made pie crust. You could also make a homemade crust if you have the time. If making your own, cook the crust first, using pie weights or beans to weigh the crust down.
- Veggies: The recipe calls for mushroom, onion and fresh spinach. Be sure to chop fresh for best texture. Avoid frozen spinach and mushrooms for best texture. Sauteed for more flavor.
Variations for Cheese – Try Gruyere Cheese or Cheddar
This recipe is so easy to change up. I like to experiment with ingredients to make different varieties.
- Vegetables: Try adding white or red onion, shallot, baby spinach, portabella mushrooms or tomatoes.
- Meat: Easily swap for ham, sausage or steak.
- Cheese: Trade Swiss cheese for cheddar, gruyere cheese or parmesan cheese.
- Crustless: Make a crustless quiche to make it more like a frittata.
Special Equipment Needed for Bacon and Spinach Quiche
While most of this recipe uses everyday kitchen tools, this one item really pulls it together.
- Pie Dish: You will need a 9-inch baking dish to make this bacon quiche recipe.
How to Make Bacon and Spinach Quiche
This recipe comes together in 4 easy to follow steps. It’s so good, it’s worthy of being added to your breakfast rotation.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Bacon: Preheat the oven to 375, and cook the bacon until done. Remove to a paper towel lined plate to drain.
- Make Egg Mixture: In a large bowl, whisk together the eggs, thyme, salt and pepper. Slowly stir in the half-and-half.
- Assemble the Dish: Layer the onion, mushrooms, spinach, bacon and cheese in the pie crust. Then, pour the egg mixture into the pie dough.
- Bake the Quiche and Let Cool: Bake for about 45 minutes until the egg mixture is set. Remove from the oven, cool completely and serve.
Prep Ahead Suggestions for Custard and Crust
Since this quiche lorraine with spinach and bacon is already super easy, there are only a couple things you can do ahead of time when you make this recipe.
- Chop Veggies: Chop the vegetables a day in advance. Store in airtight containers in the fridge until you’re ready to use.
- Crust: If you choose to make your own crust, you can do it about a day ahead. Keep wrapped in the fridge until ready.
Alternate Cooking Methods to Love this Recipe
Make this spinach bacon quiche recipe another way by using your stovetop.
- Stovetop: You could make this recipe in a 9-inch, deep skillet. Heat over medium to medium-high until a knife inserted into the center comes out clean. Allow to cool before enjoying.
Store and Use Leftover Spinach and Bacon Quiche
- Storing: Store in an airtight container in the fridge for up to 4 days.
- Reheating: To reheat, bake in a 350 degree oven until warm. If you are just trying to reheat one slice and want it quick, the microwave will work too!
- Using Leftovers: Enjoy leftovers warm or cold, or chopped up into a breakfast burrito.
Common Questions And Substitutions For This Recipe
You can switch out and swap in vegetables to customize to your liking. Sauté veggies in the bacon grease for more flavor. Be sure to use fresh not frozen, so that you don’t end up with a soggy baked quiche.
Sure. If you don’t have half-and-half, you can absolutely combine the eggs with whole milk or heavy cream to keep the creaminess. Add a sprinkle of nutmeg to love quiche even more.
Tips for Making This Spinach and Bacon Quiche
- Foil: Aluminum foil prevents the crust from getting burnt. If edges are already golden brown and middle is not fully cooked, cover with aluminum foil.
- Golden Brown Crust: To get perfectly golden brown crust, turn on the broiler. Keep and eye on it to make sure it doesn’t burn.
- Crust: Leave the crust in the freezer until you are ready to use it.
- Serve With: Serve with Bisquick Waffles, Air Fryer Hash Browns or Blueberry Mini Brie Bites.
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Spinach and Bacon Quiche
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 1 Pre-made frozen pie crust, uncooked
- 4 large Eggs, beaten
- 1 ¼ cup Half and half
- 8 slices Bacon, chopped
- ¼ cup Yellow onion, finely diced
- ¼ cup Mushrooms, sliced
- ¼ cup Spinach, torn into small pieces
- 1 cup Swiss cheese, shredded
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ¼ teaspoon Ground thyme
Instructions
- Preheat the oven to 375℉.
- Cook bacon until tender and lightly crisp.
- In a bowl whisk together: eggs, salt, pepper, and thyme.
- Slowly stir in half and half.
- Layer the onion, mushrooms, spinach, bacon, and cheese in the frozen pie crust.
- Pour egg mixture over the top of the filled crust.
- Bake for 45-50 minutes or until a knife in the center comes out clean and the top is starting to brown.
- Allow quiche to sit for 15 minutes before serving.
Christina’s Notes
- Add Ham for Bacon: Switch the bacon for ham or even sausage in this Instagram worthy recipe.
- Veggies: If you are not a fan of the some of veggies in this recipe, or you just have different vegetables, you can switch out and swap in to customize to your liking. Cook veggies in the bacon grease for more flavor.
- Cover with Foil: Prevent the crust from getting burnt, if edges are already golden brown and middle is no fully cooked, cover with aluminum foil.
- Perfect Golden Brown Crust: To achieve the perfect golden brown crust, if necessary, turn on the broiler but be sure to keep and eye on the bacon and mushrooms quiche to make sure it doesn’t burn.
- Keep Crust Frozen: Be sure to leave the pie crust in the freezer until you are ready to use it.
- Spice: All Purpose Seasoning Blend or other spices can be used to give your quiche a kick.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
One of the best quiches I have ever eaten! It’s not so eggy that all the other ingredients get lost. All the textures and flavor are delicious!
I loved the addition of thyme here – lovely! Thank you for the recipe.