Spinach and Cheese Quiche with Bacon – Easy Savory Recipe

There’s something about a quiche that always feels special, even though it’s incredibly simple to make. Whether it’s for a weekend brunch, a cozy lunch, or a light dinner with a side salad, a well-made quiche delivers comfort in every bite. And this Spinach and Cheese Quiche with Bacon? It’s one of those recipes that brings people together around the table and leaves them asking for seconds. The flaky crust, the creamy egg filling, the perfectly sautéed spinach and onions, and of course, the smoky bacon—all come together in one glorious bite.

I first made this quiche on a chilly Sunday morning when I was trying to use up some leftover spinach and a few strips of beef bacon from breakfast. I had a store-bought pie crust sitting in the freezer, a block of cheddar, and a few eggs in the fridge. It came together so effortlessly, and when I pulled it out of the oven, golden and puffed, I knew I had a keeper. Since then, it’s been a regular on my rotation—because it’s just so versatile and satisfying.

What makes this recipe shine is its perfect balance. The spinach gives it a lovely earthy note, the onions add a slight sweetness, and the cheese brings in creamy richness. The bacon, even in small amounts, gives the quiche a deep, savory base that takes the flavor to the next level. You can use turkey or beef bacon to keep things halal, and if you’re skipping meat altogether, the quiche is still phenomenal.

Even better, this dish can be made ahead of time and reheats beautifully. That means you can bake it on a Sunday and enjoy it for breakfast or lunch over the next couple of days—because let’s be honest, some of us don’t have time to cook from scratch every single day.

So, whether you’re a quiche pro or this is your first foray into the world of savory pies, this recipe is here to guide you. And don’t worry—I’ll walk you through every step, from the crust to the final slice.

Why You’ll Love This Spinach and Cheese Quiche Recipe

There are countless reasons to fall in love with this spinach and cheese quiche with bacon. From its ease of preparation to its restaurant-quality taste, it ticks all the boxes for a go-to savory dish that never disappoints.

First and foremost, it’s incredibly easy to make. You don’t need to be an expert in the kitchen to get this right. With just a handful of everyday ingredients—eggs, milk, cheese, spinach, onion, and bacon—you can whip up something that tastes like it came from a café. The pie crust can be store-bought or homemade, so you have options depending on your schedule and preferences.

Secondly, this quiche is endlessly customizable. Don’t have cheddar? Use Gruyère or Monterey Jack. Want to keep it vegetarian? Skip the bacon or replace it with some sautéed mushrooms for that same umami depth. You can even swap out spinach for kale or arugula if that’s what you have on hand.

Another reason you’ll love it is that it’s perfect for meal prep. This quiche holds up beautifully in the fridge and tastes just as good (if not better) the next day. You can reheat individual slices or even freeze it for later. It’s great for packed lunches, a quick breakfast, or a light dinner after a long day.

But let’s not forget the flavor. The egg filling is silky and creamy, the cheese melts into golden ribbons throughout, and the bacon adds little bursts of smoky deliciousness. Spinach and onion round things out with earthiness and just a hint of sweetness. Every bite is balanced, rich, and deeply satisfying.

Finally, this quiche is family-friendly. Kids love it. Adults love it. It’s easy to cut into clean slices, making it a stress-free dish to serve to guests or pack into lunchboxes. And it’s just as appropriate for a casual family breakfast as it is for a more elegant brunch gathering.

In short, this recipe is comforting, versatile, foolproof, and packed with flavor. Once you try it, I promise you’ll be making it again and again.

Health Benefits of this Spinach and Cheese Quiche

While quiche may not always be thought of as the healthiest option, this particular version offers a lot of nutritional value—especially when made with wholesome ingredients and served with smart sides. It strikes a lovely balance between indulgence and nourishment, making it a great addition to a balanced diet.

To start with, eggs are a fantastic source of protein, which helps with muscle repair, keeps you full longer, and supports overall bodily functions. They’re also rich in essential nutrients like choline (important for brain health), vitamin D (for bones and immunity), and B vitamins (which help convert food into energy).

Spinach is a true nutritional powerhouse. It’s loaded with fiber, iron, magnesium, potassium, and vitamins A, C, and K. Adding spinach to this quiche not only enhances the flavor and texture but also significantly boosts its vitamin and mineral content. The fiber in spinach supports digestive health and helps regulate blood sugar.

Using milk instead of cream in the custard is a simple tweak that lightens up the recipe without sacrificing texture. If you want to make it even lighter, you can opt for low-fat milk or a dairy-free alternative like almond or oat milk. However, keep in mind that using cream will give the quiche a richer, more luxurious texture.

Cheese provides calcium and protein but should be used in moderation if you’re watching your fat intake. Luckily, the one-cup amount used in this recipe offers plenty of flavor and melty goodness without going overboard.

As for the bacon, using a small amount of beef or turkey bacon instead of traditional pork bacon not only keeps the dish halal but also cuts down on saturated fat. And since it’s used primarily to add depth and savoriness, you don’t need much of it to make an impact.

Altogether, this quiche delivers a well-rounded mix of protein, healthy fats, and vegetables. Pair it with a crisp salad or some roasted vegetables, and you’ve got a nutritious, balanced meal that’s as satisfying as it is good for you.

Preparation Time, Servings, and Nutritional Information

One of the best things about this spinach and cheese quiche with bacon is how manageable it is time-wise. You don’t need to set aside your entire afternoon to whip this up, making it ideal for busy weekdays or laid-back weekends.

Total Time Required

• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Resting Time: 10 minutes
• Total Time: About 1 hour 20 minutes

Servings
This recipe makes 6 to 8 generous slices, depending on how you cut it. If you’re serving it as part of a brunch spread with other items, you could easily serve 8. For a main dish, 6 servings is more typical.

Nutritional Information (Per Serving, based on 8 servings):

• Calories: 290
• Protein: 13g
• Fat: 19g
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 2g
• Calcium: ~200mg
• Iron: ~2mg

These numbers may vary slightly depending on the specific type of cheese, milk, or bacon you use, but this gives a good general idea. For a lower-calorie version, consider using reduced-fat cheese and low-fat milk, and reduce or omit the bacon.

Ingredients List

Here’s everything you’ll need to make this spinach and cheese quiche with bacon. Most of these ingredients are pantry or fridge staples, and the rest are easy to find at any grocery store.

Main Ingredients:

• 1 (9-inch) pie crust – You can use a store-bought crust for convenience, or make your own if you have time. The crust provides a flaky, buttery base that holds everything together.
• 2 oz diced bacon – Turkey or beef bacon works well for a halal-friendly version. Cook until crispy for the best flavor and texture.
• 1 small onion, chopped (about ½ cup) – Adds a natural sweetness and depth of flavor once sautéed. Yellow or white onions work best.
• 1 (6 oz) bag baby spinach, large stems removed – This wilts down quickly and adds a lovely earthy flavor and vibrant green color.
• 1 cup shredded cheese – Gruyère, Monterey Jack, or Cheddar are all great options. Gruyère offers a nutty, rich flavor, while cheddar brings sharpness and depth.
• 5 large eggs – These form the base of the custard, helping to bind the quiche and provide protein.
• 1¼ cups milk – You can use whole milk for a creamy texture, or substitute with cream for a richer filling. For a lighter quiche, try low-fat milk or a dairy alternative.
• 1 tablespoon flour – Helps stabilize the custard, making it set more evenly.
• ½ teaspoon salt – Essential for seasoning. You can adjust to taste depending on your cheese and bacon.
• Pinch of ground nutmeg – Adds a subtle warmth and depth. Just a pinch makes a big difference.
• Black pepper, to taste – Freshly ground pepper adds a slight kick that complements the creamy filling beautifully.

Now that you’ve got everything ready, let’s get into the fun part: cooking!

Step-By-Step Cooking Instructions

This step-by-step guide will walk you through every part of the process, from preparing your crust to pulling a beautifully golden quiche out of the oven. Don’t worry if you’ve never made quiche before—this recipe is very forgiving, and I’ll give you helpful tips along the way to make it absolutely foolproof.

Step 1: Prep the Oven and the Crust

Before anything else, place a baking sheet in the oven and preheat it to 410°F (210°C). Preheating the baking sheet helps create a crispier crust by conducting heat evenly from the bottom up. This is especially important if you’re using a store-bought crust, which can sometimes turn soggy if not baked properly.

Next, lightly grease a 9-inch deep-dish pie plate. Even if you’re using a nonstick pie dish or a pre-made crust that comes in an aluminum tray, a little grease helps everything release cleanly when it’s time to slice and serve.

Now, fit your pie crust into the dish. If you’re using a store-bought roll-out crust, gently press it into the edges and up the sides of the pie plate. You want it to sit flat with no air bubbles.

Using a fork, prick the bottom of the crust a few times. This helps prevent the crust from puffing up while baking. Once that’s done, refrigerate the crust while you prepare the filling. Keeping the crust cold ensures it stays flaky and tender during baking.

Step 2: Cook the Bacon, Onion, and Spinach

In a large skillet over medium heat, add your 2 ounces of diced turkey or beef bacon. Cook the bacon until it becomes crispy and brown, which takes about 5 to 7 minutes. Stir occasionally to make sure it cooks evenly. Once cooked, remove it from the pan with a slotted spoon and set it aside on a paper towel-lined plate to drain.

Without removing the bacon grease (if there’s only a little), add your chopped onion to the skillet. Sauté for about 4 to 5 minutes, or until the onion is soft and translucent. You’re looking for a gentle golden color here—not full caramelization, but just enough to draw out the onion’s sweetness.

Next, stir in the 6-ounce bag of baby spinach. It might seem like a lot at first, but spinach wilts down dramatically. Stir it occasionally and cook until it’s fully wilted and any excess moisture has evaporated—this usually takes about 2 to 3 minutes.

This step is important because too much moisture in your filling can make your quiche watery or soggy. If the spinach mixture still looks a bit wet, you can pat it dry with paper towels or even let it sit in a colander for a minute or two.

Once the spinach is cooked, remove the skillet from the heat and let the mixture cool for a few minutes. You don’t want to add it piping hot into the crust, or it could partially cook the eggs too soon.

Step 3: Make the Egg Custard

While the filling mixture cools slightly, grab a medium mixing bowl and whisk together your 5 large eggs. Once the yolks and whites are fully combined, pour in 1¼ cups of milk (or cream, if using). Add the 1 tablespoon of flour, ½ teaspoon of salt, a pinch of nutmeg, and freshly ground black pepper to taste.

Whisk the mixture until everything is smooth and well-blended. The flour might seem like an odd addition, but it plays a key role here. It helps the egg custard set properly and prevents the quiche from becoming too watery, especially with the moisture-rich spinach.

At this point, your kitchen probably smells amazing already—but you’re only one step away from putting it all together.

Step 4: Assemble the Quiche

Take the chilled pie crust out of the fridge and set it on the counter. Spread the cooked spinach-onion-bacon mixture evenly over the bottom of the crust.

Next, sprinkle your 1 cup of shredded cheese evenly over the top. You can use any cheese you like here—Gruyère for a rich, nutty taste, cheddar for something sharper, or Monterey Jack for a milder flavor. Feel free to mix and match based on what you have on hand.

Then, slowly pour the egg mixture over everything, making sure it spreads evenly and covers the filling. You may want to gently shake the dish or use a spoon to level out the surface.

If you’re worried about spills, now is a good time to double-check that your pie plate is resting on a sturdy cutting board or tray before moving it to the oven.

Step 5: Bake the Quiche

Reduce the oven temperature to 375°F (190°C). Carefully transfer the pie dish to the preheated baking sheet in the oven. This helps the bottom crust bake evenly and get nicely golden.

Bake the quiche for 45 to 50 minutes, or until the center is just set and the top is lightly golden. The edges will puff up a bit, and the middle might have a very slight jiggle, which is totally fine. The quiche will continue to set as it cools.

If the crust or top starts browning too quickly before the center is done, loosely cover it with a piece of foil to prevent over-browning.

Once baked, remove the quiche from the oven and let it rest for 10 minutes before slicing. This resting time allows the filling to firm up and makes the quiche easier to slice cleanly.

Congratulations! You just made a stunning spinach and cheese quiche that’s ready to serve and sure to impress.

How to Serve this Spinach and Cheese Quiche

A quiche is one of those dishes that works beautifully at any meal, and this Spinach and Cheese Quiche version is no exception. Whether you’re aiming for something casual or a little more upscale, there are countless ways to serve it.

For a classic brunch setup, slice the quiche into wedges and serve warm or at room temperature with a simple green salad on the side. A salad with lemon vinaigrette or a balsamic glaze works beautifully to cut through the richness of the eggs and cheese.

You can also pair the quiche with fresh fruit, like melon, grapes, or sliced citrus. This adds a refreshing balance, especially if you’re serving it in the morning or midday.

If you’re planning on serving the quiche for lunch or dinner, consider adding a heartier side like roasted potatoes, a warm grain salad, or a light soup, such as tomato basil or a spring vegetable broth.

And don’t forget—you can serve quiche warm, at room temperature, or even cold from the fridge. It’s incredibly flexible, so it’s just as appropriate for a lunchbox as it is for a holiday brunch table.

Pairing Suggestions

Pairing this quiche with complementary sides and drinks elevates the entire experience, whether you’re hosting a weekend brunch or enjoying a cozy solo dinner.

Side Dish Pairings

• Crisp Garden Salad: A mix of arugula, spinach, or spring greens with a tangy vinaigrette offsets the richness of the eggs and cheese.
• Roasted Vegetables: Oven-roasted carrots, zucchini, or sweet potatoes make an earthy, satisfying side that blends well with the flavors of the quiche.
• Breakfast Potatoes or Hash Browns: These are always a crowd-pleaser at brunch and add a bit more substance to the meal.
• Grilled Asparagus or Green Beans: Lightly grilled or blanched greens make for a fresh, seasonal touch.
• Fresh Fruit Salad: Try a medley of seasonal fruits like berries, kiwi, and oranges to add color and sweetness.

Drink Pairings

• Herbal Teas: Mint, chamomile, or lemon ginger tea pair well with the gentle flavors of the quiche.
• Sparkling Water with Citrus: Infused sparkling water with lemon, lime, or cucumber is refreshing and light.
• Freshly Squeezed Juice: Orange, grapefruit, or a mix of carrot and apple juice complements the savory notes with just the right amount of sweetness.

Now that you know how to serve and pair it, let’s talk about keeping your quiche fresh for days to come.

Storage, Freezing & Reheating Instructions

One of the many reasons this spinach and cheese quiche is a go-to recipe in my kitchen is how well it stores and reheats. Whether you’re prepping meals for the week, storing leftovers, or making an extra quiche to freeze for a rainy day, this dish holds up beautifully. Let’s break it down so you know exactly how to keep it fresh and delicious.

Storing in the Refrigerator

Once the quiche has cooled completely to room temperature, cover it tightly with foil or plastic wrap. Alternatively, you can transfer individual slices to an airtight container. Stored properly, the quiche will stay fresh in the refrigerator for up to 3 to 4 days.

When you’re ready to eat, you can reheat it or enjoy it cold—quiche is surprisingly tasty either way. However, if you prefer it warm, just follow the reheating instructions below.

Freezing for Later

Quiche is very freezer-friendly, which makes it perfect for batch cooking or prepping ahead of time for holidays or busy weeks.

Here’s how to freeze it properly:

• To freeze the whole quiche: After baking, allow the quiche to cool completely. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Place the wrapped quiche in a large freezer bag or airtight container, and store in the freezer for up to 3 months.
• To freeze individual slices: Cut the cooled quiche into portions, wrap each slice tightly in plastic wrap, then foil, and store them together in a freezer-safe bag or container. This makes it super easy to grab just what you need later on.

Reheating Instructions

To reheat the Spinach and Cheese Quiche, you have a few options depending on how much time you have and how you prefer the texture.

• Oven Method (Best Texture): Preheat your oven to 350°F (175°C). If reheating a whole quiche, remove all wrapping and place it on a baking sheet. Cover loosely with foil and bake for 20 to 25 minutes. For individual slices, bake for 10 to 15 minutes. This method helps retain the crust’s crispness and ensures the filling is heated evenly.
• Microwave (Quick Option): For a faster option, place a slice of quiche on a microwave-safe plate. Cover with a microwave-safe lid or damp paper towel and heat on medium power for 1 to 2 minutes. Keep in mind that this may soften the crust slightly.
• From Frozen: You can reheat frozen quiche straight from the freezer, although it’s best to let it thaw overnight in the fridge for more even warming. If reheating from frozen, add an additional 10 to 15 minutes to the oven times above.

Now that you know how to store and reheat your quiche, let’s go over a few common mistakes to avoid so your results are perfect every time.

Common Mistakes to Avoid

Even though this quiche is beginner-friendly, there are a few common pitfalls that can affect texture, flavor, or presentation. Let’s take a moment to address them so you can feel completely confident before diving in.

1. Using Too Much Liquid

It might be tempting to add more milk or cream to get an ultra-creamy filling, but resist the urge. Too much liquid can prevent the custard from setting properly, resulting in a runny or watery quiche. Stick with the 1¼ cups of milk (or cream) called for in the recipe.

2. Skipping the Spinach Drain

Spinach holds a lot of water, especially after being cooked. If you don’t cook off the moisture completely—or skip the optional step of patting it dry with paper towels—your quiche may end up soggy. Always cook the spinach thoroughly and drain it well.

3. Not Preheating the Baking Sheet

Preheating a baking sheet in the oven might seem unnecessary, but it makes a huge difference. It helps cook the bottom crust evenly, giving you that nice golden, crisp base instead of a soft or underbaked one.

4. Overbaking the Quiche

You want the center of the quiche to be just set, with a slight jiggle when you take it out of the oven. Overbaking will make the custard rubbery and dry. The quiche will continue to set as it rests, so pull it out right when the center looks barely firm.

5. Not Letting It Rest

It’s tempting to cut into your quiche the moment it comes out of the oven—but let it rest for at least 10 minutes. This gives the custard time to firm up and makes slicing much easier and cleaner.

By avoiding these mistakes, you’ll be on your way to a quiche that’s perfectly creamy, beautifully structured, and bursting with flavor.

Pro Tips

Want to take your quiche to the next level? These pro tips will help you enhance flavor, texture, and presentation—making your dish truly shine whether you’re cooking for yourself or guests.

1. Use Cold Ingredients for the Crust

If you’re making your own pie crust, be sure to use cold butter and ice water. This helps create flaky layers. Even with store-bought crust, keeping it chilled before baking prevents shrinking and improves texture.

2. Shred Your Own Cheese

Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. For the best flavor and texture, shred your cheese fresh from the block. You’ll notice a difference in both the flavor and creaminess.

3. Add a Layer of Cheese Under the Filling

Before adding the spinach and bacon mixture, try sprinkling a small amount of cheese directly onto the crust. This creates a barrier between the filling and the crust, helping to keep the bottom crisp.

4. Customize with Herbs and Spices

Feel free to add fresh herbs like parsley, chives, or dill for a burst of brightness. A dash of garlic powder or smoked paprika can also deepen the flavor profile, depending on your preferences.

5. Par-Bake the Crust for Extra Crispness

If you have a few extra minutes, you can blind-bake the crust for 8–10 minutes before adding the filling. Just line it with parchment paper, fill with pie weights or dry beans, and bake at 375°F (190°C). This prevents sogginess and adds a wonderful crunch.

These simple tweaks can make a noticeable difference and allow you to tailor the recipe to your personal tastes.

Frequently Asked Questions (FAQs)

Here are some of the most common questions about making this spinach and cheese quiche. If you’re wondering something, there’s a good chance someone else has too—so let’s clear things up.

Can I use frozen spinach instead of fresh?

Yes, absolutely. Just make sure to thaw it completely and squeeze out as much moisture as possible. You’ll need about ½ cup of cooked, squeezed-dry spinach, which is roughly equivalent to a 6 oz bag of fresh baby spinach.

Can I make this quiche vegetarian?

Definitely. Just omit the bacon and consider adding sautéed mushrooms, sun-dried tomatoes, or even roasted red peppers for that same savory depth.

Can I use non-dairy milk?

Yes, you can substitute almond milk, oat milk, or soy milk in place of regular milk. Just choose an unsweetened variety. Keep in mind that the texture might be slightly less creamy, but it still works well.

How do I know when the quiche is done?

The quiche is done when the edges are set and slightly puffed, and the center jiggles just a bit when you gently shake the pan. A knife inserted into the center should come out clean. If you see wet batter, it needs a few more minutes.

Can I use a different size pan?

This recipe is designed for a standard 9-inch deep-dish pie plate. If you use a shallow pie pan, you may need to reduce the filling slightly or watch the baking time closely to avoid overflow.

How far in advance can I make this?

You can bake the quiche up to 1 day in advance and store it in the fridge. Simply reheat it in the oven before serving. You can also assemble the uncooked quiche and store it in the fridge for a few hours before baking.

What’s the best cheese to use?

That’s up to you! Gruyère gives a nutty, classic flavor, cheddar is sharp and bold, and Monterey Jack is creamy and mild. Mixing two cheeses can also create a more complex taste.

Why is my quiche watery?

This usually happens if the spinach isn’t cooked or drained properly, or if too much liquid was added to the custard. Stick to the ingredient measurements and make sure your filling isn’t too moist before adding it to the crust.

Can I double this recipe?

Yes, but you’ll need to use two separate pie dishes rather than one deep one. Baking time should remain about the same, but keep an eye on both to make sure they cook evenly.

Can I make this crustless?

You sure can! Grease a pie dish well, then pour the filling directly in. You might want to increase the flour to 2 tablespoons to help it set properly without the crust. Bake as usual, and enjoy a lighter, gluten-free version.

Conclusion & Call to Action

And there you have it—a golden, creamy, flavor-packed Spinach and Cheese Quiche with Bacon that’s as easy to make as it is to devour. Whether you’re serving it warm out of the oven or cold the next day, this quiche is endlessly satisfying and always hits the spot.

It’s perfect for any occasion: lazy weekend brunches, quick weekday lunches, or even a make-ahead dinner that you can pair with a salad or soup. It’s also a fantastic way to sneak in some greens for picky eaters, and the customizable nature of the recipe means you can make it your own every single time.

I hope this Spinach and Cheese Quiche recipe becomes a staple in your kitchen just like it has in mine. If you try it, I’d love to hear how it turned out for you. Share your experience in the comments, or tag your photos online—I always enjoy seeing your creations and reading your personal twists on the recipe.

So what are you waiting for? Go grab those eggs, pull that crust from the freezer, and treat yourself to a comforting slice of homemade quiche that’s equal parts easy and elegant. You’ve got this.

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