This Spinach and Bacon Quiche recipe offers a harmonious blend of rich, savory bacon and fresh, leafy spinach wrapped in a tender, flaky crust. Ideal for breakfast, brunch, or a delightful dinner, it encapsulates a perfect balance of flavors that cater to any meal occasion.

The recipe is meticulously crafted to ensure each ingredient complements the others, with precise serving sizes and comprehensive instructions. It not only satisfies the taste buds but also presents an inviting visual appeal, making it a standout dish for gatherings or a cozy family meal. The crust’s buttery texture paired with the quiche’s creamy filling creates a culinary experience that’s both comforting and sophisticated.

Ingredients Needed for This Recipe

1 pie crust (store-bought or homemade)
6 large eggs
1 cup heavy cream

3/4 cup milk (whole or 2%)
1/2 teaspoon salt
1/4 teaspoon black pepper

1/8 teaspoon nutmeg (optional for added flavor)
1 tablespoon olive oil
1 medium onion, diced

2 cups fresh spinach, roughly chopped
8 slices bacon, cooked and crumbled
1 cup shredded Swiss cheese (you can also use cheddar or a mix of your favorite cheeses)

1/2 cup grated Parmesan cheese

Instructions for Making Spinach and Bacon Quiche

Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and gently press it into a 9-inch pie dish. Trim any excess crust from the edges. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. You can also use pie weights or dried beans on top of parchment paper to blind bake the crust. Bake for about 8-10 minutes, then remove from the oven and set aside.
Cook the Bacon: While the crust is pre-baking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and let it drain on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.

Sauté the Vegetables: In the same skillet, add the olive oil and diced onion. Sauté until the onion is translucent and soft, about 5 minutes. Add the chopped spinach and cook until the spinach is wilted and the moisture has evaporated, about 3-4 minutes. Remove from heat and let it cool slightly.
Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
Assemble the Quiche: Spread the sautéed onion and spinach mixture evenly over the bottom of the pre-baked pie crust. Sprinkle the crumbled bacon over the spinach. Add the shredded Swiss cheese and grated Parmesan cheese on top. Pour the egg mixture over the cheese.

Bake the Quiche: Bake in the preheated oven for 35-45 minutes, or until the quiche is set and the top is lightly golden. The center should be slightly jiggly but not liquid.
Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. This resting period helps the quiche set completely and makes it easier to cut into neat slices.

Tips for Perfecting the Recipe

Pre-Baking the Pie Crust: Also known as blind baking, this step is crucial for preventing a soggy bottom. By baking the crust a bit before adding the wet ingredients, you ensure a flakier, crisper crust that holds up to the filling. Use pie weights or dried beans to keep the crust from puffing up.

Customizing the Filling: The beauty of quiche is its versatility. Feel free to substitute the spinach for other greens like kale or arugula, or add other vegetables such as mushrooms, bell peppers, or asparagus. Just make sure to cook your veggies before adding them to the quiche to remove any excess moisture that could make the crust soggy.

Choosing the Right Dairy: The combination of heavy cream and milk creates a rich, creamy texture that’s characteristic of a traditional quiche. However, you can adjust the ratio according to your preference or dietary needs. Using all heavy cream makes it richer, while all milk makes it lighter. A half-and-half mixture can also be used as a middle ground.

Cheese Varieties: Swiss cheese is a classic choice for quiche because of its nutty flavor and excellent melting properties. However, don’t hesitate to experiment with other cheeses. Gruyère, cheddar, or a mix of your favorite cheeses can add depth and variety to the flavor.

Seasoning: Don’t underestimate the power of seasoning. Salt, pepper, and nutmeg are traditional, but adding a dash of paprika, cayenne pepper, or dried herbs can elevate the flavor. Adjust according to your taste preferences.

Letting it Rest: Allowing the quiche to rest for at least 10 minutes after baking is essential. This resting period helps the quiche set completely and makes it easier to cut into neat slices without falling apart.

Serving Suggestions

Breakfast or Brunch: Serve the quiche with a side of fresh fruit, such as mixed berries, for a refreshing contrast to the savory flavors. A light arugula salad dressed with olive oil and lemon juice also makes a great side.

Lunch or Dinner: Pair the quiche with a hearty salad, like a Caesar or a mixed green salad with a vinaigrette dressing. For a more filling meal, add a side of roasted vegetables or a bowl of soup.

Beverage Pairings: A cup of hot coffee or tea complements the quiche beautifully for breakfast or brunch. For lunch or dinner, consider a glass of white wine, such as Chardonnay or Sauvignon Blanc, which pairs well with the creamy, savory flavors of the quiche.

Making it a Meal: To turn the quiche into a more substantial meal, serve it with a side of sautéed potatoes or a slice of crusty bread. These additions can help balance the meal and satisfy bigger appetites.

Frequently Asked Questions

Can I make the quiche ahead of time? Yes, quiche can be made ahead of time. Bake it as directed, let it cool completely, then cover and refrigerate. To reheat, cover with aluminum foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.

How do I store leftovers? Leftover quiche should be covered and refrigerated. It will keep for up to 3-4 days. Reheat slices in the oven or enjoy them cold!

Can I freeze quiche? Yes, quiche freezes well. Bake and cool the quiche completely, then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warm.

How can I tell when the quiche is done? The quiche is done when the edges are set but the center slightly jiggles when gently shaken. If you insert a knife in the center, it should come out clean. Be careful not to overbake, as this can make the filling rubbery.

Can I use a store-bought crust? Absolutely. A store-bought pie crust is a convenient option and works well for this recipe. Just follow the package instructions for pre-baking if it’s recommended.

Is it possible to make this recipe gluten-free? Yes, to make a gluten-free quiche, use a gluten-free pie crust and ensure all other ingredients are gluten-free. Many stores sell gluten-free pie crusts, or you can make your own from a mix of gluten-free flours.

Spinach and Bacon Quiche

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Ingredients

1 pie crust store-bought or homemade
6 large eggs
1 cup heavy cream
3/4 cup milk whole or 2%

1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg optional for added flavor

1 tablespoon olive oil
1 medium onion diced
2 cups fresh spinach roughly chopped

8 slices bacon cooked and crumbled
1 cup shredded Swiss cheese you can also use cheddar or a mix of your favorite cheeses
1/2 cup grated Parmesan cheese

Instructions

Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and gently press it into a 9-inch pie dish. Trim any excess crust from the edges. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. You can also use pie weights or dried beans on top of parchment paper to blind bake the crust. Bake for about 8-10 minutes, then remove from the oven and set aside.
Cook the Bacon: While the crust is pre-baking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and let it drain on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
Sauté the Vegetables: In the same skillet, add the olive oil and diced onion. Sauté until the onion is translucent and soft, about 5 minutes. Add the chopped spinach and cook until the spinach is wilted and the moisture has evaporated, about 3-4 minutes. Remove from heat and let it cool slightly.

Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
Assemble the Quiche: Spread the sautéed onion and spinach mixture evenly over the bottom of the pre-baked pie crust. Sprinkle the crumbled bacon over the spinach. Add the shredded Swiss cheese and grated Parmesan cheese on top. Pour the egg mixture over the cheese.
Bake the Quiche: Bake in the preheated oven for 35-45 minutes, or until the quiche is set and the top is lightly golden. The center should be slightly jiggly but not liquid.

Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. This resting period helps the quiche set completely and makes it easier to cut into neat slices.