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Bacon Spinach Cheddar Quiche

This delicious Bacon Spinach Cheddar Quiche is easy, delicious and can be enjoyed for breakfast, brunch, lunch, dinner…anytime is a good time for quiche!

Crumbly, buttery pie crust filled with eggs, bacon, spinach, cheddar, and caramelized onions (arguably my favorite part of this dish!).

Quiche with a spatula next to it
The post below was originally published on March 8, 2018 and updated on December 10, 2018

Happy almost-Friday! Getting so close to the long-awaited weekend. If the week was long and hard for you, I just want to say two things: I feel you, and hang in there.

Besides getting close to the end of a week, there are two exciting things that are about to go down:

  • We are quiche-ing it up
  • BACON (’nuff said)

I love Quiche!

Quiche has always been a food item of choice for me at cafes or bakeries (whenever they have them). It is so elegant, delicious, and come on, breakfast items on a pie crust? Yes please! I like to eat it with with lots of fruits on the side and a warm cup of coffee.

A slice off of the whole Bacon Spinach Cheddar Quiche

Quiche is a dish in French cuisine, and you can find it at many places in the world today. It is also very versatile, easy to make, and can be served for breakfast, brunch, lunch or dinner.

I have put some serious thought into this…If I can add bacon in everything, I probably would.

Bacon ice cream, bacon cookies, bacon in potato chips, bacon jam.


A slice of Bacon Spinach Cheddar Quiche

But bacon in quiche is HAPPENING, I tell you.

Because sometimes, especially after a long week, bacon is the answer.

A plate of bacon, along with bowls of caramelized onions and spinach
Caramelized onions, spinach and bacon

Caramelize Onions in Quiches

Something else I absolutely love about this quiche – the incorporation of caramelized onions. 

Caramelized onions gives this quiche so much flavor. It acts as the spice, providing that sweet, savory, smoky flavor. Onions are fascinating (to me. Yes, slightly weird. I know. But I embrace it) because when it cooks it tastes completely different. It produces a sweetnesss and tastes drastically different from the uncooked version.

It also provide great textures.

Combine caramelized onions, bacon, spinach, cheese, egg mixture…and then bake it on that flaky, buttery pie crust.

Unbaked pie crust with bacon, caramelized onions and spinach in it.

And because life is busy and there are so many awesome ready-made frozen pie crusts out here, we are using a ready made, but uncooked, pie crust. I am totally about making pie crusts from scratch, but something’s got give, and for the Bacon Spinach Cheddar Quiche, the pie crust’s gotta give.

Remember to bring the frozen pie crust to the refrigerate a couple of hours prior to baking, or the night before, to thaw it out.

A whole Bacon Spinach Cheddar Quiche

Make it for yourself (and your fam), and just consume it over days if you don’t finish it all. It keeps so well as leftovers.

May you quiche to your heart’s content.

An easy but goodie recipe. A must share. Enjoy!

A slice of quiche on a plate

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Other brunch favorites!

Bacon, Spinach and White Cheddar Quiche

Bacon Spinach Cheddar Quiche

Buttery pie crust baked with savory ingredients such as eggs, bacon, spinach, white cheddar and caramelized onions, baked to perfection. Great for any meal and save well as leftovers!
4.91 from 11 votes
Print Pin
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 627kcal
Author: MinShien


  • 1 frozen pie crust
  • 10-12 oz bacon chopped
  • 1/4 large onion
  • 1 tbsp butter
  • a pinch of salt
  • 6 large eggs
  • 1 cup heavy cream
  • 1 1/2 cup fresh spinach packed
  • 3/4 cup shredded white cheddar
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Make sure pie crust is completely defrosted. Bring frozen crust to the refrigerator the night before, or hours prior.
  • Pre-heat oven to 425 degrees F. Place bacon on a baking sheet lined with aluminum foil and bake bacon for 12-20 minutes. Check at 12 minute mark, and bake for longer if needed. When done, drain grease. Cut bacon into 1 inch pieces.
  • While waiting for bacon to be done in the oven, slice onions. Heat up skillet. Add butter and once butter is melted, saute onions until it is soft and slightly brown. Add a pinch of salt to onions and stir. Remove and set aside. 
  • Pre-heat oven to 375 degrees F. 
  • In a large bowl, whisk together eggs, heavy cream, salt and pepper.
  • Place pie crust into a pie pan (9" x 2"). Add bacon, spinach, white cheddar and caramelized onions. Pour egg mixture into pie pan.
  • Bake for 30-35 minutes or until done. Check for doneness by inserting a toothpick into the filling, and if it comes out clean the pie should be done.


Calories: 627kcal | Carbohydrates: 19g | Protein: 18g | Fat: 53g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 741mg | Potassium: 280mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1743IU | Vitamin C: 3mg | Calcium: 170mg | Iron: 2mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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Recipe Rating


  1. 5 stars
    We are quiche lovers in our house too and I know my husband would love this one with bacon and spinach! Perfect for upcoming holiday brunches!

    1. Joyous Apron says:

      I know! We love them as well! Thanks so much Leanne! ๐Ÿ™‚

  2. Lisa Schuldt says:

    5 stars
    I agree, the caramelized onions are the best. The bacon isn’t too bad either. Defiantly will make this dish again!

    1. Joyous Apron says:

      YESS!!! So glad you liked it!! ๐Ÿ™‚

  3. Leslie Wright says:

    i’d like to make this as i adore all quiches. however, i note the spinach is not cooked/wilted before hand to get all the moisture out. putting it in raw, doesn’t that make the crust soggy?

  4. Leslie Wright says:

    do you not cook the spinach first to get the moisture out so it doesn’t make the crust soggy?

    1. Joyous Apron says:

      I used fresh spinach so I just added it in raw (raw spinach doesn’t have much moisture) and it is fine. But if you are using frozen spinach, you will need to thaw and squeeze the moisture out.

  5. 5 stars
    I’ve been making this recipe for a while and I love it but there is one small thing I would change in the directions because I do it every time. I caramelize the onions and then set them aside as directed. The recipe doesn’t say when to add them and more than once I’m putting the quiche in the oven and then notice the onions which I’ve set aside. I know it seems obvious but I do it every time. ๐Ÿ™‚

    1. Joyous Apron says:

      Hi Kathleen, thank you so much for point this out! I added it to the instructions to avoid confusion. Thanks for making this recipe and I’m so glad you love it! ๐Ÿ™‚

  6. 5 stars
    I have been making quiche for years and hands down this is as good as it gets. I so enjoyed making and then savoring this fabulous recipe. This one is a keeper without a single change! New to your site but devouring you recipes after this wonderful experience.

    1. Joyous Apron says:

      I’m so glad, Linda! Welcome! Happy to hear you enjoyed it and can’t wait for you to try other recipes!