Hello, quiche lovers! This delicious Bacon Spinach Quiche recipe features a buttery flaky pie crust filled with creamy, cheesy egg custard, along with bacon bits and spinach, and yummy bites of caramelized onions scattered all over.
I cannot begin to tell you how much I heart this Bacon Spinach Quiche recipe. Enjoy it for breakfast, brunch, lunch, dinner…anytime is a good time for quiche!
Easy Spinach Bacon Quiche Recipe
Quiches are egg pies filled with different combinations of cheeses, meats and veggies. It is a classic dish in French cuisine but interesting actually originated in Germany. Today, you can find it at many places in the world today. It is also very versatile, easy to make, and yes, so delicious!
You can find different types of quiches – ham and cheese quiche, asparagus and ham quiche etc. I basically love quiches of (almost) any form. One that you have to at least try, is this bacon spinach quiche.
The custard for this savory bacon and spinach quiche is creamy and not overly heavy; cheesy but not too cheesy.
You will experience a nice burst of yumminess from the bacon and a tad of chewy from the spinach. And then there’s that lovely flavor and slight sweetness from the caramelized onions. Dang these caramelized onions make such a huge difference in this bacon spinach quiche recipe!
I love serving bacon spinach quiche for breakfast, brunch, lunch, or breakfast-for-dinners. Save that extra slice and they make the best grab-and-go breakfast! It taste just as delicious after a quick heat up in the microwave!
And the best thing is, this spinach bacon quiche takes no time at all to make. I used a store-bought crust and it’s one of the best time-saving hacks ever!
Ingredients
- Pie crust – use store-bought unbaked pie crust for convenience! No need to pre-bake crust! Just add all the ingredients and bake it all in one go. You can also make your own pie crust if you prefer!
- Bacon – you can get raw bacon, cook it and chop them up into small pieces. Or, for convenience, feel free to buy cooked bacon or bacon bits to cut down on cook time.
- Eggs – use large eggs
- Spinach – use fresh spinach as there will be no need to drain excess liquid if using fresh spinach. If using frozen spinach, bring them to a complete defrost and then pat dry before using – we will want to remove all the excess moisture.
- Shredded white cheddar – other cheeses such as Swiss cheese, Monterey jack, mozzarella etc works as well.
- Onion – yellow or sweet onion works great! Onions will be caramelized and this will really elevate this bacon spinach quiche recipe. When caramelized, the once pungent-tasting onion will produce a sweetness in flavor, bringing incredible flavor to the quiche.
- Heavy cream – sometimes also called heavy whipping cream, this is added to the custard mixture to make it super creamy. Half and half or whole milk can be used for a lower fat option, but I find that the texture isn’t as rich and creamy as using heavy cream. I strongly recommend using heavy cream for the best taste and texture.
- Salt
- Black pepper
How to make Bacon Spinach Quiche
I have made this dozens and dozens of time, and improve the recipe with each try. My husband, the willing guinea pig, never once said “wait, this again!?” because, who doesn’t want quiche!?
It took us only a few trials to fall in love with this Bacon Spinach Quiche recipe. It’s SO GOOD and equally addicting!
Make the Filling
We will first prepare all the ingredients that will be going into the pie crust.
First, cook onions on a heated skillet with melted butter on medium-low heat until it is soft and brown. Be careful not to burn the onions. Onions will also shrink and take on a slight sweet flavor when it is caramelized.
While the onions caramelized, I typically go ahead and cook the bacon if I’m using raw bacon. Bacon can be made on the stovetop, air fryer or oven. Cook until desired texture. P/S: I’m a crispy bacon kinda girl.
Next, make the egg mixture by whisking together eggs, heavy whipping cream, salt and black pepper in a large mixing bowl.
Assemble the Quiche
My go to pie crust for this quiche recipe is store-bought for a quick and easy solution. Because life is busy and there are so many awesome ready-made frozen pie crusts out here.
I am totally about making pie crusts from scratch when I have time. Homemade crusts are amazing, but also time consuming.
We are using unbaked pie crust in this recipe. Make sure pie crust is completely defrosted. Bring frozen crust to the refrigerator the night before, or hours prior.
Place pie crust into a pie dish. If you want to obtain some cuter ridges along the sides, form the edges by pressing into it with a fork.
Or you can be lazy like me and leave it how it is sometimes 🙂
Then pile on the filling! Add the bacon, spinach, and caramelized onions.
Sprinkle cheddar cheese all over the top and pour the egg and heavy cream mixture into the pie dish.
Bake the Quiche
Send it to the oven and bake that baby to perfection at 375ºF for 30-35 minutes, or until the center is completely set and no longer jiggly.
Once spinach bacon quiche is done, remove from oven and let it rest for a few minutes before cutting into it.
The nice combination of crispy bacon, fresh spinach, shredded white cheddar, and my favorite – caramelized onion, brings so much beautiful flavor to the egg custard.
May you quiche to your heart’s content. ❤️
An easy but goodie recipe. A must share. Enjoy!
Variations and Substitutions
Here are other delicious ingredients you can add to your spinach bacon cheddar quiche:
- Meats: Canadian bacon or turkey bacon are good substitute for regular bacon.
- Veggies: bell peppers, kale, mushrooms, raw onions, tomatoes
- Other cheeses: instead of cheddar, Swiss, mozzarella, Colby jack, parmesan etc can be used as well.
- Herbs & spices: thyme, sage, rosemary, chives, parsley or nutmeg can be added to the egg mixture for additional flavor.
Storage and Reheating
Storage: If storing a whole quiche, wrap bacon spinach quiche tightly in plastic wrap followed by aluminum foil. If storing individual slices, store in airtight container. Store in refrigerator for up to 5 days and in freezer for up to 2 months.
Reheating: Thaw overnight in the refrigerator and reheat in microwave or oven before serving.
Tips and Tricks
- Choose the Right Pie Pan: Use a 9-inch pie pan that is at least 2 inches deep. A shallower pan might not hold all the filling, so this ensures there’s plenty of room for the custard and fillings.
- Bacon shortcut: Cook bacon ahead of time or buy pre-cook bacon to cut short the cook time! Bacon bits can be used as well.
- Defrost Pie Crust: Allow the pie crust to defrost completely before using so it is easy to handle. Leave frozen crust in the refrigerate overnight. Pie crust should be cold (but not warm) when assembling – the butter in should not be completely melted when assembling.
- Caramelize Onions: Taking the time to caramelize the onions adds a rich, sweet depth of flavor to your quiche. Use medium low heat to avoid burning onions.
- Whisk Eggs and Cream Thoroughly: Make sure the eggs and heavy cream are well combined. Whisking incorporates air and ensures a light, fluffy custard.
- Layer Fillings Evenly: When adding bacon, spinach, cheese, and onions, ensure they’re evenly distributed for a uniform bite in every slice.
- Check for Doneness: Test the quiche by inserting a toothpick into the center; if it comes out clean, it’s done. Remember that the quiche will continue to set as it cools. Let it rest for a few minutes before slicing.
Frequently Asked Questions
It is not necessary pre-bake it, but feel free to do so if you prefer a crustier crust.
You can substitute milk or half and half for heavy cream. Keep in mind the quiche may be less rich and creamy.
– use fresh dry ingredients (damp veggies can be pat dry with paper towel or squeezed to dry)
– let the moisture evaporate when you saute the onions
– make sure to pat dry bacon after cooking to remove excess grease
– bake it uncovered
– use a deeper pie dish to prevent spillage
Quiche pairs well with fruit salads, muffins, cinnamon rolls, yogurt parfaits, or breakfast potatoes for a hearty meal.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
Other brunch favorites!
- Cheesy Bacon Potato Casserole
- Berry French Toast Casserole
- Cinnamon Raisin Rolls
- Ham and Cheese Croissant Casserole
- Light and Fluffy Chocolate Chip Pancakes
- Sausage Tater Tot Breakfast Casserole
- Savory Breakfast Bowl
- Texas Sausage Kolache
- Easy Frittata with Ham, Spinach and Tomatoes
- English Muffin Breakfast Sandwich
Bacon Spinach Cheddar Quiche
Ingredients
- 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
Instructions
- 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.
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!
I know! We love them as well! Thanks so much Leanne! 🙂
I agree, the caramelized onions are the best. The bacon isn’t too bad either. Defiantly will make this dish again!
YESS!!! So glad you liked it!! 🙂
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?
do you not cook the spinach first to get the moisture out so it doesn’t make the crust soggy?
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.
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. 🙂
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! 🙂
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.
I’m so glad, Linda! Welcome! Happy to hear you enjoyed it and can’t wait for you to try other recipes!