Bacon Spinach Quiche

This Southern-style Bacon Spinach Quiche is packed with crispy bacon, tender spinach, and creamy, cheesy eggs in a golden crust. Perfect for breakfast or brunch!

Course Appetizer, Breakfast, Main Course

Cuisine American, Southern

Keyword bacon-spinach-quiche, easy-spinach-quiche-recipe, spinach-bacon-quiche

Prep Time 10

Cook Time 50

Stand time 15

Total Time 1 15

Servings servings

Calories 424kcal

Ingredients

1 9 inch deep dish pie crust frozen or refrigerated
4 slices bacon chopped
2 cups packed roughly chopped baby spinach leaves
1/2 cup chopped green onions
1 cup heavy cream
6 large eggs
1/2 tsp salt
1/2 tsp granulated garlic
1/2 tsp onion powder
1/4-1/2 tsp black pepper adjust to taste
1/8 tsp ground nutmeg
1 1/2 cups shredded Gruyere, Swiss or Cheddar cheese divided use

Instructions

Preheat oven to 375°F. Prick bottom of pie shell with fork. Bake for 5 minutes. (If using frozen crust, skip this step)
Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Reserve 2 Tbsp drippings in skillet.
Add spinach and onions to skillet. Cook while stirring for 1-2 minutes just until wilted and spinach has released liquid. Remove from heat and set aside to cool slightly.
In a medium size bowl, whisk together heavy cream, eggs, salt, garlic powder, onion powder, nutmeg.
Add spinach, onion and bacon to the bottom of the pie crust. Add 1 cup shredded cheese. Pour egg mixture evenly over spinach, bacon and cheese.
Use a fork to evenly distribute the bacon and spinach in the filling. Sprinkle top with reserved 1/2 cup shredded cheese.
Bake for 10 minutes at 375°F then lower oven temperature to 350°F. Bake for an additional 30-40 minutes or until the center is puffed and set when gently shaken. (Check at 30 minutes and lay foil on top to prevent overbrowning, if needed)
Remove to a cooling rack, let stand for at least 15-20 minutes before slicing.

Notes

Prebaking the Crust - I use a frozen pie crust for this recipe and find that when doing so, I can skip the parbake step. When using a refrigerated crust or a homemade crust, it's important to cover with parchment, fill with pie weights or beans and take a few minutes to bake the crust to seal it. See how to make my Flaky Pie Crust recipe here.
Bacon - You could use turkey bacon in place of classic bacon.
Heavy Cream - You can use adapt this quiche using whole milk or half and half, but heavy cream is best for the rich flavor and thicker texture.
Cheese - You could adapt this recipe using another variety of cheese such as Swiss cheese, gruyere cheese or pepper jack cheese.
Vegetables - You might enjoy adding a handful of mushrooms or bell peppers to the bacon drippings in addition to the onions.
Use a Fork to Spread the Spinach and Bacon - After pouring the egg custard over the spinach, bacon and cheese take a fork and gently move (don't stir) the filling so it seeps through all of the ingredients evenly.
Frozen Spinach - Can I use frozen spinach in quiche? You can use 1 cup of chopped frozen spinach in a pinch for the filling. When doing so, thaw and squeeze the excess moisture out of the spinach to prevent watering down the filling.
Allow the Quiche to Settle - When baking quiche, the filling often puffs up quite a bit. This is a normal part of the process and it will settle as the quiche cools. It's important to allow ample stand time so it will hold together when sliced.

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