It’s delicious – spinach and bacon is a simple combination but don’t mistake that for lacking flavor. The smoky bacon, spinach, and sharp cheddar cheese all work together perfectly!
It’s easy to make – use a store-bought pie crust to make this recipe extra simple and easy.
It’s perfect to customize – feel free to add whatever veggies you have on hand and really make this recipe your own! It’s a great way to use up extra veggies you may have in the fridge.
What is Quiche?
If you have never had breakfast quiche before then you are in for a true treat. Quiche is a French tart that consists of a flaky pie crust that’s been filled with an egg custard and a combination of veggies, meat, cheese or seafood.
Quiche is incredibly easy to customize and a great way to use up the ingredients you have on hand. It’s the perfect dish to serve for breakfast, brunch, or lunch.
Eggs: the base of the quiche custard is eggs. You’ll need six large eggs for this recipe.
Half and Half: to help create that rich custard base you will also need half and half. I include some other options for a replacement below if you need them.
Hot Sauce: this adds a little extra flavor to the quiche! feel free to add more if you like things on the spicier side.
Bacon: you’ll make a batch of crispy bacon to add to this quiche. Feel free to use your favorite bacon for this recipe! I like to use thicker cut bacon for this dish.
Spinach: you’ll need one and a half cups of baby spinach for this quiche.
Onion & Garlic: a bit of diced yellow onion helps to give the quiche the best flavor. You’ll also need a bit of fresh garlic.
Sharp Cheddar: for that extra cheesy goodness we’re using shredded sharp cheddar cheese!
Pie Crust: the flaky pie crust is one of my favorite parts of a quiche. You can make your own pie crust using my homemade all butter pie crust recipe or grab your favorite frozen store bought brand. Either will work incredibly well!
Ingredient Substitutions and Frequently Asked Questions
Half and Half – don’t have half and half or just prefer not to use it? you can easily swap the half and half for full fat coconut milk or whole milk instead.
Bacon – you can easily swap the bacon for ham or another breakfast meat of your choice.
Veggies – want to add more vegetables? this recipe is incredibly easy to customize. Add your favorite combination of veggies and make it your own. I sometimes add chopped mushrooms, kale, or bell peppers.
Cheese – Need to keep the recipe dairy free? Swap the half and half for coconut milk and leave off the cheese entirely. You can also use your favorite dairy-free shredded cheddar if you like.
Pie Crust – If you need to make this recipe gluten free you can use your favorite frozen gluten free pie crust!
Helpful Kitchen Tools
mixing bowl: I like to use a good sized mixing bowl to give myself plenty of room to mix up the egg custard.
whisk: a big balloon whisk is the best (and easiest!( way to mix up all the eggs.
box grater – this is my preferred way to grate my cheddar cheese for the quiche.
sheet pan – placing the quiche on a sheet pan and then placing it in the oven makes handling the quiche super easy and prevents unnecessary mess.
parchment paper – I like to line my sheet pan with parchment paper before placing the quiche on top just in case there are any spills.
How to Make
Step One: Preheat oven to 400 degrees.
Step Two: Add the eggs, half and half, hot sauce, green onion, salt, and pepper to a large mixing bowl. Whisk together until well combined and set aside.
Step Three: Heat a large skillet over medium-high heat. Once hot, add the diced bacon. Cook the bacon for 4-6 minutes or until crisp. Remove the bacon from the skillet and drain on paper towels. Remove all but 1/2 tablespoon of bacon fat from skillet and lower the heat to medium.
Step Four: Next add the garlic and onion. Sauté for another 3-5 minutes until the onion is translucent.
Step Five: Add the baby spinach to the skillet, sauté for one minute until the spinach is wilted, and then remove the skillet from the heat. Add the bacon back to the skillet and stir until well combined.
Step Six: Transfer the bacon and spinach mixture into the pie crust and then top with shredded sharp cheddar cheese.
Step Seven: Pour the egg mixture evenly over the quiche filling. You may need to spread the green onion out a bit evenly. Bake the quiche at 400 degrees for 25-30 minutes until the crust is golden brown and the egg is set.
Step Eight: Remove from the oven and let sit for 10 minutes before slicing and serving.
Tips and Tricks for the Best Bacon Quiche
Remove any excess fat – be sure to drain the bacon well on paper towels before adding it to the pie crust.
Bake the quiche on a parchment lined baking sheet – I like to place my quiche on a sheet pan lined with parchment paper just in case any of the egg custard spills on its way into the oven. This helps to prevent any mess and avoid extra cleanup.
Double the filling – Whenever I’m making a quiche I always make extra filling for a rainy day. I just double the veggies and ham, halve the mixture, and freeze the extra. The next time I’m ready to make a quiche I just heat up the frozen filling, whisk the egg mixture, and add everything to my pie crust.
Can I Use a Frozen Store Bought Crust?
Yes! You absolutely can use a frozen store bought pie crust for this recipe. There’s no need to par-bake the crust for this particular recipe if you don’t have the time but you can if you like.
Can I Make This a Crustless Quiche?
Yes! Feel free to turn this into a crustless quiche/breakfast casserole if you prefer. Just grease a 9-inch pie dish with avocado oil and pour the filling into the dish. Pour over the egg mixture and bake. After the quiche is finished baking you’ll slice and serve!
How to Make Ahead
Yes! I often make a quiche on Sunday or Monday and enjoy leftovers for breakfast or lunch throughout the week. You can make and bake your quiche and just simply reheat in a warm oven or microwave when you are ready to eat!
If you want to do some prep in advance you can make the egg custard up to 1-2 days in advance and store in an airtight container in the fridge until you are ready to use.
You can also make the bacon and spinach veggie filling in advance and store in the fridge until you are ready to use. When you’re ready, assemble and bake!
What to Serve with Your Quiche
You can serve the quiche on its own or add some sides to the mix! Here are a few of our family’s favorite side dishes:
crispy roasted breakfast potatoes
delicious green side salad
creamy cheddar cheese grits
More Delicious Brunch Recipes
There are so many delicious brunch recipes on All the Healthy Things for you to choose from. Whether it’s a holiday or just a special Saturday morning, there’s a little something for everyone. Here are a few favorites:
I hope you give this Spinach Bacon Quiche a try! It’s a delicious and hearty breakfast option that everyone will love!
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1 – 9inch pie crust, I used Wholly Wholesome pie crust
1/2 cup shredded white sharp cheddar cheese (shredded off the block, not pre-shredded)
Preheat oven to 400 degrees.
Add the eggs, half and half, hot sauce, green onion, salt, and pepper to a large mixing bowl. Whisk together until well combined and set aside.
Heat a large skillet over medium-high heat. Once hot, add the diced bacon. Cook the bacon for 4-6 minutes or until crisp. Remove the bacon from the skillet and drain on paper towels. Remove all but 1/2 tablespoon of bacon fat from skillet and lower the heat to medium.
Next add the garlic and onion. Sauté for another 3-5 minutes until the onion is translucent.
Add the baby spinach to the skillet, sauté for one minute until the spinach is wilted, and then remove the skillet from the heat. Add the bacon back to the skillet and stir until well combined.
Transfer the bacon and spinach mixture into the pie crust and then top with shredded sharp cheddar cheese.
Pour the egg mixture evenly over the quiche filling. You may need to spread the green onion out a bit evenly. Bake the quiche at 400 degrees for 25-30 minutes until the crust is golden brown and the egg is set.
Remove from the oven and let sit for 10 minutes before slicing and serving.
Keywords: spinach bacon quiche, spinach and bacon quiche
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Alpine Ella