This Spinach Bacon Quiche recipe is made with a combination of crisp bacon, spinach, cheddar cheese, and the best part? a store bough-crust! If you’re unfamiliar, quiche is a French tart made with a flaky pie crust, egg custard, and a combination of veggies, meat, cheese, or seafood. My version is a lighter, more egg-forward twist on a classic quiche that’s easy to make and customize but still incredibly impressive. It’s perfect for holiday breakfasts and brunches but also makes a great meal prep option for busy mornings throughout the week!
My Go-To Quiche Spinach Bacon Quiche Recipe that Always Impresses
I’m a big fan of a quiche! My mother-in-law inspired me to make quiche more often and I have a few different variations on ATHT that I love like my broccoli cheddar quiche, ham and spinach quiche, and this sausage and veggie breakfast quiche (a huge reader fave!) Shoot, I even have cottage cheese quiche for my high protein girlies! But this spinach bacon version is a personal favorite!
We’re keeping things simple with spinach, bacon, and sharp cheddar cheese, but simple definitely doesn’t mean boring! The smoky bacon and sharp cheddar add plenty of bold, savory flavor, while the spinach adds in those greens to help make things more complete.
Unlike many quiche recipes that use quite a bit of cream, this recipe calls for just ¼ cup of half and half. This keeps the filling a bit lighter and more egg-forward while still giving you that creamy texture you expect from a good quiche. This recipe is also specifically designed to be made with a store-bought pie crust because I’m all about saving time and taking shortcuts without compromising on flavor!
Spinach Bacon Quiche Key Ingredients
- Eggs: these form the base of the quiche custard. You’ll need six large eggs for this recipe.
- Half and Half: I prefer half and half for a rich, creamy custard, but you can easily swap it for whole milk or even full-fat coconut milk instead. I’ve tried using both and they both work really well.
- Hot Sauce: this adds a little extra flavor to the quiche! The amount we’re using doesn’t actually add much spice just flavor. If you’re wanting to add a little kick, feel free to add a bit more to the custard mixture or just drizzle some on top of the quiche after you cut a slice.
- Bacon: I like using thicker-cut bacon in this recipe. I find that the large pieces don’t disappear in the filling and help to make it feel heartier. If you aren’t a fan of regular bacon, feel free to substitute turkey bacon. Or, use cooked ham or another breakfast meat instead.
- Spinach: we’re using one and a half cups of baby spinach to help round it out. The flavors of spinach and bacon pair well together and who doesn’t love getting in a few veggies at breakfast!
- Sharp Cheddar: sharp cheddar cheese is the only way for this recipe! It adds some great flavor while not being overly pungent and just pairs so well with all of the other elements.
- Pie Crust: This is what makes this recipe a shortcut! I specifically created and tested this recipe using a store-bought frozen pie crust to keep things nice and easy, which I find especially helpful when prepping during the holidays. You don’t even need to par-bake the crust!
How to Make This Easy Spinach Bacon Quiche Recipe (In Under an Hour!)
📝 Pro Tip: Be sure to drain the bacon well on paper towels before adding it to the pie crust. Excess grease will cause the quiche to become soggy.
📝 Pro Tip: 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.
Let the quiche rest and cool a bit before slicing and serving. I often make this recipe when I’m hosting a holiday breakfast or weekend brunch and serve it alongside crispy roasted breakfast potatoes, a crisp green salad, or creamy cheddar cheese grits.
✨My Favorite Pro-Tip: Quiche isn’t just for special occasions! I also like to prep it ahead of time and reheat individual slices for an easy breakfast on busy mornings.
I hope you give this Spinach Bacon Quiche a try! If you do, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Shortcut Spinach Bacon Quiche
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
This Spinach Bacon Quiche recipe is made with a combination of crisp bacon, spinach, cheddar cheese, and the best part? a store bough-crust! It’s perfect for holiday breakfasts and brunches but also makes a great meal prep option for busy mornings throughout the week!
Ingredients
- 6 eggs
- 1/4 cup half and half
- 1/2 tablespoon hot sauce
- 1/4 cup sliced green onion
- salt and pepper, to taste
- 1/2 tablespoon avocado oil
- 6 slices thick cut bacon, diced
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 4 cups fresh baby spinach, chopped
- 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)
Instructions
- 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.
Notes
Reheating: You can make and bake your quiche and simply reheat it in a warm oven or microwave when you are ready to eat! It stores well covered in the fridge for 3-4 days or in the freezer for up to 3 months.
Make-Ahead: If you want to do some prep in advance, you can make the egg custard and bacon and veggie filling up to 1-2 days ahead of time. Store the components in separate airtight containers in the fridge until you are ready to use. Then, just assemble and bake!
Photography by: THE MINDFUL HAPA
This recipe is perfection exactly as written and also serves as a great blueprint to adjust/add to based on what you have or need to use. This is one of my go-tos when I’ve got various odds and ends of veggies left from the week. Such a delicious breakfast and freezes really well! Thanks, Ashlea 🙂