Easy Bacon, Cheese and Spinach Quiche Recipe (2024)

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This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep. Made with simple ingredients, it’s a delicious quiche recipe perfect for afternoon tea, brunch, or a light dinner!

Easy Bacon, Cheese and Spinach Quiche Recipe (1)

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This quiche recipe is definitely company or Sunday brunch worthy with family and friends. And perfect to serve with afternoon tea.

It’s delicious when served with lightly dressed greens.

In our house, it even shows up on our holiday buffet.

If you want to make it ahead, check out our Easy Make Ahead Quiche recipe or a crustless, low carb quiche recipe is healthy and delicious.

History of Quiche

Long considered a French classic, “Quiche Lorraine,” the original dish, actually originated in the medieval kingdom of Lothringen, Germany.

When the borders changed during the Franco-Prussian Wars, the region was renamed, Alsace Lorraine.

The word ‘quiche’is from the German‘Kuchen’, meaning cake. That original recipe was simply an egg and cream custard flavored with smoked bacon, much like this dish.

A quick substitute: Try thinly sliced leek instead of scallions, about 1 small leek, white part only.

RELATED: 31Daily Frittata recipes→

Bacon Cheese and Spinach Quiche Recipe Ingredients

The exact ingredient measurements are in the recipe card at the bottom of this post.

  • Refrigerated store-bought pie crust
  • Dairy: Milk, five large eggs, shredded cheese of choice, and shredded Parmesan Cheese.
  • Vegetables: Fresh baby spinach leaves, tough stems removed if necessary and 2 to 3 scallions or green onions, thinly sliced.
  • Additional Ingredients: You will need salt, freshly ground black pepper, and 4 slices of cooked and crumbled bacon.

How to Make the Quiche

Begin by preheating the oven to 425°F. Line a 9-inch pie plate with a store-bought pie crust and crimp the edges.

Then, in a medium bowl, whisk together the milk, eggs, salt, and pepper. Set aside.

To assemble the quiche before baking, layer cooked bacon, cheeses, spinach, and scallions in the bottom of the crust-lined pie plate.

Pour the egg mixture over the top.

Bake for 15 minutes at 425 degrees. Then reduce the oven temperature to 325 degrees and continue baking for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.

Easy Bacon, Cheese and Spinach Quiche Recipe

Easy Bacon, Cheese and Spinach Quiche Recipe (2)

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  • Make Ahead Quiche with Bacon, Cheese and Spinach

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Easy Bacon, Cheese and Spinach Quiche Recipe (3)

Easy Bacon, Cheese and Spinach Quiche

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep.

Ingredients

  • Refrigerated store-bought pie crust (*see notes)
  • 1 cup milk
  • 5 eggs, slightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices bacon, cooked and crumbled
  • 1 cup shredded cheese (cheddar, swiss, asiago, etc.)
  • 1/4 cup grated Parmesan cheese
  • 1 cup fresh baby spinach leaves, chopped (see notes for frozen spinach)
  • 2-3 scallions, with green parts, sliced thinly

Instructions

  1. Preheat oven to 425°F. Line a 9-inch pie plate with store bought pie crust and crimp the edges.
  2. In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.
  3. Layer cooked bacon, cheeses, spinach and scallions in the crust-lined pie plate. Pour the egg mixture over the top. Bake 15 minutes in the oven at 425 degrees. Reduce the oven temperature to 325 degrees and continue to bake for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.

Notes

Spinach:

If substituting frozen spinach, be sure to thaw first and then ring out as much moisture as possible. Too much moisture will lengthen the baking time. Also, if using frozen spinach, whisk it into the egg mixture so that it doesn't clump together.

Pie Crust:

We had a recent comment from a reader suggesting a deep-dish pie crust worked best for her. I have made this quiche many times using a Marie Calendar's frozen pie crust and it worked well too.

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Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 262Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 141mgSodium: 477mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 13g

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Easy Bacon, Cheese and Spinach Quiche Recipe (2024)

FAQs

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Do you have to bake crust before quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F.

What is the best cheese to use for quiche? ›

Cheese: Add Swiss, Gruyère, feta, goat, Parmesan, cheddar, mozzarella, or jack cheese to a quiche. Whether you choose grated, crumbled, or shredded cheese, the ingredient will contribute salty flavor and a creamy texture to a standard quiche recipe.

What is the milk to egg ratio for quiche? ›

The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy. The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk.

What is a substitute for heavy cream in a quiche recipe? ›

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Why do you put flour in quiche? ›

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Do you poke holes in pie crust for quiche? ›

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

What type of pan is used to bake a quiche? ›

A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice. If you prefer less filling and a very neat-looking quiche, the tart pan is for you. Thanks to the removable bottom, you can easily unmold it.

Can I use milk instead of cream in my quiche? ›

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

What is the best baking dish for quiche? ›

You need a deep quiche pan or a springform cake pan—a deep quiche has a much better texture than a shallow one, though it takes longer to cook!

Can you replace heavy cream with milk in quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Is it better to bake with milk or heavy cream? ›

Whole milk is a good choice for general cooking and baking, as it adds richness and flavor without being too heavy. Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream.

Can I use 2% milk instead of heavy cream for quiche? ›

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

Why add milk to quiche? ›

The French are known for using cream, whole milk, and butter when cooking, and making a traditional French quiche is definitely not the right time to deviate and opt for margarine or skim milk. By choosing whole milk over one with a lower fat content, the baked quiche will have a light texture, per The Kitchn.

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