Quiche is a simple entrée that can be prepared any time of day, for any occasion. That’s why we perfected this bacon spinach quiche recipe! With a few basic ingredients and homemade pie crust, you’ll have a tidy, great-tasting meal in less than one hour.

Add any of your favorite veggies to complement your palette. You can also swap out the bacon for ham, chicken sausage or any other savory meat or poultry you desire. If you like it spicy, consider adding fresh jalapeños.

Bacon Spinach Quiche – Recipe Tips

If you’ve had trouble perfecting pie crust in the past, try the ‘blind baking’ technique to prevent the crust from becoming soggy. Simply pre-bake the crust for a short time before adding the filling. You can also use pie weights to prevent the dough from shrinking in addition to those pesky little air pockets that form. If you don’t have pie weights (who does?) then an inexpensive bag of navy beans will do the trick!

Bacon spinach quiche recipe

Bacon spinach quiche recipe

Bacon Spinach Quiche Recipe

This savory bacon spinach quiche recipe is hearty, delicious and easy to prepare! Make it with a homemade pie crust for an extra special touch.

Ingredients
 

Yield: 8 servings
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  • 1 pie crust recipe
  • 8 oz bacon, diced
  • 6 oz bag baby spinach
  • 6 large eggs
  • 1 Tbsp all-purpose flour
  • 3/4 cup sour cream
  • 3/4 cup whole milk
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup Swiss cheese, grated, or cheddar cheese

Instructions
 

  • Place a rack in the center of the oven then preheat to 350 degrees.
  • Prepare pie crust according to recipe.
  • Roll out pie crust and place it in a 9" round deep-dish pie pan. Flute or decorate the edges of the crust as desired. Use a fork to poke a few holes in the bottom and sides.
  • ‘Blind bake’ the crust by lining the inside of the pie crust with aluminum foil and placing pie weights (or uncooked beans or rice) inside the foil. Bake the pie shell for 15 minutes then remove from oven. Remove the weights and foil and set aside until ready to fill.
  • While the crust is baking, cook the diced bacon in a medium-sized skillet over medium heat until crispy but still tender—approx. 7–8 minutes. Drain the bacon pieces on a paper towel-lined plate and set aside.
  • Remove bacon grease from the pan, return the skillet to the heat then add baby spinach. Toss occasionally until the spinach becomes dark green and all the leaves have wilted.
  • Transfer the spinach to a colander or wire sieve and squeeze the spinach—you should have ½ cup of cooked spinach with very little moisture remaining. Set aside.
  • In a medium-sized mixing bowl, crack 1 egg and whisk it together with flour until completely smooth. Add the remaining 5 eggs, whisk until completely combined then whisk in the sour cream, milk, kosher salt and pepper until completely smooth.
  • Stir the bacon, spinach and grated cheese into the egg mixture then pour the filling into the pie crust. Return the dish to the oven and bake 45-55 minutes—the filling will brown slightly in some areas and the center will feel firm when pressed.
  • Remove the quiche from the oven and allow it to cool at least 15 minutes. Serve warm or at room temperature. Enjoy!

Notes

If you have the time, we recommend shredding your own cheese. It’s typically less expensive and doesn’t contain any additives or preservatives.
Calories: 349kcal, Carbohydrates: 15g, Protein: 15g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 199mg, Sodium: 595mg, Potassium: 263mg, Fiber: 1g, Sugar: 2g
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