This spinach and bacon quiche will satisfy even your biggest meat eater with an easy one-dish dinner!
Quiche is one of my favorite foods. Which might seem kind of bizarre – because I don’t eat a whole lot of eggs – but I’ve come to the conclusion that it’s most likely due to the cheese and crust. You can almost never go wrong with cheese and pie crust. I think the best quiche I’ve ever had was in Paris (obvi), but the other top two were here in Tulsa, at Bramble. If you’re a quiche fiend like me, I’d recommend them! Today’s recipe is an easy spinach and bacon quiche (with plenty of cheese, of course).
But Y’ALL…I don’t claim to be a baker. So here’s a disclaimer – I tried to make a pie crust. And it didn’t turn out that great. It tasted great but… It was pretty enough to photo, but there were definitely cracks in the bottom. So, in the recipe, I just encourage you to do whatever floats your boat in terms of the crust. Next time, I may just trust Pillsbury…Or one of you, if you happen to have a foolproof crust recipe that even an anti-baker like me can’t screw up…let me know.
Local Spotlight: I’m still trying to work through the two bags of spinach I got at the Farmers Market (and I did make a killer spinach dip for my community group). And you really can’t go wrong with the bacon and egg combo…ever. I have been out of town for the weekends of the winter market this month, so my friend Terry who raises chickens hooked me up with a dozen last week! I worked them into quiche AND a recipe coming for you pretty soon.
What’s your favorite thing to put in your quiche? Have you tried a Dairy-Free Quiche?
Let me know in the comments!
xxHillary
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Spinach and Bacon Quiche
Ingredients
- 1 C. chopped frozen spinach local (about 1/2 C. thawed and squeezed)
- 1/2 t. sea salt
- 4 eggs local
- 4 slices of bacon cooked and chopped finely
- 1 C. swiss cheese grated
- 1/2 C. cheddar cheese grated
- 1/2 C. milk
- pie crust of your choice
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Chop your spinach (if needed) and thaw
- Make or prepare your pie crust
- Pre-bake the pie crust for around 10 minutes, or until lightly puffy
- Cook bacon and dice into small pieces
- Squeeze out liquid from spinach (there won’t be much spinach left!)
- Combine spinach, eggs, cheese, bacon, milk and salt in a bowl together until well incorporated together.
- Pour egg mixture into your pre-baked crust.
- Bake for 30-35 minutes, until set in the middle.
- Serve warm.
- #enJOY!
Sounds amazing! You should try the tomato tart from Queenie’s if you haven’t before!
Ooooh I’ll put Queenies on my quiche list for SURE! Thanks for the suggestion, Molly!
Yummy! Amanda I want this for lunch or dinner this week #yummy
Sounds good! Plus – it will probably be extra delicious if you’ve got some of your heritage hog bacon around!
It looks beautiful, cracks and all! I once used a pie plate with a perforated bottom – I think it was supposed to get the crust super crunchy? – but with all the shortening it literally melted through the pan into the oven. But we persevere, eh? 🙂 Glad it ended up tasty!
Oh my! What an experience!! It must have been like those pizza pans I’ve seen for air flow (?).
I appreciate your visit, Liz!
Trying this tonight with a twist , roasted red peppers, fresh spinach and extra sharp provolone !! We shall see
Sounds great! Let me know how it turns out!
I tried it and it was easy and delicious. I’m no baker so I bought frozen pie crust. The second time I made ,I added fresh mushrooms and green onion with smoked swiss. Yummy. Thanks for sharing!
I need to start giving up on pie crust and just buy it, too! That smoked swiss sounds amazing. Glad you had a good experience!
Just made this it is perfect and delicious. I did add a small amount of finely diced onion. YUMMY! This is my go to recipe.
Yay! I’m so glad you enjoyed it!
Made it and loved it!
So happy for you!! Happy to hear. ❤️
I made this for my mom and she loved it!!! After eating a slice, I went home and made one for me. I added a few other ingredients…onions, ham and mushrooms.. delicious! Thanks for the recipe.
Happy to hear it! Your version sounds amazing too!
I’ve made this 3 times. We love it! I use fresh spinach and it turns out wonderful!
That is wonderful!! I’m so happy you like it.
If wanting to use non-frozen spinach how much should I use?!
Looks Delicious!
A couple handfuls should be great!
Can I freeze?
I do not have any experience with freezing! But from what I’ve read about freezing quiche, you can do so and then just let it defrost for a day before reheating in the oven.
Hello
Have you ever made the quiche ahead of time and froze it? Does this work well? Any recommendations?
Thank you!
Hi! Someone else asked this a few days ago. I do not have any experience with freezing, but most sources seem to say quiche reheats well after being frozen, but advises to defrost in the ridge for 24 hours before baking again.
I used your recipe, added diced onion and frozen artichoke hearts. Fantastic! A family staple now.
Glad you enjoyed!