Expand your brunch palate with this deliciously satisfying Spinach-Bacon Quiche Recipe.
If you’ve ever heard of (or tried) quiche Lorraine, you are probably familiar with the delicious combination of bacon, eggs, and cheese. As much as I love this classic quiche recipe, I try to include vegetables in my meals as much as possible. This recipe for spinach-bacon quiche is an easy way to transform a classic recipe into a veggie lover’s delight. The crispy, flaky crust is a perfect base for all the fillings. The salty bacon and savory spinach are a delicious combo.
One of my favorite ways to serve this quiche is when I’m hosting brunch, as it’s a crowd favorite. I recently hosted a baby shower, and everyone was going back for seconds! Even though one or two slices of quiche may not look like a full meal, it’s super satisfying and keeps me content for most of the day. Not only is this quiche colorful and vibrant, it’s about as easy to make as… pie! All kidding aside, a pie crust is key to making this recipe. After adding a few other common ingredients and about an hour in the oven, you’ll be on your way to enjoying this golden quiche.
Is This Spinach-Bacon Quiche Healthy?
Spinach and eggs are two healthy ingredients in this dish, each boasting great benefits. Spinach is a good source of folate and iron, while eggs are a complete protein that pack in vitamins, minerals, and antioxidants. It’s important to note that the current recipe is not for those on a gluten-free, vegan, vegetarian, or keto-friendly diet. You can make some easy swaps by using a Keto Almond Flour Pie Crust to avoid the extra carbs and gluten. For a vegan version, first make sure you’re using a plant-based crust. Omit the bacon and substitute it with more veggies, if desired, like mushrooms and bell peppers. Second, the eggs can be substituted for silken tofu in this recipe. Finally, remove the milk and cheese and swap in almond milk and plant-based cheese.
What Is The Secret To The Perfect Crust?
I was always a bit intimidated by pie crusts when I started cooking, since they would tend to fall apart when I rolled them out. Whether you make the nine-inch pie crust from scratch or purchase it ready-made, one of the secrets to a no-fail crust is chilling the dough before rolling it out. If you have the time, place yours in the refrigerator for an hour before rolling. Doing so will help the gluten relax, making the dough easier to handle and less likely to shrink when baked. Once the dough is rolled out and on the pie plate, prick it with a fork, and chill it again while you get on with the rest of the recipe.
How Do I Store Leftovers?
Leftover quiche can be refrigerated in an airtight container for up to 4 days. If you want to freeze your leftovers, I recommend cutting the quiche into individual slices first. You’ll want to wrap each slice in plastic wrap and then again in foil. This will make it easy to thaw out individual slices. Leftover quiche can be frozen for up to 3 months. Once you’re ready to enjoy, warm up your leftovers in the oven.
Serving Suggestions
Your quiche is beautifully golden brown, and it’s time to eat! There’s no denying that a few slices of quiche can be a complete meal, but sometimes I like to add some sides. If you’re enjoying your quiche as part of a brunch spread, why not add some classics like Air-Fryer Breakfast Potatoes or a healthy salad? The crisp apple, dried cranberries and crumbled feta cheese in this Spinach Salad are particularly delicious with this quiche. Don’t forget to enjoy a yummy drink with your meal, such as Strawberry Lemonade or a perfect mimosa.
Ingredients
- 9-inch pie crust
- 2 ounces diced bacon
- 1/2 cup chopped onion
- 6 ounces baby spinach stems removed, leaves chopped
- 5 large eggs
- 1 1/4 cups milk
- 1 tablespoon flour
- 1/2 teaspoon salt
- Ground nutmeg pinch
- Ground black pepper to taste
- 1 cup shredded cheese Monterey Jack, Gruyère, or cheddar
Instructions
- Preheat the oven to 410°F with a lined baking sheet inside. Grease a 9-inch deep dish pie plate and fit the crust into it. Prick the crust bottom with a fork and refrigerate.
- In a large skillet, cook bacon until browned. Add chopped onion and cook until soft. Incorporate spinach and cook until wilted. If necessary, pat dry with paper towels to remove excess moisture.
- Whisk eggs, milk, flour, salt, nutmeg, and black pepper in a bowl to create the egg mixture.
- Spread the spinach mixture in the crust, top with shredded cheese, and evenly pour the egg mixture over it.
- Lower the oven temperature to 375°F and bake the quiche for 45-50 minutes until set. Cover with foil if the top browns too much. Let quiche cool for 10 minutes before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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