You’re going to love this easy and delicious quiche! Smoky bacon, plenty of fresh baby spinach and nutty gruyere cheese. You can make your own crust or use a pre-made one and you’ll end up with equally delicious results! This quiche is a great addition to a brunch or breakfast menu but also hearty enough to serve for dinner alongside a fresh green salad or a cozy bowl of soup.
I decided to create this recipe because my Mushroom and Gruyere Quiche is one of the most popular recipes on the blog. People visit the blog every day to check out this recipe. This made me think that readers might appreciate a few more quiche recipes – so here you have it! What I love most about quiche is that it is so versatile. You may choose to follow this recipe exactly, or you may choose to get creative and use whatever ingredients you have hanging around. You could toss some sautéed mushrooms and onions in here. Sausage or ham would be nice in addition to or in place of the bacon. The possibilities are truly endless.
Making a quiche is also a great way to clean out your refrigerator. Sautée any meats or veggies that you have lurking around in there and add them to a quiche! Have fun and enjoy yourself some quiche!
What You’ll Love About this Spinach and Bacon Quiche:
- quick and easy to make
- bacon, lots of cheese and a bit of dijon mustard – oh…and spinach of course
- great for lunch on the go – you can even eat it cold
- perfect for breakfast, lunch or dinner – delicious served with a green salad or bowl of soup
- versatile – follow the recipe exactly or get creative and swap around meats, veggies and cheeses
- kids love quiche ❤️
Blind-Baking Your Crust:
I like to blind bake my crust for a quiche. This is something new that I have been doing after lots of research about quiche and pie baking. Blind-Baking guarantees that the bottom of the quiche doesn’t end up mushy. Bake your crust at 350° for 10 minutes. While your crust is baking, prepare the quiche fillings. You can use a pre-made crust or use my go-to pie crust recipe from Sally’s Baking Addiction. Allow the crust to cool completely before adding your fillings.
Making the Spinach and Bacon Quiche:
While the crust bakes, you’ll begin making the fillings. You’ll start by cutting the bacon into quarter-inch slices. In a medium frying pan, fry the bacon over medium heat. Once it’s crispy, remove the bacon from the pan. You’ll wipe the pan mostly clean, reserving a little bit of bacon fat and sauté the spinach over medium heat until wilted. Add one clove of garlic to the spinach and cook for an additional minute. Move the cooked spinach to a bowl to cool.
Next you will grate the cheese into the bottom of your cooled pie crust. Layer on the bacon and spinach. Whisk together 4 eggs, one cup of milk, dijon mustard and Papa Joe’s Salt. You’ll pour the custard into the quiche and bake at 350° for 40-50 minutes. I like to bake quiches and pies on a lined baking sheet just incase there is any spillage from the quiche or pie.
I hope that you love our cheesy Spinach and Bacon Quiche. This quiche will be an awesome Sunday morning brunch dish – and you would even have leftovers for lunch during the week. Time to get baking!
Other delicious brunch recipes
- Macadamia Nut Banana Bread with Chocolate and Coconut (Gluten-Free)
- Lemon Roasted Asparagus
- 9 Delicious Mother’s Day Recipes to Make This Weekend
- Vegan Peach and Almond Smoothie
Spinach and Bacon Quiche
- 1 prepared pie crust - homemade or store bought
For the Filling
- 4-5 slices (4 oz) bacon, cut into 1/2 inch slices
- 4 ounces gruyere grated
- 5 ounces baby spinach
- 1 pinch Papa Joe's Salt or combination of salt and pepper
- 1 small clove garlic, peeled and minced
For the Custard
- 4 large eggs
- 1 cup milk
- 1 teaspoon dijon mustard
- 1/2 teaspoon Papa Joe's Salt or combination of salt and pepper
For the Crust
- Preheat oven to 350° Roll your pie crust into your pie plate. Line with parchment paper and fill with pie weights. Bake for 10 minutes. Remove from the oven and allow to cool completely.
For the Filling
- While the crust is baking, warm a medium sauce pan over medium heat. Add sliced bacon and fry until crispy. Transfer to a paper towel lined plate to cool. Wipe pan. Add baby spinach to bacon pan and sauté until wilted. Sprinkle with Papa Joe's Salt and minced garlic. Cook for an additional minute. Move to a bowl to cool.
Grate the gruyere directly into the bottom of the baked and cooled pie crust. Leave 1/4 (1 oz) of the block of cheese for the top of the quiche. Arrange the cooked spinach and bacon over the cheese in a nice, even layer..
For the Custard
- In a large measuring cup, combine 4 eggs, 1 cup whole milk, and 1/4 tsp salt and pepper. Whisk to combine. Pour this custard over the filling. Sprinkle with remaining 1/4 of the gruyere.
- Transfer pie plate to a baking sheet lined with parchment paper (to avoid any overflow from leaking all over your oven). Bake quiche at 350° for 40-45 minutes or until the center of the quiche no longer wiggles when you shake the pan a little bit. After about 20 minutes of baking, cover the entire quiche with aluminum foil. This protects the edges from burning and also helps the quiche bake evenly.
After 35 minutes, begin checking quiche to be sure that the center has set up and nothing wiggles when you give the quiche a little shake. If it's not done, bake 5-10 minutes longer, checking for doneness every 5 minutes. Remove baked quiche from the oven and allow to rest for 10-15 minutes. Cut into wedges and serve alongside your favorite salad or bowl of soup.
KITCHEN TOOLS AND INGREDIENTS THAT I USED TO MAKE THIS RECIPE:
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