The Ultimate Spinach and Bacon Quiche Recipe: Your Guide to a Perfect, Non-Soggy Delight
Imagine a dish so wonderfully versatile it seamlessly transitions from a hearty breakfast, to an elegant brunch centerpiece, or a comforting weeknight dinner. This Spinach and Bacon Quiche is precisely that – a culinary masterpiece that consistently earns rave reviews. It features a rich, delicate custard filling, generously packed with smoky bacon, fresh, vibrant spinach, sweet sautéed onion, and a luxurious combination of cheeses. Every forkful promises a harmonious blend of flavors and textures, making it an irresistible choice for any occasion.
While quiche is often traditionally served for breakfast or brunch, I personally find myself preparing this delicious spinach and bacon quiche recipe most often for dinner. I prefer to keep my morning meals a bit simpler, but if you’re on the hunt for more delectable breakfast recipes (many of which are equally fantastic for dinner, let’s be honest!), I highly recommend trying my Jimmy Dean Breakfast Burritos, classic Scrambled Eggs on Toast, a satisfying Ham and Cheese Frittata, or my comforting Homemade Sausage and Egg McMuffin. They are all incredibly tasty options! But for now, let’s focus on creating this phenomenal quiche that’s bound to become a new family favorite.
Why This Spinach and Bacon Quiche Recipe is a Game-Changer
This isn’t just another quiche; it’s a meticulously developed recipe designed to yield flawless results every time, ensuring both incredible flavor and perfect texture. Here are the key reasons why this particular spinach and bacon quiche recipe is an absolute must-try for any home cook:
- Unbeatable Flavor Profile: I truly believe this is the best bacon quiche recipe out there, thanks to its thoughtfully chosen combination of vegetables, savory meats, and rich cheeses. The classic pairing of tender spinach and crispy bacon is beautifully complemented by the subtle sweetness of sautéed onions. The blend of Gruyère and Colby Jack cheeses adds a complex, nutty depth and a wonderfully melty texture that ties all the ingredients together. However, the beauty of quiche lies in its flexibility! It’s incredibly easy to adapt based on what you have on hand. Feel free to swap cheeses, exchange spinach for kale, or even add other vegetables to make it your own. This recipe provides a fantastic, flavorful base for endless customization.
- Guaranteed No Soggy Crust, Ever!: Nothing ruins the enjoyment of a homemade quiche faster than a soggy bottom crust. It’s a common pitfall, but one that is completely avoidable with the right technique! The secret to crafting a truly delicious quiche with a perfectly flaky, crisp crust lies in a crucial step: “par-baking” (also known as blind baking) the pie crust before you even think about adding the filling. This pre-baking process ensures the crust is set and sturdy enough to handle the moist custard without absorbing excess liquid. Follow my detailed instructions to achieve that coveted, non-soggy, buttery crust every single time.
- Impressively Versatile: This quiche isn’t confined to a single mealtime. Its rich flavors and satisfying nature make it ideal for a leisurely weekend breakfast, an elegant brunch gathering, a light lunch, or a hearty dinner. It holds up beautifully, whether served warm, at room temperature, or even cold, making it perfect for entertaining or convenient meal prep throughout the week.
- Surprisingly Simple Preparation: Despite its gourmet taste and impressive presentation, this spinach and bacon quiche is remarkably easy to make. The steps are straightforward, and the recipe guides you through each stage with clear instructions, making it accessible even for novice bakers. You’ll be amazed at the professional-quality results you can achieve with minimal fuss.
Essential Ingredient Notes for a Flawless Quiche
Understanding each component of your quiche filling is key to mastering this recipe. Here, we delve into the details of the ingredients, offering insights and tips for the best possible outcome:
- Homemade Pie Crust Recipe: While a store-bought pie crust offers convenience, I truly believe that using my homemade, all-butter flaky pie crust takes this quiche to an entirely new level. It provides a rich, buttery flavor and delicate texture that simply can’t be matched by Crisco-based or pre-made options. My recipe yields two crusts, so you can easily freeze one for future use. If you’re pressed for time, a high-quality store-bought crust will work, but be extra diligent with the par-baking step.
- Onion: Finely diced onion is crucial for adding a layer of subtle sweetness and a foundational savory aroma to the quiche filling. It caramelizes slightly during cooking, enriching the overall flavor without overpowering the other ingredients. Use a yellow or white onion for best results.
- Spinach: You have the flexibility to use either fresh or frozen spinach (baby or regular). I personally lean towards fresh spinach for its bright flavor and texture. If opting for frozen spinach, remember to thaw it completely and, most importantly, squeeze out as much excess liquid as you possibly can. This extra step is vital to prevent a watery filling, which can lead to a dreaded soggy crust. You can also cook off any remaining liquid in the skillet with the onions.
- Bacon: The smoky, savory crunch of bacon is a highlight of this quiche. For optimal flavor and texture, I recommend cooking fresh bacon until it’s perfectly crisp, then crumbling or chopping it. You can use any cut you prefer – thick-cut adds more chew, while regular offers a more even distribution. Pre-cooked frozen bacon or even good-quality bacon bits can be used as a time-saver, but traditional fresh bacon will always deliver the richest flavor.
- Cheese: My preferred blend for this recipe is Gruyère and Colby Jack cheese. Gruyère offers a nutty, slightly sweet, and complex flavor profile with excellent melting qualities. Colby Jack, on the other hand, provides a mild, creamy, and wonderfully gooey texture. Together, they create a balanced and utterly delicious cheese layer. Don’t be afraid to experiment with substitutions: Swiss cheese is a fantastic alternative to Gruyère, or you could opt for sharp cheddar, Monterey Jack, or even a blend of mozzarella for a milder taste. The key is to select cheeses that melt well and complement the other ingredients.
- Eggs: Large eggs are the binding force of our delicate custard filling. They are essential for achieving the quiche’s signature firm-yet-creamy texture. The precise number of eggs in this recipe ensures the perfect balance – not too firm, not too runny.
- Milk + Heavy Cream: This specific combination of dairy is crucial for creating the ideal creamy, delicate, and luxurious texture in the spinach quiche. Heavy cream contributes richness and a velvety mouthfeel, while milk lightens the custard just enough, preventing it from becoming overly dense or heavy. Using only milk would result in a thinner, less flavorful filling that might take longer to set and could potentially lead to a soggy crust. Sticking to the recommended ratio is key for quiche perfection.
Easy Step-by-Step Instructions for Your Perfect Quiche
Creating a delicious and visually appealing spinach and bacon quiche with a crisp, flaky crust is straightforward when you follow these clear, detailed steps. Precision at each stage guarantees the best possible results for a truly exceptional dish!
- Prepare and Chill the Pie Crust: Start by carefully placing your homemade pie crust dough (or store-bought crust) into a 9-inch pie plate. Allow for about a 1-inch overhang around the rim, then beautifully flute the edges – this creates that decorative wavy pattern you often see on pies. Next, “dock” the pie crust by pricking the bottom of the dough evenly with the tines of a fork about 8-9 times. These small holes act as steam vents, preventing the crust from bubbling up during baking. Transfer the pie plate to the freezer and chill for 20-30 minutes, or until the dough feels firm. While it chills, preheat your oven to 425ºF (220ºC). Chilling the dough is a critical step that helps the crust maintain its shape and prevents shrinkage during baking.
- Blind Bake the Pie Crust (The Foolproof Method for No Soggy Bottom!): Once your oven is preheated and the pie crust is thoroughly chilled and firm, line it carefully with a large sheet of parchment paper. Ensure the parchment paper drapes over the edges of the pie plate. Fill the parchment-lined crust with ceramic pie weights (or dried beans/rice), distributing them evenly to come about halfway up the sides. This weight prevents the crust from shrinking or puffing up. Bake for 15 minutes at 425ºF (220ºC). After 15 minutes, remove the pie from the oven, and very carefully lift out the parchment paper and pie weights. Return the now-empty crust to the oven and bake for an additional 5 minutes. The crust should appear lightly golden and partially cooked. Remove it from the oven and let it cool slightly on a wire rack while you prepare the quiche filling. Immediately reduce your oven temperature to 350ºF (175ºC) in preparation for the final bake.
- Cook the Vegetables: Heat 2 teaspoons of olive oil in a large skillet over medium heat. When the oil is shimmering, add the finely diced yellow onion. Sauté the onion for 7-8 minutes, stirring occasionally, until it becomes soft and translucent. Be careful not to let it brown too much. Next, add 1 1/2 cups of chopped spinach to the skillet. Cook just until the spinach wilts, which typically takes only about 30 seconds to 1 minute. Remove the skillet from the heat immediately to prevent overcooking the spinach and to minimize excess moisture, which can make your quiche watery.
- Prepare the Custardy Quiche Filling: In a medium-sized mixing bowl, combine 4 large eggs, 3/4 cup milk, 1/2 cup heavy cream, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk these ingredients vigorously until the eggs are completely smooth and fully incorporated into the liquid mixture. This ensures a uniform, delicate custard. Gently fold in the cooked onion and spinach mixture, the crumbled bacon, and 1 cup of your chosen cheese blend (I typically use a combination of Colby Jack and Gruyère cheese at this stage). Stir everything together until all the savory ingredients are evenly distributed within the custard.
- Assemble the Quiche: Carefully pour the prepared custard filling into your partially baked and slightly cooled pie crust. Spread the filling evenly to ensure a balanced distribution of ingredients. Then, take any remaining cheese and sprinkle it generously over the top of the filling. This not only adds an extra layer of flavor but also creates a beautiful golden, cheesy crust on top of your baked quiche.
- Bake the Bacon Spinach Quiche: Carefully place the assembled quiche into your preheated 350ºF (175ºC) oven. Bake for approximately 32-38 minutes. The cheesy spinach quiche is perfectly done when the edges are visibly set and lightly golden, and the very center still has a slight, delicate jiggle. It should not be watery, but a gentle tremor indicates a perfectly cooked, creamy custard that will fully set as it cools. Avoid the temptation to overbake, as this can lead to a dry, rubbery texture.
- Remove and Rest: Once baked to perfection, carefully remove the quiche from the oven. This next step is absolutely critical for the custard to set properly! Allow the quiche to rest on a wire rack for at least 15 minutes before attempting to cut into it. This resting period ensures that the custard firm up completely, preventing it from crumbling when sliced and allowing you to achieve beautifully clean, impressive wedges. After resting, slice, serve, and enjoy your culinary masterpiece!
Expert Tips for Quiche Perfection
Achieving a bakery-worthy quiche at home is entirely within reach with these insightful tips and tricks. They address common challenges and enhance your overall baking experience:
- Secure the Crust with Weights and Docking: To prevent the bottom crust from puffing up unevenly and the sides from collapsing into the pie plate during baking, a dual approach is best. I recommend both docking the bottom of the pie dough (pricking it with a fork about 8-10 times) AND using ceramic pie weights during the blind baking process. This combination provides excellent stability and ensures a beautifully shaped crust.
- The Non-Negotiable Step: Par-Baking the Crust: I cannot emphasize this enough – you absolutely *must* par-bake your pie crust! Without this critical step, the moisture from the wet custard filling will inevitably lead to an undercooked, unappetizingly soggy crust at the bottom of your pie dish. Par-baking (also known as blind baking) ensures that the crust is firm, partially cooked, and resilient enough to hold up perfectly once the delicious quiche mixture is added.
- Give Your Dough Proper Chill Time: Patience is a virtue when working with pie dough. Be sure to allow the pie crust dough the proper amount of chilling time, typically 20-30 minutes in the freezer, as specified in the instructions. Insufficient chilling will result in the butter in the dough softening too quickly, making it difficult for the sides of the crust, especially your beautifully fluted edges, to hold their shape in the heat of the oven.
- Protect Delicate Edges from Over-Browning: Sometimes, during the longer baking time required for the custard, the delicate fluted edges of the pie crust can start to get a bit more golden brown than desired, potentially burning. A simple solution is to wrap the top of the crust (the fluted part) with strips of aluminum foil about halfway through the baking process. This acts as a protective shield, allowing the filling to cook through while keeping your crust edges perfectly golden and preventing them from becoming overdone.
- Don’t Overcook Your Fillings: When sautéing the onions and spinach, cook them just until they are translucent and wilted, respectively. Overcooking vegetables before adding them to the quiche can lead to a loss of flavor and an overly soft, mushy texture in the final dish. For spinach, a quick wilt is all that’s needed to reduce its volume and release some moisture.
- Aim for Room Temperature Dairy and Eggs: While not strictly mandatory, using room temperature eggs and dairy for your custard can significantly improve the texture of your quiche. Ingredients that are at a similar temperature emulsify more smoothly, leading to a silkier, more uniform, and wonderfully delicate custard.
Delicious Variations to Customize Your Quiche
The beauty of quiche lies in its adaptability! Once you master this foundational spinach and bacon quiche recipe, you can easily experiment with different ingredients to suit your taste or what you have on hand. Get creative and make it your own with these exciting variations:
- Expand Your Vegetable Palette: Add even more nutritional goodness and flavor by incorporating other vegetables. Finely chopped bell peppers (red, yellow, or green for a burst of color and sweetness) can be sautéed with the onions. You could also include sautéed mushrooms, blanched asparagus tips, or even roasted cherry tomatoes for different flavor dimensions and visual appeal.
- Swap Out the Greens: If spinach isn’t your preferred green, or you’re just looking to mix things up, consider swapping it for chopped kale. Remember that kale is a bit tougher than spinach, so you might want to massage it with a little olive oil and salt before sautéing to tenderize it, and cook it slightly longer until it’s nicely wilted.
- Explore Other Proteins: No bacon on hand, or simply craving a different flavor? This quiche is incredibly versatile with other proteins! Cook up some ground sausage (spicy Italian sausage adds a wonderful kick!) and crumble it into the filling. Alternatively, cook some sausage links and chop them into bite-sized pieces. Cubed ham is another classic addition that pairs beautifully with cheese and eggs, especially if you want a quicker option using pre-cooked ham.
- Experiment with Different Cheeses: The cheese blend significantly impacts the quiche’s flavor. While Gruyère and Colby Jack are a winning combination, don’t hesitate to experiment! Classic Swiss cheese is always a superb choice, especially if you’re aiming for a profile closer to a traditional Quiche Lorraine. Monterey Jack offers a very mild and creamy melt, while sharp Cheddar provides a robust, tangy flavor. For a milder, stretchier cheese, you could even use mozzarella. The best approach is often a blend of two or three types, which tends to yield the most complex and satisfying flavor profile. Slice and try different cheeses together to discover your ultimate combination!
Make Ahead, Storing, and Freezing Your Quiche
This spinach and bacon quiche is not only delicious but also incredibly convenient for meal planning and preparing in advance. Here’s how to ensure its freshness and flavor, whether you’re enjoying it now or saving it for later:
- Clever Make-Ahead Strategies: While it’s certainly possible to bake the entire quiche in one day, I highly recommend making the pie crust in advance. Preparing the crust and the quiche from scratch on the same day can be a bit time-consuming. You can prepare the pie dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2-3 days, or even freeze it for a few weeks. You can also par-bake the crust a day ahead of time, let it cool completely, and store it covered at room temperature. Additionally, the bacon can be cooked and crumbled, and the vegetables sautéed a day prior, then stored in separate airtight containers in the refrigerator. This approach efficiently breaks up the cooking process, making final assembly a quick and easy task.
- Storing Leftover Quiche: Any leftover quiche should first be allowed to cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. Stored properly in the refrigerator, it will remain fresh and delicious for 3-4 days.
- Freezing for Extended Enjoyment: Quiche is an excellent candidate for freezing, allowing you to enjoy a homemade meal with minimal effort later! Once your quiche is fully baked and has cooled completely to room temperature, wrap it tightly first in a layer of plastic wrap, and then in a layer of heavy-duty aluminum foil. This double-layer protection is crucial for preventing freezer burn and preserving its quality. You can freeze the entire quiche or individual slices for convenience. Store it in the freezer for up to 2 months.
- Reheating Frozen Quiche: When you’re ready to indulge in your frozen quiche, there’s no need to thaw it beforehand. Simply remove all the plastic wrap and foil (never reheat with plastic wrap!). Place the frozen quiche directly into a preheated 350°F (175°C) oven and bake for approximately 25-35 minutes, or until it is heated through to the center and bubbling slightly. If you’re reheating a thawed quiche, it will take less time, around 15-20 minutes. Individual slices will also reheat more quickly.
Frequently Asked Questions About Spinach and Bacon Quiche
A soggy quiche crust is a lamentable but very common issue, and thankfully, it’s easily avoidable! The primary reason for a soggy bottom is usually skipping or improperly performing the “par-baking” (or blind baking) step for the pie crust before you add the wet filling. When raw dough meets a moist egg mixture, the crust absorbs the liquid, becoming soft and unappetizing. Our recipe emphasizes thorough par-baking to create a protective barrier, ensuring your crust remains beautifully crisp and flaky, never soggy.
Par-baking is a simple yet crucial technique that makes all the difference in preventing a soggy quiche. To do it, first line your chilled pie crust with a large piece of parchment paper, ensuring it covers the bottom and extends up the sides of the pie plate. Then, fill the crust with ceramic pie weights (or dried beans/rice), distributing them evenly to come about 1/4 to 1/2 way up the sides. Bake at 425°F (220°C) for 15 minutes. After this initial bake, carefully remove the pie weights and parchment paper, then return the crust to the oven for an additional 5 minutes. This second, uncovered bake helps to dry out the bottom and achieve a light golden color, perfectly preparing it for your quiche filling.
Docking pie crust simply means to prick the raw dough with the tines of a fork multiple times before you bake it. This creates small holes or vents in the pastry. These vents allow steam to escape from underneath the dough during baking, which prevents the crust from puffing up excessively and helps it maintain a flat, even bottom. It’s a standard and important step for any single-crust pie, and especially beneficial for quiches.
Quiche Lorraine is a renowned classic French quiche that traditionally consists of a rich custard made with eggs and cream, flavored predominantly with bacon (often in the form of lardons) and Swiss cheese, typically Gruyère. While this spinach and bacon quiche recipe shares some fundamental ingredients like eggs, cream, and bacon, it is not a classic Quiche Lorraine. Our recipe introduces the distinct and delightful flavors of sautéed onion and fresh spinach, and may also use a different combination of cheeses beyond just Swiss, giving it its own unique and equally delicious character.
Yes, absolutely! It is crucial to cook most vegetables, particularly those with a high water content like spinach and onions, before incorporating them into your quiche filling. Pre-cooking serves several important purposes: it removes excess moisture that could otherwise make your quiche filling watery and lead to a soggy crust, it concentrates their flavors, and it ensures that the vegetables are tender in the final baked quiche. Adding raw, watery vegetables is a common mistake that can compromise both the texture and taste of your quiche.
This recipe is carefully formulated to use a specific combination of both milk and heavy cream, and for good reason! Substituting only milk for the cream will significantly alter the consistency of your custard. It will likely result in a much thinner, runnier filling with a less rich flavor profile. This can lead to a longer cooking time for the quiche to set, and, more importantly, it greatly increases the risk of ending up with an undesirable soggy crust. The heavy cream provides essential fat content and richness that contributes to the quiche’s signature creamy, delicate texture. For the best and most reliable results, I highly recommend sticking to the recommended ratio of milk and heavy cream.
Spinach and Bacon Quiche is incredibly versatile and pairs wonderfully with a wide range of side dishes. For breakfast or brunch, consider serving it alongside a fresh fruit salad, a simple green salad dressed with a light vinaigrette, or some crispy roasted potatoes. When serving it for dinner, it makes a fantastic main course complemented by a more substantial side salad, steamed or roasted vegetables like asparagus, green beans, or broccoli, or even a light, clear soup. A basket of crusty bread or warm biscuits also makes a delicious accompaniment.
More Delicious Breakfast & Brunch Recipes to Enjoy
If you’ve enjoyed this delightful quiche and are looking for more ways to elevate your morning meals, or simply love the idea of breakfast-for-dinner, here are some other fantastic recipes from my kitchen that you might adore:
- Cheesy Scrambled Eggs: A truly indulgent and simple way to enjoy classic scrambled eggs, made extra special with a perfect cheesy melt.
- Avocado and Egg Toast: A vibrant, healthy, and incredibly satisfying option that’s quick to prepare and packed with flavor, ideal for any time of day.
- Easy Breakfast Casserole: Perfect for feeding a crowd or for make-ahead meal prep, this casserole is loaded with savory ingredients and is wonderfully simple to assemble.
- Homemade Sausage Gravy: A comforting Southern classic, this rich, creamy gravy is utterly delicious served generously over fluffy, warm biscuits.
Did you make this amazing Spinach and Bacon Quiche recipe? I would absolutely love to hear about your culinary adventure! Please consider leaving a star rating and a review right here on the blog post to let me know how you liked this recipe. Your feedback is incredibly valuable to me and helps other home cooks discover and enjoy it!
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Review
Spinach and Bacon Quiche
Ingredients
- 1 homemade pie crust recipe
- 2 teaspoons olive oil
- 1 small yellow onion – diced
- 1 1/2 cups spinach – chopped
- 6 slices bacon – cooked and crumbled
- 3/4 cup gruyere cheese – see note #1
- 3/4 cup Colby jack cheese
- 4 large eggs
- 3/4 cups milk
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Equipment
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9″ pie plate
Instructions
Blind Bake the Pie Crust
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Place your pie crust in a 9″ inch pie plate. Flute the edges. Prick the bottom of the pie dough with the tines of a fork. Chill the pie crust in the freezer until firm, about 20-30 minutes. Preheat the oven to 425°F.
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Place a large piece of parchment paper into the pie crust, then fill with pie weights (should come about 1/4-1/2 way up the sides of the pie). Bake for 15 minutes. Remove the pie from the oven, carefully remove the parchment and pie weights. Place the pie crust back in the oven to bake for an additional 5 minutes. The pie crust should just be startign to brown. REmove the pie crust from the oven and let it cool slightly while you prep the filling.
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Lower the oven temperature to 350°F.
Make the Filling
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In a skillet over medium heat add the olive oil, once shimmering add the chopped onion. Cook until softened and translucent, about 7-8 minutes. Add the spinach and cook until just wilted. About 30 seconds. Remove from heat.
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In a medium bowl whisk the eggs, milk, heavy cream, salt, and pepper until smooth. Stir in the onion, wilted spinach, crumbled bacon, and 1 cup of cheese. See note #2.
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Pour the filling into the pie crust. Top with the remaining cheese.
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Bake the quiche at 350°F until the edges are set and it jiggles slightly in the center, about 32-38 minutes.
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Cool the quiche for 15 minutes. Quiche can be served warm, cooled, or chilled.
Notes
- If you don’t have gruyere cheese, can you use a different kind? Yes, you can. Swiss cheese would be a great alternative. But keep in mind, the taste will be slightly different.
- For the 1 cup of cheese added into the filling, I will use half gruyere cheese and half Colby Jack cheese.
- Store the quiche covered, in the refrigerator for 3-4 days.
Nutritional information does not include pie crust. Nutritional information is based on 1 serving.
Nutrition