This Spinach Quiche with Bacon is a tasty treat that’s both fluffy and satisfying. With fresh spinach, crispy bacon, and a golden crust, it’s perfect for breakfast or brunch!
Honestly, who doesn’t love bacon? Plus, the combo of spinach and cheese makes it feel a bit fancy without any fuss. I love having it warm right out of the oven!
Key Ingredients & Substitutions
Pie Crust: A pre-made pie crust saves time, but you can also make your own with flour, butter, and water for a homemade touch. If you’re gluten-free, look for gluten-free pie crust options as well.
Spinach: Fresh spinach is best for flavor, but frozen spinach is a good alternative. Just make sure to drain it well to avoid a soggy quiche. You can use other greens too, like kale or Swiss chard!
Bacon: Bacon adds a lovely crunch and saltiness. If you want a lighter version, turkey bacon or even cooked sausage are good substitutes. For a vegetarian option, just leave it out and increase the cheese!
Cheese: Swiss cheese adds a nutty flavor, but feel free to switch it with Cheddar or Monterey Jack if you prefer. Feta adds creaminess, but you can skip it or use goat cheese for a different twist.
Half-and-Half: I use half-and-half for richness, but milk works too. If you’re looking to lighten it up, use low-fat milk or plant-based milk like almond or oat milk for dairy-free needs.
How Do I Blind Bake the Crust Properly?
Blind baking ensures a crisp crust for your quiche, preventing it from becoming soggy. Here’s how to do it right:
- First, preheat your oven as instructed. Roll out your pie crust and place it in a 9-inch pie plate.
- If you’re unsure about shrinkage, press the edges gently into the plate, and trim any excess crust. This helps maintain the shape.
- To blind bake, line the crust with parchment paper, and fill it with pie weights or dried beans. This keeps the crust from puffing up while baking!
- Bake for 10 minutes, then remove the weights and parchment. Bake for an additional 5 minutes or until lightly golden. Let it cool slightly before adding your filling.
Follow these simple steps, and you’ll have a perfect base for your Spinach Quiche with Bacon!
Spinach Quiche with Bacon
Ingredients You’ll Need:
For the Crust:
- 1 pre-made pie crust (9-inch)
For the Filling:
- 6 ounces fresh spinach (or frozen spinach, thawed and drained)
- 6 slices bacon
- 1 cup shredded Swiss cheese (or Gruyère)
- 1/2 cup crumbled feta cheese (optional)
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 40-45 minutes to bake. Plus, you’ll want to let it cool for about 10 minutes before serving. So, in total, plan for around 1 hour and 10 minutes to enjoy this delightful quiche!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Crust:
Start by preheating your oven to 375°F (190°C). Next, roll out your pre-made pie crust into a 9-inch pie plate. Press the crust gently into the sides and bottom, trimming any excess if it hangs over the edges. To blind bake the crust, place parchment paper inside the crust and fill it with pie weights or dried beans. Bake this in the oven for about 10 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden. Once done, take it out and let it cool while you prepare the filling.
2. Cook the Bacon and Spinach:
In a skillet over medium heat, cook the bacon until it turns crispy. Once crispy, place the bacon on paper towels to drain and cool. Leave about a tablespoon of the bacon fat in the skillet and discard the rest. Add your fresh spinach to the skillet and sauté it until it wilts down (if you’re using frozen spinach, make sure it’s well-drained). After cooking, set the spinach aside to cool slightly.
3. Prepare the Egg Mixture:
In a mixing bowl, crack in the 4 large eggs and whisk them together with the half-and-half or milk. Add the salt, black pepper, and nutmeg (if using) to the mixture, giving it a good whisk until everything is combined.
4. Assemble the Quiche:
Now, let’s put it all together! Start by evenly spreading the sautéed spinach over the bottom of your pre-baked crust. Next, add the shredded Swiss cheese and crumbled feta cheese, if you’re using it. Gradually pour the egg mixture over the top, letting it fill to the edges. Finally, crumble the cooled bacon and sprinkle it over the entire quiche for that delicious bacon flavor!
5. Bake the Quiche:
Place your assembled quiche in the oven and bake for about 35 to 40 minutes. You’ll know it’s ready when the egg mixture is set and the top is golden brown.
6. Cool and Serve:
Once baked, take the quiche out of the oven and let it sit for about 10 minutes. This cooling time will help it set further, making slicing easier. After cooling, slice it into wedges and serve warm, enjoying your savory Spinach Quiche with Bacon!
Bon appétit! This quiche is perfect for any meal of the day!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Just make sure to thaw and drain frozen spinach well to avoid excess moisture in the quiche. Sauté it briefly to remove any remaining water before adding it to the filling.
How Do I Store Leftover Quiche?
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. When you’re ready to enjoy it again, just reheat slices in the oven or microwave until warmed through.
Can I Make This Quiche Ahead of Time?
Yes! You can assemble the quiche and refrigerate it without baking for up to a day. Just cover it with plastic wrap. When you’re ready, pop it in the oven and bake as directed. It may take a few extra minutes to cook through.
What Can I Substitute for Bacon?
If you’re looking for a vegetarian option, you can skip the bacon entirely or use sautéed mushrooms for a savory taste. For a lighter option, turkey bacon or cook some diced ham instead!
