Cheese Spinach Bacon Quiche Recipe
If you’re anything like me, you know that few dishes can hold a candle to the comforting, savory goodness of a classic quiche. This Cheese Spinach Bacon Quiche Recipe is one of my absolute favorites to whip up when I want something hearty, flavorful, and perfect for any meal of the day. It’s loaded with crispy bacon, fresh spinach, and a melty mix of cheeses all enveloped in a buttery, flaky crust – trust me, it’s a crowd-pleaser every single time.
What makes this Cheese Spinach Bacon Quiche Recipe so special is its balance of textures and tastes – the saltiness of bacon, the earthiness of spinach, and the creamy custard all baked to golden perfection. Plus, it works great for a cozy brunch, a light dinner, or even packed as leftovers for lunch the next day. I’m excited to share the step-by-step so you can nail it effortlessly at home.
Ingredients You’ll Need
The beauty of this recipe lies in simple, quality ingredients that complement each other beautifully. I always recommend using fresh spinach and a good quality cheese blend to punch up the flavor, and don’t skimp on the butter for that tender crust. Here’s a quick rundown of what you’ll need, along with some tips on getting the best results.
- All-purpose flour: Spoon it into your measuring cup and level it off for accuracy – no compacting, or your crust may be tough.
- Salt: Divided into the dough and filling, it’s key to balance the flavors.
- Cold salted butter: Make sure it’s well chilled for that flaky pie crust texture.
- Ice cold water: Add just enough to bring the dough together without making it sticky.
- Large eggs: These provide structure and richness to the custard filling.
- Milk (2%): Adds moisture; you can use whole milk for more richness, but 2% keeps it balanced.
- Heavy cream (or milk/half and half): For creaminess – I usually use heavy cream, but half and half works in a pinch.
- Minced garlic: Just a touch to add warmth and depth without overpowering.
- Black pepper: Freshly ground if possible, it brightens the dish nicely.
- Fresh spinach: Tear it into bite-sized pieces; you want it well distributed but not overpowering.
- Shredded cheese (sharp cheddar + Monterey Jack mix): Sharp cheddar adds tang, Monterey Jack melts beautifully – together they’re magic.
- Cooked bacon: Roughly chopped for bursts of smoky, crispy flavor throughout the quiche.
Variations
One of the fun parts about a Cheese Spinach Bacon Quiche Recipe is how easy it is to make it your own. I often tweak things depending on what’s in the fridge or the season—don’t be shy about exploring different cheeses or adding fresh herbs!
- Vegetarian twist: Skip the bacon and add sun-dried tomatoes or sautéed mushrooms instead—I love this swap for a lighter brunch option.
- Cheese variety: Try swapping in Gruyère or smoked gouda to add a whole new depth of flavor.
- Greens substitute: Baby kale or swiss chard can stand in for spinach without losing that fresh green bite.
- Spicy touch: Mix in a pinch of red pepper flakes or diced jalapeño if you like a little kick.
- Make it gluten-free: Use a gluten-free flour blend for the crust—I’ve had great luck with almond flour crusts too!
How to Make Cheese Spinach Bacon Quiche Recipe
Step 1: Whip Up the Perfect Crust
Start by mixing the flour and salt, then add the cold salted butter cubes. Use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. The key here is to keep everything cold so the crust bakes up flaky. Add ice-cold water a tablespoon at a time, gently mixing until the dough just comes together. Form it into a disc, wrap tightly in plastic, and chill for at least 4 hours or overnight to rest and hydrate—this step truly makes a difference for a tender crust.
Step 2: Roll and Blind Bake the Crust
Once your dough is chilled, lightly flour the surface and roll it out to about 1/8 inch thick so it fits a 9-inch deep pie plate with extra to spare. Transfer carefully, pressing gently into the pan without stretching it, and trim the edges leaving about half an inch for crimping. Pop the crust in the freezer for 10 minutes before baking to help it hold its shape. When you’re ready, prick the bottom to prevent puffing, line with parchment and pie weights, and bake at 425℉ for 15-19 minutes until edges start to brown. Remove the weights and parchment, brush the edges with egg wash, bake for a few more minutes until set and matte. This blind bake step keeps your crust crisp and prevents sogginess once the filling goes in.
Step 3: Mix the Filling
In a large bowl, whisk together the eggs, milk, heavy cream, garlic, salt, and pepper until smooth. Fold in your torn spinach, shredded cheese blend, and chopped crispy bacon—everything should be evenly incorporated so every bite is packed with flavor and texture. This mix is really forgiving, but don’t overload with spinach as it can make the quiche watery.
Step 4: Bake to Perfection
Pour the filling into your pre-baked crust, smoothing the top. If you notice the crust edges browning too fast, just loosely cover them with foil to keep them from burning. Bake at 400℉ for about 40-44 minutes until the custard is set and the top is a beautiful light golden color. You’ll want to check after about 25-30 minutes to shield the crust edges if needed. Once done, let the quiche cool for at least 15 minutes before slicing – this resting time helps it set fully and makes for cleaner slices.
How to Serve Cheese Spinach Bacon Quiche Recipe
Garnishes
I love sprinkling freshly chopped chives or parsley on top for a pop of color and freshness right before serving. A light dollop of sour cream or crème fraîche also adds a lovely tang that balances the richness. It’s those little touches that make a simple quiche feel extra special.
Side Dishes
Pairing this Cheese Spinach Bacon Quiche Recipe with a crisp mixed green salad tossed in a lemon vinaigrette is one of my go-to combos. Roasted potatoes or a fresh fruit salad also complement the flavors beautifully, especially for brunch gatherings.
Creative Ways to Present
For special occasions, I’ve served this quiche in mini tart pans for elegant individual servings. You can also cut it into fun shapes using cookie cutters for a brunch party or make a layered quiche stack with alternating layers of thin crust and filling for an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Once your Cheese Spinach Bacon Quiche Recipe cools completely, I wrap it tightly with plastic wrap or transfer to an airtight container and pop it in the fridge. It keeps well for up to 4 days, and honestly, I find the flavors deepen a bit overnight, making leftovers even better.
Freezing
If you want to make this ahead for a crowd, it freezes beautifully. I usually slice it into wedges, wrap each piece in foil and place in a freezer-safe bag. When you want it, thaw overnight in the fridge and reheat gently – it still comes out super tasty and creamy.
Reheating
To reheat, I prefer using the oven at 325℉ for about 15-20 minutes to warm through without drying it out, though a quick zap in the microwave works if you’re in a rush. Avoid overheating, and your Cheese Spinach Bacon Quiche Recipe will stay moist and delicious like fresh.
FAQs
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Can I use frozen spinach in this Cheese Spinach Bacon Quiche Recipe?
Yes, you can use frozen spinach, but make sure to thaw it completely and squeeze out as much moisture as possible before folding it into the filling. Excess water can make the quiche soggy, so drying the spinach well is key to keep your quiche perfectly set.
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What’s the best cheese for this quiche?
I recommend a mix of sharp cheddar for punchy flavor and Monterey Jack for meltiness, but you can also try gruyère, fontina, or Swiss cheese. Just pick cheeses that melt well and complement the bacon and spinach without overpowering them.
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How can I make the crust gluten-free?
Use a gluten-free flour blend in place of all-purpose flour for the crust. Since gluten-free doughs texture differently, you may need to add a little xanthan gum or binders depending on your flour blend. I’ve had good results with store-bought gluten-free flour mixes designed for pie crust.
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Can I prepare this quiche entirely ahead of time?
Absolutely! You can prepare the crust and filling in advance. Blind bake the crust and store it in the fridge up to 24 hours ahead, mix the filling and keep in the fridge, then assemble and bake on the day you want to serve for the freshest results.
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How do I know when the quiche is done?
The edges should be lightly browned and the center should be set but still slightly wobbly when you gently shake the pan. It will continue to firm up as it cools. Avoid overbaking to keep the filling creamy and tender.
Final Thoughts
This Cheese Spinach Bacon Quiche Recipe has been a staple in my kitchen not just because it tastes incredible, but because it’s so versatile and perfect for all sorts of gatherings or quiet family meals. There’s something truly comforting about biting into that flaky crust coupled with the rich, savory filling. I hope you enjoy making and sharing this quiche as much as I do – it’s the kind of recipe that turns everyday moments into something a little more special.
Print
Cheese Spinach Bacon Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
Description
This Cheese Spinach Bacon Quiche is a savory and satisfying dish featuring a flaky homemade crust filled with a rich custard of eggs, milk, cream, garlic, tender spinach, sharp cheddar and Monterey Jack cheeses, and crispy bacon. Perfect for brunch or a cozy dinner, this quiche offers a delightful balance of creamy, cheesy, and smoky flavors with a crisp edge.
Ingredients
For the Crust:
- 1 and 1/2 cups all-purpose flour, spooned & leveled (195 grams)
- 3/4 tsp salt (split as 1/2 tsp and 1/4 tsp)
- 9 tbsp cold salted butter, cubed (127 grams)
- 4–5 tbsp ice cold water
For the Filling:
- 5 large eggs
- 1/2 cup milk (2%)
- 1/2 cup heavy cream (or milk or half and half)
- 1/4 tsp minced garlic
- 1/2 tsp salt
- Pinch of black pepper
- 1 1/2 cups fresh spinach, torn into smaller pieces
- 1 1/3 cups shredded cheese (sharp cheddar and Monterey Jack mix)
- 6–8 slices cooked bacon, roughly chopped
Instructions
- Prepare the crust dough: In a bowl, combine the flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough begins to hold together. Form the dough into a thick disc, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or overnight to hydrate and rest.
- Roll out the dough: On a floured surface, gently roll the chilled dough to roughly 1/8 inch thickness, making it large enough to line a 9-inch deep pie plate with 2 inches extra over the edges. Transfer the dough carefully into the pie dish, pressing it gently into the bottom and sides, removing any gaps. Trim excess dough, leaving about 1/2 inch for crimping the edges, and crimp decoratively. Freeze the prepared crust for 10 minutes and preheat your oven to 425°F (220°C).
- Blind bake the crust: Prick the bottom of the frozen crust with a fork to prevent puffing. Line with crumbled parchment paper and fill with pie weights up to the edges to hold its shape. Place on a baking sheet and bake for 15-19 minutes until the edges turn lightly browned. Carefully remove the weights and parchment, then brush the edges with an egg wash. Return to the oven and bake for an additional 2-4 minutes until the bottom and sides look set and have a matte finish. Lower oven temperature to 400°F (200°C).
- Prepare the filling: In a large bowl, whisk together the eggs, milk, heavy cream, minced garlic, salt, and black pepper until smooth. Stir in the torn spinach, shredded cheese blend, and chopped cooked bacon until evenly combined.
- Assemble and bake the quiche: Pour the filling evenly into the pre-baked crust. If the crust edges brown too quickly during baking, cover them loosely with foil to prevent burning. Bake at 400°F (200°C) for 40-44 minutes, or until the filling is set and the top is lightly golden brown. Check the crust after about 25-30 minutes and shield edges with foil if necessary to avoid over-browning.
- Cool and serve: Let the quiche cool for 15-30 minutes before slicing to allow it to set fully. The quiche can be served warm or cold and keeps well covered in the refrigerator for up to 4 days.
Notes
- Chilling the dough overnight enhances flavor and prevents shrinkage during baking.
- Using a mix of cheddar and Monterey Jack cheese provides a balanced sharp and creamy taste.
- Blind baking the crust ensures it stays crisp and doesn’t get soggy from the filling.
- Feel free to substitute bacon with turkey bacon or omit for a vegetarian version (except bacon).
- Leftovers can be reheated in the oven or microwave for a quick meal.
Keywords: quiche recipe, cheese spinach bacon quiche, savory quiche, homemade crust quiche, brunch recipes, easy quiche
