Cheese Spinach Bacon Quiche Recipe

Oh, you’re going to love this Cheese Spinach Bacon Quiche Recipe—it’s one of those dishes that feels fancy but is really straightforward to make. The combination of crispy bacon, fresh spinach, and melty cheese all baked inside a buttery crust is just downright comforting. Whether you’re hosting a brunch or just craving something tasty for dinner, this quiche fits the bill perfectly.

I remember the first time I made this recipe for a weekend brunch with friends; everyone was pleasantly surprised how such simple ingredients could come together so beautifully. Plus, it’s versatile enough to enjoy warm straight from the oven or chilled the next day, making it a fantastic make-ahead option. You’ll find yourself coming back to this Cheese Spinach Bacon Quiche Recipe again and again.

Ingredients You’ll Need

The ingredients in this Cheese Spinach Bacon Quiche Recipe balance richness and freshness—think buttery crust coupled with a savory, cheesy custard, brightened up by spinach and smoky bacon. I always choose good-quality cheese and fresh spinach to ramp up the flavors here.

• All-purpose flour: I prefer spooning and leveling it for accurate measurement—this helps get a flaky crust every time.
• Salt: Divided between crust and filling to enhance all those individual flavors.
• Cold salted butter: Essential for that perfect flaky pie crust. Keep it cold and cubed for easy blending.
• Ice cold water: Adds moisture without warming the butter, which keeps the crust tender.
• Eggs: The backbone of the custard filling—large eggs work best for consistent texture.
• Milk (2%): Gives the custard creaminess without being too heavy.
• Heavy cream (or milk or half and half): I use cream, but if you want lighter, go with milk or half and half.
• Minced garlic: Just a hint to add subtle depth of flavor.
• Black pepper: Freshly ground for that extra punch.
• Fresh spinach: Tear the leaves into smaller pieces so it incorporates evenly.
• Shredded cheese: I love a mix of sharp cheddar and Monterey Jack for melting and flavor combo.
• Cooked bacon slices: Roughly chopped to distribute those smoky bits throughout the quiche.

Variations

Now, I’m all about making this recipe your own. While the Cheese Spinach Bacon Quiche Recipe is fantastic as is, I love to tweak it depending on what’s in my fridge or the season.

• Vegetarian version: Swap the bacon for sautéed mushrooms or roasted red peppers—still delicious and hearty.
• Dairy-free variation: Use a dairy-free cheese alternative and substitute heavy cream with coconut or oat milk for creaminess.
• Seasonal twists: Adding caramelized onions or swapping spinach for kale brings a lovely earthy flavor in cooler months.
• Spicy touch: Mix in a pinch of smoked paprika or chopped jalapenos if you want a kick.

How to Make Cheese Spinach Bacon Quiche Recipe

Step 1: Make and Chill the Crust

Start by mixing your flour, salt, and cold, cubed butter until the texture resembles coarse crumbs—that’s the secret to a flaky crust. Then slowly add ice cold water just until the dough starts coming together. I like to flatten the dough into a disc, wrap it tight in plastic wrap, and chill it in the fridge for at least 4 hours, though overnight is best. This rest period is key—it hydrates the flour and lets the butter firm back up, which means you’ll get a tender, flaky base after baking.

Step 2: Roll Out and Blind Bake the Crust

Once chilled, roll out your dough on a lightly floured surface to about 1/8 inch thick—big enough to cover your 9-inch deep pie dish with some overhang. Transferring the dough gently to the pan and pressing it in without stretching is important to prevent shrinkage. Trim the edges leaving about half an inch for crimping. Here’s a tip: Pop the crust into the freezer for 10 minutes before baking to keep its shape.

Next, prick holes in the bottom of the crust with a fork to stop any puffing while baking. Line it with parchment paper and fill with pie weights or dried beans. Bake at 425℉ for 15-19 minutes until the edges are lightly browned. Then remove the weights and parchment carefully, brush the edges with egg wash for that lovely golden glow, and bake 2-4 more minutes until the crust looks set but not overly browned. Lower your oven to 400℉ for the filling.

Step 3: Prepare the Filling

In a large bowl, whisk together your eggs, milk, cream, minced garlic, salt, and pepper until smooth. Toss in the torn fresh spinach, shredded cheese, and chopped cooked bacon, mixing just enough to distribute everything evenly. I love this part because you really get to see the vibrant colors coming together.

Step 4: Bake the Quiche

Pour your filling into the chilled, blind-baked crust, spreading it evenly. If your crust edges are browning too fast, use foil strips to protect them. Bake at 400℉ for about 40-44 minutes. You’ll know it’s done when the filling is set around the edges but jiggles slightly in the center, and the top has a lovely light golden color. I usually check around 25-30 minutes to see if the edges need shielding.

Step 5: Cool and Slice

Let your quiche cool for 15 to 30 minutes before slicing—this helps the custard set perfectly and makes it easier to get neat wedges. It smells amazing at this stage, trust me, patience pays off!

How to Serve Cheese Spinach Bacon Quiche Recipe

Garnishes

I like to finish each slice with a sprinkle of fresh chives or parsley—the green adds a pop of color and a fresh hint that balances the richness. Sometimes a light drizzle of hot sauce or a dollop of sour cream works wonders if you’re feeling adventurous.

Side Dishes

This quiche pairs beautifully with a crisp green salad tossed in a light vinaigrette or some roasted potatoes for a more hearty meal. On lazy weekends, I often serve it alongside fresh fruit and a coffee—it’s a combo that never disappoints.

Creative Ways to Present

For special occasions, I’ve sprinkled toasted nuts on top or added edible flowers for a stunning look. You could even make mini versions in a muffin tin for a party—they’re great finger foods and super cute!

Make Ahead and Storage

Storing Leftovers

Leftover quiche keeps surprisingly well—just cover it tightly with foil or plastic wrap and refrigerate. I find that within 3-4 days, it still tastes fresh and delicious. It’s perfect for quick lunches or even breakfast the next day.

Freezing

I’ve frozen slices wrapped individually in plastic wrap and foil with great success. Just thaw in the fridge overnight and it reheats nicely while keeping texture intact. It’s a lifesaver when you want to prep in advance or save some for a busy week.

Reheating

To reheat, I usually place slices on a baking sheet and warm them in a 350℉ oven for about 10-15 minutes. This method keeps the crust crisp while warming the filling evenly. Microwaving works in a pinch but can make the crust a bit soggy, so I try the oven method when I can.

FAQs

Final Thoughts

This Cheese Spinach Bacon Quiche Recipe has become a favorite in my kitchen—not just because it tastes great, but because it’s so reliable and forgiving. Whether you’re a seasoned baker or just starting out, you’ll enjoy how this recipe comes together with simple steps and ingredients. Give it a try for your next brunch or cozy dinner; I promise it’ll become a go-to that you’ll be proud to serve friends and family.

Print