Spinach and Bacon Quiche recipe

We had breakfast at La Madeleine French Cafe this morning for the first time. I wanted a change from the usual IHOP route we tend to take on weekends, and was craving quiche… until I saw that it cost almost $6 for one portion! Nothing on the side. So I skipped it and got eggs, sausage, and a croissant instead. I can make a killer quiche at home, after all.

What is quiche?

Quiche is a classic French dish; an open pie made from eggs, milk or cream, cheese, vegetables, and sometimes meat, all baked in a pastry crust. It’s simple to prepare, so SO good, and can be eaten anytime! Breakfast, lunch, or dinner. Comfort food x 100.

Spinach and Bacon Quiche

3 large eggs, beaten
1 1/2 cups heavy cream (or half & half)
1/2 teaspoon salt
dash of pepper
2 cups baby spinach, blanched and chopped, or a 10 oz package of frozen spinach, well-drained
1/2 pound to 1 pound of bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 9-inch refrigerated pie crust

Preheat your oven to 375 degrees F. Using a blender or food processor, blend the eggs, heavy cream, salt, and a pinch of pepper together until the mixture is frothy.

Fit the pie crust into a 9-inch glass pie plate. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture over it.

Bake for 40 to 45 minutes. You can cover the edges of the crust with foil to keep it from burning. The quiche is ready when the egg mixture is set. Test it by sticking a knife in a couple of inches from the side. Like a cake, it should come out clean.

Don’t slice into it right away, as the middle might still be a little runny and will fall apart. I know it’s hard, but wait a while! 😉 Serve a slice of quiche with tomato slices for breakfast, and a salad of mixed greens tossed in a vinaigrette for lunch or dinner.

Spinach and Bacon Quiche


  • Try to use a 1/2 cup of milk/cream for every egg, but other than that, the measurements above are just estimates and can be adjusted to your taste.
  • I used to make the quiche with regular bacon, heavy cream, and lots of cheese, but now use turkey bacon, half & half, and less cheese, and find it’s just as good. You could also use milk.
  • Even if you don’t have bacon and swiss cheese in stock, you probably have some ham and cheddar in your fridge, right? Broccoli? Leftover turkey? The possibilities are endless. Just watch the salt when you’re using bacon, ham, and other salty meats.
  • You can do all the prep work – cook the spinach and the bacon, shred the cheese, etc. – the night before and just throw it all together in the morning.
  • Draining the veggies well is a must, otherwise the quiche won’t set properly.

This recipe is shared at:
Sabroso Saturday, hosted by Latina on a Mission
Mouthwatering Monday, hosted by A Southern Fairytale


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  1. says

    I love quiche with spinach. My tip is to just lightly saute the spinach. Then squeeze it out with a towel to drain all of the water. And also always put in three times the amount you think you will need because it melts down to nothing when it breaks down.

    • Mariana says

      Such great advice! I’m going to definitely saute the spinach next time I make quiche. Thanks, Diana :)