There’s something so comforting about a homemade quiche, isn’t there? I still remember the first time I made this Cheese Spinach Bacon Quiche Recipe on a chilly weekend morning. The warm, buttery aroma of the flaky crust baking, mixed with the savory scent of bacon and melted cheese—it instantly filled the whole house with such a cozy vibe. My family couldn’t get enough. It became our go-to breakfast that always impresses guests, yet feels like a special treat for those casual mornings when you want a little something fabulous without too much fuss.
Why This Recipe Shines
- Flavor Harmony: The blend of sharp cheddar and creamy Monterey Jack melts perfectly with fresh spinach and smoky bacon, creating layers of balanced, satisfying taste.
- Easy Assembly: Even if it’s your first time making a quiche, the step-by-step process is straightforward, and chilling the dough ahead simplifies the day of baking.
- Texture Play: You’ll love the crisp, flaky crust paired with the soft, custardy egg filling studded with tender spinach and crispy bacon bits.
- Showstopper Finish: The golden-brown top and crimped crust edges make it as beautiful as it is delicious—perfect for brunch guests or family breakfasts.
This Cheese Spinach Bacon Quiche Recipe really stands out with its fresh ingredients and just the right amount of indulgence. Plus, the aroma as it bakes will have your whole kitchen buzzing with anticipation. I’m excited to walk you through how simple it is to pull this off, even if quiche-making feels a bit intimidating at first. From whipping up a tender crust to mixing the filling until just right—you’ll build confidence with every step, and your taste buds will reward you!
Ingredients You’ll Be Working With
Getting your ingredients ready and measured precisely will set you up for success. You’ll find exact amounts in the recipe card at the end, but here’s a quick look at what makes this Cheese Spinach Bacon Quiche Recipe come together beautifully.
- All-purpose flour: The foundation for a flaky, tender pie crust; spoon and level for accuracy.
- Salt: Enhances flavor in both crust and filling, balancing the richness.
- Cold salted butter: Key for that buttery, flaky crust texture; keep it cold to prevent melting too soon.
- Ice cold water: Just enough to bring the dough together without making it tough.
- Large eggs: Eggy goodness that binds and enriches the filling; room temperature is best.
- Milk (2%): Adds creaminess and lightness; you can use whole milk or half and half too.
- Heavy cream: Makes the filling luxuriously smooth; swap with extra milk for a lighter version.
- Minced garlic: A subtle savory boost blending with spinach and bacon.
- Fresh spinach: Adds color, nutrients, and a fresh earthiness; make sure it’s well-torn for even distribution.
- Cheddar and Monterey Jack cheese: The perfect melty cheese combo with sharp and creamy notes.
- Cooked bacon slices: Crispy, smoky bits that elevate every bite; chop roughly for texture.
Feel free to substitute the spinach with kale or Swiss chard if that’s what you have on hand. For bacon, turkey bacon works well too, keeping the depths of flavor without overpowering the quiche.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- 9-inch deep pie plate: Essential for the classic shape and enough depth to hold the filling without spilling.
- Mixing bowls: For whisking the custard and mixing ingredients without mess.
- Rolling pin: To roll out the pie dough evenly and to the right thickness.
- Pie weights or dried beans: To keep your crust from puffing up during blind baking.
- Whisk: For smooth, lump-free custard mixing.
- Sharp knife or pastry cutter: For chopping bacon and prepping spinach.
- Measuring cups and spoons: To ensure ingredient accuracy for perfect results.
How to Make Cheese Spinach Bacon Quiche Recipe
Alright, let’s get to the heart of this recipe. You’ll start by making a flaky pie crust, then whip up a creamy, cheesy filling that’s loaded with spinach and bacon. Follow the steps closely, and I promise you’ll nail it.
- Make the Pie Dough: Combine the all-purpose flour and salt. Cut in the cold, cubed salted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add 4–5 tablespoons of ice cold water, just enough to bring the dough together. Avoid overworking it to keep the crust tender. Form into a thick disc, wrap tightly in plastic wrap, and chill for at least 4 hours or ideally overnight. This resting hydrates the flour and firms up the butter—key for flakiness.
- Roll the Pie Dough: Lightly flour your surface and rolling pin. Roll the chilled dough to about 1/8-inch thickness—aim to cover your 9-inch deep pie plate with a couple inches of overhang for crimping. Gently transfer the dough to the pie plate (roll it around the pin to move it easily) and press it into the edges with your fingers, removing any gaps or air pockets. Trim excess dough, leaving a half-inch overhang, then fold and crimp the edges for a pretty finish. Freeze for 10 minutes to firm the dough before baking.
- Blind Bake the Crust: Preheat oven to 425℉. Prick holes evenly across the dough bottom with a fork—this stops bubbling. Line the crust with parchment paper and fill with pie weights or dried beans, pressing to the edges. Bake on a baking sheet for 15–19 minutes until edges turn lightly golden. Carefully remove weights and parchment, then brush the crust edges with an egg wash (optional for shine). Return to the oven for 2–4 minutes until the bottom and sides look set and matte. Reduce oven to 400℉.
- Make the Filling: In a large bowl, whisk together eggs, milk, heavy cream, minced garlic, salt, and pepper until blended. Stir in the torn fresh spinach, shredded cheddar and Monterey Jack cheese, and the chopped cooked bacon until evenly combined.
- Bake the Quiche: Pour the filling into the prepared crust. Optional: cover crust edges with foil if they’re browning too fast. Bake at 400℉ for 40–44 minutes, checking around 25–30 minutes to shield edges if needed. The quiche is done when the filling no longer jiggles and the top is slightly golden.
- Cool and Serve: Let the quiche cool on a wire rack for 15–30 minutes. This helps the filling set properly, making slicing neat and easy.
Kitchen Wisdom
- Tip 1: Chill your dough well before rolling to prevent shrinking and keep the crust flaky.
- Tip 2: Use pie weights during blind baking to keep a flat, crisp base without puffing.
- Tip 3: Watch for the filling to set fully—no jiggle in the center means it’s baked perfectly.
- Tip 4: Shield crust edges with foil if they brown too quickly during the final bake to avoid burning.
How to Serve
Flavor Boosters
You can brighten this Cheese Spinach Bacon Quiche Recipe even more with a sprinkle of fresh herbs like chives or parsley right before serving. A dollop of sour cream or a drizzle of hot sauce adds a nice tangy kick if you like bold flavors. For an extra touch, sprinkle a bit of smoked paprika or cracked black pepper on top.
Perfect Pairings
This quiche pairs wonderfully with a crisp green salad tossed in a light vinaigrette or roasted cherry tomatoes to complement the richness. For drinks, try a refreshing citrusy mimosa during brunch or a cup of black coffee or herbal tea for a simpler start to your day.
Presentation Touches
Slice your quiche into neat wedges and serve on colorful plates for a cheerful breakfast or brunch spread. If you’re bringing it to a party, consider baking it in a ceramic dish that can go straight from oven to table. Leftovers wrapped in parchment and foil make a thoughtful homemade gift for friends or neighbors.
Variations & Easy Swaps
- Swap spinach for kale or Swiss chard for a slightly different leafy green flavor and texture.
- Use turkey bacon or omit bacon altogether for a vegetarian-friendly option.
- Replace the cheddar and Monterey Jack with Gruyere or feta for a twist in tang and creaminess.
- Make it dairy-free by using plant-based milk and a vegan butter substitute for the crust.
- Add sautéed mushrooms or caramelized onions for extra depth and sweetness.
- For a lighter quiche, substitute heavy cream with extra milk or a mixture of milk and Greek yogurt.
Make-Ahead, Storage & Reheating
- Prepare the pie crust dough up to 2 days ahead; keep wrapped and chilled in the fridge.
- Make the quiche fully and refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in a 350℉ oven for 10-15 minutes to restore crispness; microwave reheats fine but won’t keep the crust flaky.
- Quiche slices can be frozen for up to 2 months; thaw in the fridge overnight before reheating.
FAQs
Q: Can I use store-bought pie crust for this Cheese Spinach Bacon Quiche Recipe?Yes! Store-bought crust works fine and saves time. Just follow the blind baking step to avoid soggy bottoms.
Q: How do I know when the quiche is fully cooked?
The quiche is done when the filling is set and no longer jiggles in the center, and the top has a light golden brown color.
Q: Can I make this Cheese Spinach Bacon Quiche Recipe vegetarian?
Absolutely. Simply skip the bacon or swap it for sautéed mushrooms or vegetarian bacon alternatives.
Q: What’s the best way to store leftover quiche?
Wrap leftovers in plastic wrap or store in an airtight container in the fridge for up to 4 days.
Q: Can I freeze the quiche?
Yes, frozen quiche keeps well for about 2 months. Thaw it overnight in the fridge before reheating gently in the oven. Print
Cheese Spinach Bacon Quiche Recipe
This Perfect Breakfast Quiche recipe features a flaky homemade crust filled with a creamy mixture of eggs, milk, cream, fresh spinach, cheddar and Monterey Jack cheese, and savory cooked bacon. It is baked to golden perfection with a set filling and crispy crust, making it an ideal hearty breakfast or brunch dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 1 and 1/2 cups all-purpose flour, spooned & leveled (195 grams)
- 3/4 tsp salt (1/2 tsp + 1/4 tsp)
- 9 tbsp cold salted butter, cubed (127 grams)
- 4–5 tbsp ice cold water
For the Quiche 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
- Make the Pie Dough: Prepare the crust dough using the specified ingredients by mixing flour, salt, and cold cubed butter until crumbly. Gradually add ice cold water until the dough just comes together. Slightly flatten into a thick disc, wrap tightly in plastic wrap, and chill in the fridge for at least 4 hours or ideally overnight to allow the dough to hydrate and rest.
- Roll the Pie Dough: On a floured surface, roll the chilled dough gently to about 1/8 inch thickness, making sure it is large enough to fit a 9-inch deep pie plate with 2 inches extra around the edges. Transfer the dough to the pie dish, press gently into the pan to remove gaps, trim excess leaving 1/2 inch overhang, and crimp the edges. Freeze for 10 minutes and preheat the oven to 425℉.
- Blind Bake the Crust: Prick holes in the bottom of the frozen pie dough to prevent puffing. Line it with crumbled parchment paper and fill with pie weights to keep the crust shape. Place the crust on a baking sheet and bake for 15-19 minutes until edges begin to lightly brown. Carefully remove weights and parchment, brush the edges with egg wash, and bake an additional 2-4 minutes until the bottom and sides appear set and matte. Reduce oven temperature to 400℉.
- Make the Filling: In a large bowl, whisk together the eggs, milk, heavy cream, minced garlic, salt, and black pepper. Fold in the torn spinach, shredded cheddar and Monterey Jack cheese, and chopped cooked bacon until well combined.
- Bake the Quiche: Pour the filling evenly into the prepared crust. If the crust edges brown too quickly, cover them with foil halfway through baking. Bake at 400℉ for 40-44 minutes until the filling is set and the top is lightly browned. Check the crust around 25-30 minutes and shield edges with foil if necessary to prevent over-browning.
- Serve and Store: Allow the quiche to cool for 15-30 minutes before slicing. Serve warm or cold. Store any leftovers covered in the refrigerator for up to 4 days.
Notes
- Use a deeper than standard 9-inch pie plate (metal or ceramic preferred, not glass) for best results.
- Do not freeze dough before chilling overnight; it needs time to hydrate properly.
- Pie dough can be frozen for 1-2 months after the initial chill, then thawed in the fridge overnight before rolling.
- Blind baking with weights prevents crust from puffing and keeps edges from shrinking.
- Use foil to shield crust edges if browning too quickly during the final bake.
- Quiche filling is done when it no longer jiggles and the top is slightly browned.
