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This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep. Made with simple ingredients, it’s a delicious quiche recipe perfect for afternoon tea, brunch, or a light dinner!
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This quiche recipe is definitely company or Sunday brunch worthy with family and friends. And perfect to serve with afternoon tea.
It’s delicious when served with lightly dressed greens.
In our house, it even shows up on our holiday buffet.
If you want to make it ahead, check out our Easy Make Ahead Quicherecipe or a crustless, low carb quiche recipe is healthy and delicious.
Long considered a French classic, “Quiche Lorraine,” the original dish, actually originated in the medieval kingdom of Lothringen, Germany.
When the borders changed during the Franco-Prussian Wars, the region was renamed, Alsace Lorraine.
The word ‘quiche’is from the German‘Kuchen’, meaning cake. That original recipe was simply an egg and cream custard flavored with smoked bacon, much like this dish.
A quick substitute: Try thinly sliced leek instead of scallions, about 1 small leek, white part only.
RELATED: 31Daily Frittata recipes→
Bacon Cheese and Spinach Quiche Recipe Ingredients
The exact ingredient measurements are in the recipe card at the bottom of this post.
Refrigerated store-bought pie crust
Dairy: Milk, five large eggs, shredded cheese of choice, and shredded Parmesan Cheese.
Vegetables: Fresh baby spinach leaves, tough stems removed if necessary and 2 to 3 scallions or green onions, thinly sliced.
Additional Ingredients: You will need salt, freshly ground black pepper, and 4 slices of cooked and crumbled bacon.
How to Make the Quiche
Begin by preheating the oven to 425°F. Line a 9-inch pie plate with a store-bought pie crust and crimp the edges.
Then, in a medium bowl, whisk together the milk, eggs, salt, and pepper. Set aside.
To assemble the quiche before baking, layer cooked bacon, cheeses, spinach, and scallions in the bottom of the crust-lined pie plate.
Pour the egg mixture over the top.
Bake for 15 minutes at 425 degrees. Then reduce the oven temperature to 325 degrees and continue baking for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.
Easy Bacon, Cheese and Spinach Quiche Recipe
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This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep.
Ingredients
Refrigerated store-bought pie crust (*see notes)
1 cup milk
5 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, cooked and crumbled
1 cup shredded cheese (cheddar, swiss, asiago, etc.)
1/4 cup grated Parmesan cheese
1 cup fresh baby spinach leaves, chopped (see notes for frozen spinach)
2-3 scallions, with green parts, sliced thinly
Instructions
Preheat oven to 425°F. Line a 9-inch pie plate with store bought pie crust and crimp the edges.
In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.
Layer cooked bacon, cheeses, spinach and scallions in the crust-lined pie plate. Pour the egg mixture over the top. Bake 15 minutes in the oven at 425 degrees. Reduce the oven temperature to 325 degrees and continue to bake for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.
Notes
Spinach:
If substituting frozen spinach, be sure to thaw first and then ring out as much moisture as possible. Too much moisture will lengthen the baking time. Also, if using frozen spinach, whisk it into the egg mixture so that it doesn't clump together.
Pie Crust:
We had a recent comment from a reader suggesting a deep-dish pie crust worked best for her. I have made this quiche many times using a Marie Calendar's frozen pie crust and it worked well too.
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Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.
Often associated with French cuisine, quiche is a savory egg custard baked in pie crust. The base comprises eggs, milk, and cream, cheese, and any variety of ingredients are added for flavor. This cheese quiche uses cheddar, and Swiss cheese is a nice addition.
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.
Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.
Make that cream mixture extra-frothy: The secret to keeping the filling ingredients from sinking to the bottom of this deep-dish Quiche Lorraine is to beat the liquid ingredients until the mixture gets extra-frothy using a hand mixer or a stand blender.
Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.
Follow This Tip: For a perfectly cooked quiche, just slightly underbake it. It's done when the edges are set, but the center still jiggles a bit. This will take about 30 to 40 minutes in a 350°F oven.
Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.
The result is a soggy, chewy mouthful. To remedy this issue, simply pre-bake your quiche crust before pouring in your egg mixture. To do it, Kitchn recommends lining your pie pan with parchment paper and filling it with a heavy filler such as pie weights or beans. This will help the crust keep its shape.
Whole milk is a good choice for general cooking and baking, as it adds richness and flavor without being too heavy. Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream.
For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.
The French are known for using cream, whole milk, and butter when cooking, and making a traditional French quiche is definitely not the right time to deviate and opt for margarine or skim milk. By choosing whole milk over one with a lower fat content, the baked quiche will have a light texture, per The Kitchn.
Well it depends on what you're aiming for. The more fat you use the more tender, soft and fluffy the eggs will be. A little helpful hint – the more fat you use the more room for error you will have with the heat of the pan.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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