Classic Bacon and Spinach Quiche
A savory quiche filled with crispy bacon, fresh spinach, and creamy cheese, perfect for brunch or a light dinner.
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Ingredients
Yields 4 servings
- (1) refrigerated pie crust
- (6 slices) bacon
- (1 cup) fresh spinach, chopped
- (1/2 cups) onion, diced
- (1 cup) shredded cheese (cheddar or Swiss)
- (4) large eggs
- (1 cup) heavy cream
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) nutmeg
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
Place the refrigerated pie crust in a 9-inch pie dish and press it into the bottom and sides. Prick the bottom with a fork to prevent bubbling.
- 3
In a skillet over medium heat, cook 6 slices of bacon until crispy. Remove the bacon, crumble it, and set aside. Leave about 1 tablespoon of bacon grease in the skillet.
- 4
Add 1/2 cup of diced onion to the skillet and sauté for about 3-4 minutes until translucent. Stir in 1 cup of chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat. Add 2/4 teaspoon salt and 1/4 teaspoon black pepper.
- 5
In a mixing bowl, whisk together 4 large eggs, 1 cup of heavy cream, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg until well combined.
- 6
Spread the sautéed onion and spinach mixture evenly over the pie crust. Sprinkle the crumbled bacon and 1 cup of shredded cheese on top.
- 7
Pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
- 8
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top.
- 9
Allow the quiche to cool for 10 minutes before slicing and serving.
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