Bacon and Spinach Quiche

I recently got a springform pan, and since I’d gotten it I wanted to make a quiche. I always thought quiche was much harder to make, but surprisingly it really isn’t. There isn’t much preparation and you can put almost anything inside of it. This was my first attempt at making a quiche and it turned out beautifully! I can’t wait to try out different recipes.

Quiche is a great brunch item. It’s one of those things that you can eat at pretty much any temperature. This recipe would be great to make the night before, so it can chill in your fridge. Or, if you’d rather eat it warm, bake it the day of! Just a note, in this recipe, I used a 10″ springform pan, but there are a variety of different pans that you can use for this recipe (like a 9″ pie pan). If you choose to use a different depth or width pan, the cooking time would need to be slightly adjusted.



  • 1 package of pre-made refrigerated pie dough
  • 1 pound of bacon, cooked and roughly chopped
  • approximately 2 cups of fresh spinach, packed and chopped
  • 3/4 cup of onion (or 1 small onion), diced
  • 2-3 cloves of garlic, minced
  • 1 tablespoon of salted butter
  • 10 oz of shredded swiss cheese (you could also use cheddar or mozzarella)
  • 6 large eggs, or 8 medium sized eggs, beaten
  • 1.5 cups of heavy cream
  • Salt and pepper


  • Preheat the oven to 375 degrees Fahrenheit.
  • Line the springform pan with the pie crust. It will not reach all the way to the top, but that’s okay!
  • Roughly chop the spinach and put it aside in a large bowl.
  • In a small saute pan, saute the onion in about 1/2 tablespoon of butter. Allow it to cook for about 5 minutes, or until all of the onion is clear. Put the onion in with the spinach and mix it around.
  • In the same pan you used for the onion, saute the garlic in about 1/2 tablespoon of butter. for about 30-1 minute. You want it to be aromatic and just starting to slightly brown. Add the garlic (make sure not to pour in the excess butter, just the garlic) into the bowl with the onion and spinach and stir around.
  • Cook the bacon to your desired crispiness. I recommend cooking it a little bit more crispy than you’d like because it’s going to soften a bit in the oven with the egg. When the bacon is done cooking, place on a paper towel to remove excess oil and allow to cook. When it is cool, roughly chop the bacon and add it to the bowl with the rest of the ingredients.
  • Add almost all of the cheese that you have to the bowl with the spinach, onion, garlic and bacon. Save some of the cheese to sprinkle on top of the quiche later. Mix all of the ingredients around thoroughly.
  • Put all of the ingredients from the mixing bowl into the springform pan lined with pie crust. Make sure they are evenly spread and cover the entire bottom of the pan.
  • Add the eggs, heavy cream, salt and pepper to a blender or food processor. Blend all ingredients together. Once blended, pour the egg mixture on top of the spinach mix in the springform pan. There should be about a half an inch to 1 inch of space left in between the ingredients and the top of the pan.
  • Put the pan into the oven at 375 degrees Fahrenheit for 20 minutes. After 20 minutes, reduce the heat to 325 degrees Fahrenheit and allow to cook for about 50-60 more minutes, or until the top of the quiche is a golden brown. It should still be a little bit bouncy, and the eggs should be mostly set. During the last 10 minutes of cooking, sprinkle the rest of the cheese on top of the quiche.
  • Remove from the oven, let cool for about 30 minutes, and enjoy!



3 thoughts on “Bacon and Spinach Quiche

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