Quiche Lorraine with Spinach and Bacon
This Quiche Lorraine with Spinach and Bacon is a savory twist on the classic, made with Gruyere, Swiss, crispy bacon, and fresh spinach in a flaky crust. Perfect for brunch, dinner, or meal prep!
Easy Recipe for Brunch or Dinner
If you’re a fan of savory, satisfying meals that feel a little fancy but are secretly simple to make, this Quiche Lorraine with Spinach and Bacon needs to be in your collection of recipes. It’s one of my favorite recipes for a make-ahead breakfast, lazy weekend brunch, or even a light dinner with fruit and some crusty bread or biscuits.
This version adds a fresh take on the traditional quiche Lorraine by mixing in chopped spinach, crispy bacon, and a blend of Swiss and Gruyere cheese. It’s rich and flavorful and happens to be a great way to sneak a little more protein and veggies into your day. Plus, this delicious spinach bacon quiche reheats like a dream. Leftover quiche? Yes, please.
What Is Quiche Lorraine with Spinach and Bacon?
Traditional quiche Lorraine is a French tart made with eggs, cream, and bacon baked in a buttery crust. Think of it as the grown-up cousin of scrambled eggs with more elegance, more texture, and way more flavor.
This version is a little bit different. We’re giving it a veggie-forward twist by adding fresh spinach and using both Gruyere and Swiss cheese for a more layered, nutty flavor. The result is a creamy, golden brown quiche with a flaky crust and a perfectly set egg custard that’s just begging to be sliced into.
Why you’ll love this Spinach and Bacon Quiche:
Ingredients for Quiche Lorraine with Spinach and Bacon
To make this healthy spinach bacon quiche recipe, you only need a few simple ingredients:
- Pre-made pie crust: I used a 9-inch store-bought crust, but you can swap it out for a frozen or homemade pie crust.
- Spinach: Fresh baby spinach is best for avoiding a soggy crust. If you use frozen, make sure to remove any excess water.
- Microwave bacon: A quick and easy way to get crispy bacon without the mess. After cooking, pat it dry with a paper towel to remove bacon grease.
- Gruyere and Swiss cheese: This duo melts beautifully and adds classic French flavor. You can also try cheddar cheese or mozzarella cheese for a new spin.
- Yellow onion: A little goes a long way. Diced finely for a hint of sweetness.
- Egg mixture: A combo of fresh eggs, whole milk, and heavy cream creates a rich custard base. Be sure your ingredients are at room temperature for the best texture.
- Salt and black pepper: Seasoning is key!
- Green onion (optional): Sprinkle on top for a little pop of color and bite.
Pro Tip: If you’re worried about a soggy bottom, blind-bake your crust using pie weights or dried beans on a sheet of parchment paper before adding your filling.
How to Make Quiche Lorraine with Spinach and Bacon
- Prepare the Crust: Start by preheating your oven to 375°F. Spray your pie dish with nonstick cooking spray and unroll your store-bought crust after it’s rested at room temperature for about 15 minutes. Press the crust into the bottom of the pie shell and crimp the edges for a pretty finish.
- Cook the Bacon and Assemble the Filling: Place bacon slices in a single layer on a microwave-safe plate lined with a paper towel. Cook on high for 1 minute, then cool before cutting them into bite-sized pieces with kitchen scissors. Spread the chopped spinach in the crust and top with bacon, Gruyere, Swiss cheese, and diced onion.
- Mix the Egg Filling: In a large bowl, crack your eggs and beat until well combined. Add the milk, heavy cream, salt, and pepper. Whisk until the cream mixture is smooth. Pour the egg mixture over your quiche, filling in the pie shell.
- Bake Until Golden: Place the quiche on the center rack in your preheated oven. Bake for 40–45 minutes or until the center of the quiche is set and the top is golden brown. If the edges of your crust start to brown too quickly, cover them with aluminum foil to prevent burning.
- Rest and Serve: Let your quiche rest for 5–10 minutes before slicing and serving.
Quick Summary: Pre-bake crust, layer spinach, and bacon, pour the egg mixture in, and bake at 375°F for 40–45 minutes. Let rest before serving.
Recipe Variations and Customizations
One of the best things about quiche is how flexible it is. Whether you’re working around dietary restrictions or just using up what you have on hand, there are plenty of easy ways to make this recipe your own.
- Crustless Quiche Recipe – Want to keep things low-carb? Ditch the crust and pour the filling into a greased baking dish. Reduce the cooking time by 5–10 minutes and keep an eye on the center.
- Vegetarian Spinach Quiche – Leave out the bacon and try mushrooms or red pepper instead. You’ll still get that delicious, savory flavor minus the meat.
- Make Your Own Crust – If you have a little extra time, a homemade pie crust elevates this dish. Use cold water and butter, and don’t forget to chill your dough before rolling it out.
- Dairy-Free Version – Sub in almond milk or another plant-based alternative; choose dairy-free cheese. Just keep in mind the flavor won’t be quite as rich.
Serving and Storage Tips
This spinach quiche is perfect served warm or at room temperature. Here are a few easy ways to round out the meal:
- Serve with fresh fruit, crusty bread, or a green salad for brunch.
- Store any leftover quiche in an airtight container in the refrigerator for up to 4 days.
- To reheat, place a slice on a baking sheet and warm it in a 325°F oven until heated through. You can also microwave individual slices, but the crust won’t be as flaky.
Common Mistakes to Avoid
- Soggy crust – If you’re using a homemade crust, blind baking with pie weights helps prevent a soggy bottom.
- Too much moisture – Drain spinach well and pat down your bacon.
- Overbaking – Keep an eye on your quiche near the end of the cooking time. The center should still have a slight jiggle.
Great Trick: If your quiche filling seems uneven, use the back of a spoon to gently level it out before baking.
FAQs about Quiche
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Quiche Lorraine with Spinach and Bacon
Equipment
- pie pan
Ingredients
- 1 9-inch premade pie crust refrigerated or frozen
- 2 cups baby spinach chopped
- 12 slices bacon cooked and chopped
- ¼ cup yellow onion diced
- 1 cup gruyere cheese shredded
- ½ cup Swiss cheese shredded
- 5 large eggs
- ¾ cup milk
- ½ cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Crust: Start by preheating your oven to 375°F. Spray your pie dish with nonstick cooking spray and unroll your store-bought crust after it’s rested at room temperature for about 15 minutes. Press the crust into the bottom of the pie shell and crimp the edges for a pretty finish.
- Cook the Bacon and Assemble the Filling: Place bacon slices in a single layer on a microwave-safe plate lined with a paper towel. Cook on high for 1 minute, then cool before cutting them into bite-sized pieces with kitchen scissors. Spread the chopped spinach in the crust and top with bacon, Gruyere, Swiss cheese, and diced onion.
- Mix the Egg Filling: In a large bowl, crack your eggs and beat until well combined. Add the milk, heavy cream, salt, and pepper. Whisk until the cream mixture is smooth. Pour the egg mixture over your quiche, filling in the pie shell.
- Bake Until Golden: Place the quiche on the center rack in your preheated oven. Bake for 40–45 minutes or until the center of the quiche is set and the top is golden brown. If the edges of your crust start to brown too quickly, cover them with aluminum foil to prevent burning.
- Rest and Serve: Let your quiche rest for 5–10 minutes before slicing and serving.
