Bacon and Spinach Quiche

Name: Bacon and Spinach Quiche with Swiss Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 large eggs; 2.5 cups heavy whipping cream; salt, to taste; black pepper, to taste; 2 (9-inch) frozen deep-dish pie crusts; 5 oz fresh spinach, chopped; 1/4 cup red onion, finely chopped; 8 slices bacon, cooked and crumbled; 2 cups shredded Swiss cheese

This Bacon and Spinach Quiche combines crispy bacon, fresh spinach, and Swiss cheese in a creamy egg custard that's perfect for make-ahead breakfast or brunch. It can be frozen unbaked or fully cooked for convenient meal prep.

🌍American 🏷️Quiche 🏷️Bacon spinach quiche 🏷️Breakfast 🏷️Brunch Make-ahead

🏷️

🏷️Savory pie

-0:00

dinnerin321onTikTok

Total

55 min

Servings

12

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

8 large eggs
2.5 cups heavy whipping cream
salt, to taste
black pepper, to taste
2 (9-inch) frozen deep-dish pie crusts
5 oz fresh spinach, chopped
1/4 cup red onion, finely chopped
8 slices bacon, cooked and crumbled
2 cups shredded Swiss cheese

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Instructions

1
In a large bowl, crack the eggs and whisk them together.
2
Add a small amount of the whipping cream and whisk until the mixture is fluffy.
3
Add the remaining whipping cream, salt, and black pepper. Whisk again for about one minute until well combined.
4
In the two frozen pie crusts, evenly layer the chopped spinach, red onion, and crumbled bacon.
5
Top the fillings with the shredded Swiss cheese.
6
Evenly pour the egg mixture over the fillings in both pie crusts.
7
Place the quiches on a large baking sheet and bake at 350°F on the middle oven rack for 40-45 minutes.
8
The quiches are done when the tops are golden brown and the egg mixture is set.
9
Remove from the oven and let cool on a wire rack for 10 minutes before slicing and serving.

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Tips & Notes

Pro tips

Cook bacon until fully crisp and drain thoroughly on paper towels to avoid excess grease in the custard.
Chop and squeeze fresh spinach to remove moisture, preventing a soggy or watery quiche.
Let the assembled quiche rest 10 minutes before baking to allow flavors to meld.
Use a knife tip to test doneness: it should come out clean from the center, with only slight jiggle remaining.

Substitutions

Heavy whipping cream → half-and-half or whole milk (quiche will be slightly less rich)
Swiss cheese → sharp cheddar, Gruyère, or fontina (adjust salt to taste)
Fresh spinach → 10 oz frozen spinach, thawed and squeezed dry (no flavor change)
Red onion → yellow onion or shallots (slightly milder sweetness)

Storage & make-ahead

Cool to room temperature, cover, and refrigerate up to 4 days. Reheat slices at 325°F for 10-15 minutes. Freeze baked quiche up to 3 months; thaw overnight and reheat.

Equipment

9-inch pie pans (2) · mixing bowls · whisk

Common Questions

Can I make this quiche ahead of time?

Yes. Assemble the quiche in the pie crust, cover, and refrigerate up to 24 hours before baking. You can also freeze it unbaked for up to 3 months; add 10-15 minutes to baking time if cooking from frozen.

Can I use fresh pie crust instead of frozen?

Yes, two 9-inch fresh pie crusts work the same way. Pre-bake them for 5 minutes at 375°F to prevent a soggy bottom.

What's the best way to tell when the quiche is done?

Bake until the center is set but still slightly jiggly when gently shaken, about 45-50 minutes. The internal temperature should reach 160°F.

Can I freeze a baked quiche?

Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 15-20 minutes.

How do I prevent a watery quiche?

Cook the bacon until crispy and drain on paper towels. Squeeze excess moisture from the spinach before chopping. Pre-bake the crust for 5 minutes if using fresh crusts.