Bacon and Spinach Quiche with Swiss Cheese | CookOS

Bacon and Spinach Quiche

Name: Bacon and Spinach Quiche with Swiss Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 large eggs; 3 cups heavy whipping cream; salt, to taste; black pepper, to taste; 2 (9-inch) frozen deep-dish pie crusts; 10 oz fresh spinach, chopped; 1/2 cup red onion, finely chopped; 8 slices bacon, cooked and crumbled; 3 cups Swiss cheese, shredded

This Bacon and Spinach Quiche combines crispy bacon, wilted spinach, and melted Swiss cheese in a rich custard filling that's perfect for make-ahead breakfasts and brunch entertaining.

🌍American 🏷️Quiche 🏷️Bacon 🏷️Spinach 🏷️Swiss cheese 🏷️Breakfast

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Total

1h 10m

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

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

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large bowl, beat the eggs. Whisk in the heavy whipping cream, salt, and black pepper until well combined and slightly fluffy, about 1 minute.
3
Divide the chopped spinach, finely chopped red onion, and crumbled bacon evenly between the two frozen pie crusts.
4
Top the fillings with the shredded Swiss cheese, dividing it evenly between the two crusts.
5
Carefully pour the egg mixture over the fillings in each pie crust, dividing it evenly.
6
Place the quiches on a large baking sheet to catch any potential spills.
7
Bake on the middle rack for 40-45 minutes, or until the tops are golden brown and the egg mixture is set (a knife inserted into the center comes out clean).
8
Remove from the oven and let the quiches cool on a wire rack for at least 10 minutes before slicing and serving.

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Tips & Notes

Pro tips

Cook bacon until crispy, then crumble—underdone bacon won't crisp further during baking and will taste chewy.
Chop spinach finely and squeeze out excess moisture with paper towels to prevent a watery quiche.
Whisk eggs and cream thoroughly until homogeneous for a smooth, even custard texture.
Let the quiche rest 10 minutes after baking before slicing for cleaner portions and easier serving.

Substitutions

Fresh spinach → frozen spinach, thawed and squeezed dry (use same volume)
Swiss cheese → Gruyère or sharp white cheddar (same quantity)
Heavy whipping cream → half-and-half (slight change in richness but still good)
Red onion → yellow onion or caramelized onion (milder or deeper flavor)

Storage & make-ahead

Cover cooled quiche and refrigerate up to 3 days; reheat at 350°F for 15–20 minutes until warmed through.

Common Questions

Can I make this quiche the day before?

Yes, assemble and refrigerate unbaked up to 24 hours, then bake when ready. You may need to add 5-10 minutes to baking time if starting from cold.

How do I know when the quiche is done baking?

The edges should be set but the center should still jiggle slightly when gently shaken. A knife inserted near the center should come out mostly clean with a few soft curds.

Can I use fresh pie crust instead of frozen?

Yes, use two 9-inch fresh pie crusts or shells. Pre-bake for 5-7 minutes at 375°F to prevent a soggy crust before adding filling.

What can I substitute for Swiss cheese?

Gruyère, sharp cheddar, or a blend of mozzarella and Parmesan work well. Use the same quantity and avoid pre-shredded cheese if possible for smoother melting.