Spinach and Bacon Quiche in Just 55 Minutes

This spinach and bacon quiche is my go-to when I want something that feels a little special without a lot of fuss. A creamy custard loaded with salty bacon, tender spinach, and sharp cheddar bakes up inside a flaky, buttery crust in under an hour.

Keep this one in your pocket for brunch, a light dinner with a salad, or any time you need a dish that looks like you worked harder than you did.

What Makes This Quiche So Good

The custard sets up silky rather than rubbery because I use a mix of heavy cream and whole milk. It gives the filling body without turning heavy.

Bacon gets crisp before it goes in, so every bite has that salty crunch against the soft spinach. Sharp cheddar brings a proper cheesy backbone without getting greasy, and a tiny pinch of nutmeg pulls the whole thing together.

Ingredients

• 1 (9-inch) refrigerated pie crust: press-in or roll-out both work fine
• 6 slices thick-cut bacon: cut into 1/2-inch pieces
• 5 oz fresh baby spinach: roughly chopped
• 2 cloves garlic, minced
• 4 large eggs
• 3/4 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1/8 tsp freshly grated nutmeg
• 1 1/4 cups shredded sharp cheddar cheese: divided
• 2 tbsp grated Parmesan cheese

Variations and Substitutions

• Turkey bacon: use 8 slices and add 1 tbsp olive oil to the pan if it’s lean
• Frozen spinach: thaw 10 oz and squeeze out every drop of liquid before using
• Cheese swap: Gruyère or fontina melt beautifully, Swiss is milder
• Add mushrooms: sauté 1 cup sliced cremini with the garlic before the spinach
• Dairy-free: use a plant-based pie crust, substitute coconut cream for the heavy cream, oat milk for the whole milk, and your favorite vegan cheddar shreds

If you’re in the mood for something simpler, check out our Broccoli Cheddar Quiche with no blind baking needed.

How to Make Spinach and Bacon Quiche

Step 1: Blind Bake the Crust

Heat the oven to 375°F. Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom all over with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Return the crust to the oven for another 5 minutes until the bottom looks dry and just starts to turn pale gold. Set the crust aside and leave the oven on.

The bottom should feel set and slightly sandy to the touch, not raw. If you skip this partial bake, the quiche can end up with a soggy base.

Step 2: Cook the Bacon and Wilt the Spinach

While the crust bakes, scatter the bacon pieces into a large cold skillet and set it over medium heat. Cook the bacon, stirring every minute or so, until the pieces are brown and crisp, about 6 to 8 minutes. Scoop the bacon out with a slotted spoon and drain on a paper towel. Pour off all but 1 tablespoon of the rendered fat.

You’ll hear the sizzle slow down as the bacon crisps, and the fat in the pan will look clear not foamy.

Add the minced garlic to the reserved bacon fat and cook for 30 seconds just until fragrant. Pile in the chopped spinach and stir it around until it wilts down completely, about 2 minutes. Tip the spinach into a fine-mesh strainer and press out as much liquid as you can with the back of a spoon.

Getting the spinach really dry matters here—any extra moisture will water down the custard and make the bottom crust soft.

Step 3: Whisk the Custard

In a large bowl, crack the 4 eggs and whisk them until the yolks and whites are fully blended. Pour in the 3/4 cup heavy cream, 1/2 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the 1/8 teaspoon nutmeg. Whisk again until smooth. Stir in 3/4 cup of the shredded cheddar and all of the Parmesan.

The custard will look pale golden and feel slightly thick on the whisk. That’s what you want for a set that slices cleanly.

Step 4: Assemble the Quiche and Bake

Place the pre-baked pie crust on a baking sheet—this makes it easier to move in and out of the oven. Scatter the bacon evenly over the bottom of the crust, then spoon the spinach over the bacon in an even layer. Sprinkle the remaining 1/2 cup cheddar on top. Slowly pour the custard over everything, letting it settle around the fillings.

Bake at 375°F for 35 to 40 minutes, until the edges are puffed and golden and the very center still jiggles like loose Jell-O when you nudge the pan. A knife inserted 1 inch from the edge should come out clean.

If the crust starts to brown too quickly, drape a strip of foil loosely around the rim after 25 minutes.

Step 5: Slice and Serve the Quiche

Let the quiche rest on a wire rack for at least 10 minutes before cutting. That short rest lets the custard finish setting from carryover heat so the slices hold their shape. Cut into wedges and serve warm, while the cheese is still melty and the crust stays crisp.

A Few Notes Before You Start

• Really squeeze the spinach after wilting. If it feels damp in your hands, keep pressing—residual liquid is the biggest culprit for a soggy quiche.
• Room-temperature eggs blend more smoothly with the cream and milk, giving you a finer custard.
• Don’t overbake. Pull it from the oven when the center still has a slight wobble; it will continue cooking as it sits.
• Rest the quiche out of the oven for that 10 minutes, no shortcuts. You’ll get clean, neat slices.

Bake times can shift slightly with your pie dish:

Keeping Quiche Fresh

• Refrigerate: cool completely, then cover slices tightly and store up to 3 days.
• Reheating: warm individual slices in a 350°F oven for 10 minutes or until heated through. A microwave works in a pinch but the crust won’t be as flaky.
• Serve cold: this quiche tastes great straight from the fridge, perfect for packing into lunches.

What to Serve with Spinach and Bacon Quiche

A simple green salad with a sharp lemon vinaigrette cuts through the richness of the bacon and cheese. For something warmer, roasted asparagus or steamed green beans with a little butter make an easy side.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes. Thaw 10 ounces of frozen chopped spinach and squeeze out every last bit of liquid before you add it to the pan. Extra moisture will make the quiche watery, so really wring it out.

How do I know when the quiche is really done?

The edges should be puffed and set, and the very center should jiggle slightly like soft gelatin. An instant-read thermometer inserted in the center will read 165°F when it’s ready.

Can I use all milk instead of cream?

You can, but the custard will be thinner and less silky. For the creamiest texture, stick with the cream and whole milk combination. If you must switch, use at least half-and-half.

Why is my crust getting a soggy bottom?

Two things: not blind baking long enough, and not squeezing the spinach dry. A solid 20-minute partial bake and thoroughly drained spinach are your best defense.

Spinach and Bacon Quiche Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 (9-inch) refrigerated pie crust
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 5 oz fresh baby spinach, roughly chopped
• 2 cloves garlic, minced
• 4 large eggs
• 3/4 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1/8 tsp freshly grated nutmeg
• 1 1/4 cups shredded sharp cheddar cheese, divided
• 2 tbsp grated Parmesan cheese

Method

 

1. Heat oven to 375°F. Fit pie crust into a 9-inch pie dish, prick bottom with a fork, line with parchment and weights, and bake 15 minutes. Remove weights and bake 5 minutes more until dry and pale gold. Set aside, keep oven on.
2. In a large cold skillet over medium heat, cook bacon pieces until crisp, 6-8 minutes. Drain on paper towels, leaving 1 tbsp fat. Add garlic, cook 30 seconds, then add spinach and wilt 2 minutes. Press spinach in a strainer to remove all liquid.
3. Whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth. Stir in 3/4 cup cheddar and all Parmesan.
4. Place crust on a baking sheet. Layer bacon, spinach, and remaining 1/2 cup cheddar inside. Pour custard over top. Bake 35-40 minutes until edges are set and center jiggles softly.
5. Cool quiche on a rack 10 minutes, then slice and serve warm.

Notes

Let the quiche rest a full 10 minutes out of the oven so the custard firms up for clean slices. If making ahead, bake and cool completely, then refrigerate; reheat slices in a 350°F oven until warm.