Spinach and Bacon Quiche

Spinach and Bacon Quiche

linda 26

"A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup. "

Ingredients 50 m {{adjustedServings}} servings 506 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 41.5 g
  • 64%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 260 mg
  • 87%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
  3. Fit the pie crust into a 9-inch pie dish, and set aside.
  4. In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
  5. Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
Tips & Tricks
Clark’s Quiche

Bacon, ham, and three types of cheese make this quiche a 5-star favorite.

Easy Quiche

A delicious, quick-and-easy quiche with broccoli, ham, and cheese.


  • Cook's Notes
  • I don't use all the spinach, green onions, bacon, and sharp cheese. Also one more tip: put a sheet pan under quiche pan, just in case of spillage as it bakes.
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Reviews 51

  1. 61 Ratings


This was awesome. Frying the bacon took the longest amt of time. I think maybe next time I will try to just mix it all together instead of layers. Thanks for the great breakfast!


This was a great tasting recipe. I did not follow it exactly. I used ½ pound of bacon, 1/3 the amount of heavy cream and the rest was half and half and wilted fresh spinach. Additionally, the pie crust should be a 10 inch deep dish pie crust and not a 9 inch. Otherwise you will have extra filling. I found out the hard way, I made double the recipe and had enough left for a third quiche.


Great classic quiche recipe & very versatile. Although it did take me almost 3x longer than what is called for to bake it thoroughly (and my oven runs hot) so next time I will get it in the oven much earlier. Also, I would probably try to lighten it up a bit by substituting some of the cream for milk and taking out some egg yolks.