If you’re looking to brighten up your breakfast, brunch, or even a cozy dinner with something effortless yet packed with flavor, this Cheese Spinach Bacon Quiche Recipe is exactly what you need. I absolutely adore how this quiche balances the savory crunch of bacon with the fresh, green goodness of spinach and the melty, gooey cheese in every bite. It’s one of those dishes that feels special but comes together so simply, you’ll want to make it again and again.

This recipe works wonders anytime you want a satisfying meal that can feed a crowd or keep you happily fueled through the week. Plus, it’s incredibly forgiving — I find that even if you’re new to quiche, the tips I share here will guide you through making a flaky crust and a perfectly set filling, so you’ll never stress about it. Trust me, your kitchen (and your taste buds) will thank you for trying this Cheese Spinach Bacon Quiche Recipe!

Ingredients You’ll Need

Each ingredient in this quiche plays a starring role — from the tender spinach to the sharp cheese and salty bacon. It’s all about that balance of textures and flavors, and using fresh, good-quality ingredients really makes a difference. Here’s what you’ll want to gather before you get started.

All-purpose flour: Essential for that flaky, buttery crust. I recommend spooning into your measuring cup for accuracy.
Salt: Adds depth to both crust and filling, so don’t skip it!
Cold salted butter: The key to a tender crust—keep it chilled so your dough doesn’t get greasy.
Ice cold water: Just enough to bring the dough together—too much and you risk a tough crust.
Large eggs: They bind everything in the filling perfectly and give that classic quiche richness.
Milk (2%): Adds creaminess without being too heavy; you can swap for milk alternatives if you prefer.
Heavy cream: Makes the filling luxuriously smooth; if you only have milk or half and half, that works too!
Minced garlic: Just a touch to lift the flavors without overpowering the other ingredients.
Black pepper: Freshly ground if possible, for that gentle kick.
Fresh spinach: Tear it into smaller pieces so it distributes evenly throughout.
Shredded cheese (sharp cheddar and Monterey Jack mix): I love the combo because it melts beautifully and adds a mild tang.
Cooked bacon: Crispy and roughly chopped to scatter savory bites around the quiche.

Variations

I always encourage making this Cheese Spinach Bacon Quiche Recipe your own. Over the years, I’ve played around with different kinds of cheese and veggies depending on what’s in my fridge or what season it is. It’s such a versatile dish!

Vegetarian option: Swap bacon for sautéed mushrooms or sun-dried tomatoes. I tried this for a friend’s brunch and everyone loved how earthy it tasted without the meat.
Cheese swaps: Feeling adventurous? Try gruyère or feta for a flavorful twist. The key is to use cheeses that melt well.
Crustless quiche: For a low-carb spin, just pour the filling into a greased pie dish and bake. It’s quicker and just as tasty!
Seasonal greens: Use kale, Swiss chard, or even arugula instead of spinach, depending on what’s fresh and available.

How to Make Cheese Spinach Bacon Quiche Recipe

Step 1: Chill and prepare that perfect crust

Start by making the crust dough with flour, salt, and cold cubed butter. Use a pastry cutter or your fingers to blend until it forms pea-sized crumbs—this is crucial for that flaky texture. Add the ice cold water just a tablespoon at a time and mix gently until it comes together. Then flatten into a disc, wrap it tightly in plastic, and pop it in the fridge for at least 4 hours, preferably overnight. This resting step hydrates the dough and keeps it from shrinking during baking, something I learned the hard way the first time I rushed the process.

Step 2: Roll out, fit, and blind bake the crust

When you’re ready, roll your chilled dough out on a floured surface to about 1/8 inch thick. Make sure it’s big enough to cover your 9-inch deep pie plate with room to go up the sides and have an extra 2 inches for crimping. Transfer it to your pan carefully—lifting with the rolling pin helps prevent tears. Press it gently into the corners without stretching, trim the edges leaving half an inch, then crimp the rims to seal in that filling later. Pop it in the freezer for 10 minutes; this extra chill step prevents the edges from shrinking while baking.

Next, prick the bottom with a fork (to prevent puffing), then line with parchment and fill with pie weights or dried beans. Bake at 425°F for about 15-19 minutes until the edges just start to color. Carefully remove the weights and paper, brush the edges with egg wash for golden color, and bake a few more minutes until the crust looks set and matte. Reduce your oven to 400°F for the filling.

Step 3: Whisk together the flavorful filling

In a large bowl, whisk the eggs, milk, heavy cream, minced garlic, salt, and pepper until well blended. Stir in the torn spinach, shredded cheese, and the chopped bacon, folding it all together gently to evenly distribute those beautiful flavors. This part is fun because you can sneak tastes to make sure the seasoning is just right!

Step 4: Pour and bake to golden perfection

Pour your filling carefully into the prepared crust and smooth it out. If you notice the edges browning too quickly (happens with a really buttery crust), loosely cover them with foil halfway through baking. Bake at 400°F for 40-44 minutes—look for the filling to be set but still have a gentle jiggle in the center. I usually peek around 25-30 minutes to check the crust color and adjust the foil as needed. When it’s done, the top should be lightly browned and beautifully puffed.

How to Serve Cheese Spinach Bacon Quiche Recipe

The image shows seven white dishes on a white marbled surface, each with different cooking ingredients. At the top left, a bowl is filled with white flour, which looks soft and powdery. To the right of it, there is a bowl full of dark green spinach leaves with a fresh, smooth texture. Below the flour, four brown eggs lie in a white tray, with three clear ice cubes beside them. In the center, a small white bowl contains creamy white milk. To the right of the milk, there is a white plate stacked with light yellow butter pieces in cubes. Below the butter, a white plate has crispy cooked bacon pieces with a mix of reddish and light brown colors and rough texture. Lastly, at the bottom left, a clear bowl is full of shredded yellow cheese with fine thin strands. The arrangement is neat and well-lit, with all ingredients visible and clearly separated. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a few fresh chives or chopped parsley on top right before serving—that pop of green brightens the plate and adds a subtle oniony freshness that complements the cheese and bacon beautifully. Sometimes a dollop of sour cream or a drizzle of hot sauce works wonders, too, depending on your mood!

Side Dishes

Pair this quiche with a crisp mixed green salad tossed in a light vinaigrette or some roasted new potatoes for a complete meal. For brunch, I love serving fruit salad or fresh sliced tomatoes on the side. These sides keep things fresh and balanced against the richness of the quiche.

Creative Ways to Present

For special occasions, I sometimes make mini quiches in muffin tins using this recipe—perfect for parties or to-go breakfast treats. Another fun idea is to nestle the quiche on a rustic wooden board surrounded by seasonal veggies and small bowls of chutney or mustard for a cozy, shareable platter feel that always impresses my guests.

Make Ahead and Storage

Storing Leftovers

Leftover quiche keeps beautifully in the fridge for up to four days. I usually cover mine tightly with plastic wrap or store in an airtight container to keep the crust from getting soggy. It’s a great option for weekday lunches or quick dinners when you want something ready to reheat.

Freezing

I’ve frozen this quiche successfully by wrapping whole slices individually in foil and placing them in a freezer-safe bag. When properly wrapped, it holds up well for up to 2 months. It’s a real time-saver if you want to prep ahead or stash some for busy days.

Reheating

I reheat leftover quiche in a preheated 350°F oven for about 15 minutes, which keeps the crust crisp and warms the filling evenly without drying it out. Microwave is quicker but tends to make the crust a little soft, so I save that method for when I’m in a real pinch.

FAQs

Can I use frozen spinach in the Cheese Spinach Bacon Quiche Recipe?

Absolutely! Just make sure to thaw and squeeze out as much liquid as possible before adding it to the filling. Excess moisture can make your quiche soggy, so drying the spinach thoroughly helps maintain a firm texture.
How do I prevent the crust from getting soggy?

Blind baking the crust as described is key—it creates a barrier to stop the filling from soaking in. Also, brushing the crust edges with egg wash sets and seals the dough further, so don’t skip these steps for a crisp, flaky base.
Can I make this quiche ahead of time?

Yes! Prepare and bake the quiche, then cool completely before storing it in the fridge. It reheats beautifully, making it a fantastic make-ahead dish for busy mornings or entertaining.
What’s the best cheese combination for this quiche?

I love using a mix of sharp cheddar and Monterey Jack for this recipe—they melt perfectly and create a lovely balance of savory and creamy. Feel free to experiment with gruyère or Swiss if you want to mix things up!
Can I make the crust gluten-free?

Yes! There are great gluten-free flour blends you can use that will work well here. Just be mindful of the dough texture as it may require slight adjustments in water to keep it from being crumbly.

Final Thoughts

This Cheese Spinach Bacon Quiche Recipe is one of those truly comforting dishes that feels like a warm hug on a plate. I love how it’s fancy enough to serve when guests come over but easy enough to toss together after a busy workday. Give it a try—you’ll find it quickly becomes a family favorite or your go-to recipe for any meal of the day. And remember, cooking is about joy and creativity, so have fun making it yours!