This creamy Spinach Quiche is loaded with sautéed spinach, onions, garlic, crisp bacon, cheddar, and Swiss cheese for the ultimate breakfast or brunch taste treat. This is one of our favorite quiche recipes, and as a bonus, it can be prepared ahead of time and frozen.
Making it so easy for holiday brunches and social gatherings. For a company-worthy meal, I like to serve it with rocket salad and fresh fruit salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Unsalted or salted. If using salted butter, reduce the added salt to ¼ teaspoon.
- Spinach: I like to use fresh spinach, but you can use frozen spinach. Thaw it first and squeeze as much moisture out of it as possible.
- Bacon: Use smoked bacon, and to make it easy, prepare it in the oven.
- Cheese: I use a combination of sharp cheddar and Swiss, but you can use gruyere, smoked gouda, or Monterey Jack cheese.
- Fresh herbs: Chives, parsley, or thyme work well.
How to make Spinach Quiche
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Combine the flour, salt, and cubed butter. Use a pastry blender to cut in the butter until crumbly. Add the chilled water 1 tablespoon at a time until the dough holds together when pinched. Form the dough into a disk, wrap it in plastic, and chill for at least 2 hours. Roll out the dough to a 12-13-inch circle. Put the pie crust in a deep-dish pie pan. Trim it, flute it, and fill it with pie weights. Prebake the pie crust.
Heat a little olive oil in a large skillet over medium heat. Add the onion and cook until soft. Add the spinach and cook until wilted. Reduce the heat to low. Add the garlic, salt, and pepper, cooking for a minute. Add the mixture to the piecrust and top with the chopped bacon and shredded cheeses. Whisk the eggs and whipping cream, and pour the mixture over the bacon and cheese. Bake for 45-50 minutes or until set.
Preparation Tips
- Add just enough water to the pie dough mixture to hold together when pinched.
- If you are short on time, substitute a ready-made pie crust. Just remember to parbake it.
- I like to use granulated sugar as pie weights. Scoop it back into a zipper seal bag and use it in creamy custards and puddings like chocolate pudding.
- The quiche is done when the center jiggles ever so slightly and the internal temperature is between 165-185 degrees Fahrenheit.
- Cool the quiche for at least 30 minutes after baking before slicing. This will help remove clean cut slices.
- Within 2 hours of cooking, store whole quiches tightly wrapped in the refrigerator for up to 3 days. To reheat, cover with foil and heat in the oven at 350 degrees for 25 minutes. Store individual slices in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power for short increments until warm.
How to Freeze Spinach Quiche
First, cool completely. Wrap it in two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Reheat from frozen. Put the quiche on a baking sheet and cover loosely with an aluminum foil tent. Reheat at 350 degrees for 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
More Egg Recipes
Deep Dish Spinach Quiche Recipe
Ingredients
Deep Dish Pie Crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup chilled unsalted butter, cut into small cubes
- 4-6 tablespoons chilled water
Spinach Bacon Quiche
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 10 ounces fresh spinach
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 slices crispy cooked bacon, chopped
- 1 cup finely shredded Swiss Cheese
- 1 cup finely shredded sharp cheddar cheese
- 5 large eggs
- 1½ cups heavy cream
Instructions
- Preheat oven to 400 degrees.
- Combine the flour, salt, and cubed butter in a medium bowl. Use a pastry blender to cut in the butter until crumbly. Add the chilled water 1 tablespoon at a time just until the dough holds together when pinched. Form into a disk, wrap in plastic, and chill for at least 2 hours up to overnight.
- Gently roll the pie dough out to a 12-inch circle on a lightly floured surface. Fold the piecrust or roll it around your rolling pin to move it to a 9-inch deep-dish pie plate. Gently tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it.
- Line the pie crust with aluminum foil or parchment paper and fill with pie weights, rice, beans, or sugar. Bake in the preheated oven for about 15 minutes. Remove from the oven and carefully remove the weights and foil.
- Reduce oven temperature to 350 degrees.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, 5-7 minutes. Reduce the heat to low. Add the spinach and cook until wilted. Add the garlic, salt, and black pepper; cook for 1 minute, stirring constantly. Add the mixture to the piecrust and top with the chopped bacon.
- Add the shredded Swiss and cheddar cheese. Whisk the eggs and whipping cream together. Pour over the spinach and bacon.
- Bake for 45-50 minutes or until a knife inserted in the center comes out clean. The center should still be slightly jiggly. Let the quiche cool for 30 minutes before slicing.
Nutrition
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Tracy
The quiche was delicious. The only complaint is that my 9” deep pie dish would not hold the volume of ingredients.
BJ
This turned out great! Shared photos with my dad, and sent him the link when he asked for the recipe.
I used smoked gouda instead of the swiss, and added a dash of nutmeg as another commenter suggested. Also, the store was completely out of cream, so had to substitute half-and-half but the filling still set perfectly and turned out wonderfully light and creamy. Thanks for posting!
Beth Pierce
My pleasure, BJ! So glad that you liked it.
Rossana
This sounds great! Can I use puff pastry ?
Beth Pierce
Yes you can. Enjoy!
Sharon
I plan to make this for Easter brunch. I was thinking of adding sun-dried tomatoes, maybe 1/2 cup. Do you think it would work, or be too much? I’ve never made quiche, and plan on using a frozen pie crust as well.
Gloria
What size pan do you use?
Beth Pierce
I am sorry. I thought I answered this. Silly me! A 9-inch deep dish pie plate.
Darlene
I have made this several times now and it’s wonderful. I add 1/8 tsp nutmeg, crushed red pepper and Italian seasoning to the egg mixture. This is a great recipe.
Beth Pierce
Thanks Darlene! So glad that you like it.