Spinach Quiche

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.

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