Spinach Bacon Quiche

Here is a spinach bacon quiche which is a nice addition to an easy holiday brunch which can be made ahead, refrigerated, and then served at room temperature or slightly re-heated.

This brunch quiche recipe is also a good suggestion to include for a ladies luncheon.

To cut down on calories, I make this spinach bacon quiche using 1% milk instead of half and half and only add 3 slices of crumbled bacon.

It is also an easy and tasty quiche recipe to make ahead and have on hand for a quick lunch at home or wrap up a couple of pieces for a brown bag luncheon.

A 9 or 10 inch glass pie plate works very well for this recipe.

This spinach bacon quiche makes 8 generous servings.


  • 1 single pie crust
  • 10 oz. package chopped spinach, thawed
  • 3 slices bacon, chopped
  • 1/4 cup onion, chopped
  • 3 medium eggs
  • 4 oz. smoked Gouda cheese, grated
  • 4 tbsp. Parmesan cheese, grated
  • 3 tbsp. flour
  • 1 tsp. grated nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups 1% milk


  • Preheat oven to 375F.
  • Roll out pie dough and fit into pie plate.
  • Drain spinach well, so its nice and dry.
  • Fry bacon until crisp, drain on paper towel.
  • Add spinach, bacon and all other ingredients to a large bowl and stir until well combined. I like using the food processor for this.
  • Pour into pie plate lined with the pastry.
  • Bake on lowest oven rack for about 45 minutes, or until knife if inserted into filling comes out clean.
  • Cool before serving and enjoy.

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