Bacon spinach quiche is the brunch champion. Flaky, buttery crust. Smoky bacon. Tender spinach. Creamy, cheesy egg custard. Perfect for brunch, lunch, or dinner. Make ahead. Feed a crowd. Always a hit.
Serves 6-8.
Make Crust
Mix flour and salt. Cut in cold butter until crumbly. Add ice water 1 tbsp at a time until dough forms. Press into a disc. Chill 30 minutes. Roll and press into a 9-inch pie pan. Crimp edges. Chill 15 minutes.
Preheat oven to 375°F (190°C). Blind bake crust: line with parchment, fill with pie weights. Bake 12 minutes. Remove weights and parchment. Bake 5 more minutes. Cool.
Cook Filling
Cook bacon in a skillet until crispy. Remove. Leave 1 tbsp drippings. Sauté spinach in drippings until wilted (2 minutes). Squeeze dry. Chop.
Make Custard
Whisk eggs, cream, salt, pepper, and nutmeg.
Assemble & Bake
Sprinkle bacon, spinach, and cheeses over crust. Pour custard over the top.
Bake 35-40 minutes until center is just set and top is golden brown.
Serve
Cool 10 minutes. Serve warm or at room temperature. Flaky, creamy, perfect any time of day.
Summary
Prep Time: 25 min + chilling | Bake Time: 50 min | Total: 1 hour 15 min + chilling
Yield: 6-8 servings | Difficulty: Medium
Storage Notes
Fridge: 5 days. Quiche is delicious cold or reheated. Reheat in oven at 325°F for 10-15 minutes. Freeze baked quiche for 3 months. Thaw overnight in fridge and reheat. Great for meal prep and holiday brunches.
