Spinach and Bacon Quiche Recipe - Allrecipes.com
Spinach and Bacon Quiche Recipe
  • READY IN 50 mins

Spinach and Bacon Quiche

Recipe by  

"A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup. "

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Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
  3. Fit the pie crust into a 9-inch pie dish, and set aside.
  4. In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
  5. Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
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  • Cook's Notes
  • I don't use all the spinach, green onions, bacon, and sharp cheese. Also one more tip: put a sheet pan under quiche pan, just in case of spillage as it bakes.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2011

This was awesome. Frying the bacon took the longest amt of time. I think maybe next time I will try to just mix it all together instead of layers. Thanks for the great breakfast!

Most Helpful Critical Review
Jun 09, 2013

First of all there was way too much egg to fit inside the pie crust. It overflowed but luckily I put a cookie sheet under it . Also the crust was not crispy at all, it tasted under cooked and I had it in the oven for over an hour.

Apr 20, 2011

This was a great tasting recipe. I did not follow it exactly. I used ½ pound of bacon, 1/3 the amount of heavy cream and the rest was half and half and wilted fresh spinach. Additionally, the pie crust should be a 10 inch deep dish pie crust and not a 9 inch. Otherwise you will have extra filling. I found out the hard way, I made double the recipe and had enough left for a third quiche.

Apr 06, 2011

Great classic quiche recipe & very versatile. Although it did take me almost 3x longer than what is called for to bake it thoroughly (and my oven runs hot) so next time I will get it in the oven much earlier. Also, I would probably try to lighten it up a bit by substituting some of the cream for milk and taking out some egg yolks.

Sep 12, 2012

This quiche is amazing! I followed one reviewers advice to use fresh spinach and I replaced 3/4 cup of the heavy cream with 1/2 & 1/2. Quick tip: when making large quantities of crumbled bacon for recipes, dice bacon to the desired size and then fry it. No turning each slice...just give it a stir every few minutes for even browning.

May 04, 2011

I followed recipe to a t except I just mixed everything all together and poured into pie shell. I have a new favourite quiche recipe!

Jun 28, 2011

I am the the one who submitted this recipe,that being said they did change a few things.I only wanted footnote to read that I use less spinach.The rest I leave the same.Or can be adjusted to ones own taste.I do believe I use less of the onions.It was so long ago that I put this recipe in hard to remember.And it is tasty.

May 17, 2011

AMAZING! i love it! i was nervous at first, but it came out amazing! The only thing I changed was adding broccoli in addition to the spinach and I did not use the hot sauce because I do not like spicy food.


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  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 240 mg
  • 80%
  • Fat
  • 41.5 g
  • 64%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 724 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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