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Pan of quiche with a slice cut out of it.

Bacon Spinach Quiche

Sarah Baade
This rich and hearty bacon spinach quiche is the perfect centerpiece for any brunch gathering.
Course Breakfast, Brunch
Servings 6 Servings


  • 1 9" pre-made, deep dish pie crust, (thawed if frozen)
  • 4 slices bacon, chopped into ½" pieces
  • 1 shallot, diced
  • 6 oz baby spinach, roughly chopped
  • ½ cup shredded gruyere cheese
  • ¼ cup shredded Romano cheese
  • 5 large eggs
  • 1 cup half & half
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper


  • Preheat oven to 400°F.
  • If not already in a tin, place pie crust in a deep 9" pie dish. Pierce several holes in the crust with a fork along the bottom and sides.
  • Place a layer of parchment paper over pie crust and fill with dry beans or pie weights. Place on a sheet pan and bake for 10 minutes. Remove from oven, remove beans and parchment paper, and let cool as you prepare remaining ingredients.
  • Reduce oven temperature to 350°F.
  • In a large skillet, cook bacon over medium heat until fully cooked. Remove bacon and excess grease from pan.
  • Add shallot and spinach to skillet and cook until spinach is wilted.
  • Add bacon back into the skillet and stir in with spinach. Remove from heat.
  • In a bowl, combine gruyere and Romano cheeses.
  • Place half of the spinach mixture into the pie crust followed by half of the cheese. Repeat with remaining spinach and cheese mixtures.
  • In a blender, mix eggs, half & half, salt, nutmeg, and pepper. Pour into pie crust over spinach and cheese.
  • Bake 25 minutes or until center of quiche is set.
Keyword Bacon, Bacon Spinach Quiche, Quiche, Savory Spinach Turnovers