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Bacon Quiche Recipe
4.9 from 132 votes

Bacon Quiche Recipe

The Bacon Quiche Recipe combines a single pie crust filled with a custard of eggs, heavy cream, milk, and seasonings, along with cooked bacon, fresh spinach, and a mix of Swiss, Gruyère, and cheddar cheeses. This rich and savory filling bakes into a deep dish, producing a dense and creamy quiche. The interplay of melted cheeses and bacon with fresh spinach creates balanced flavors. It can be customized for different pie pan depths with adjusted ingredient amounts and baking times.

Prep Time
30 mins
Cook Time
40 mins
Chill time
30 mins
Total Time
1 hr 40 mins
Servings: 12
Calories: 352 kcal
Course: Breakfast
Cuisine: French, American

Ingredients

  • 1 Single Pie Crust
  • 10 ounces Bacon chopped into 1 inch pieces
  • 2 cups spinach packed and then chopped, fresh
  • 4 large egg
  • 2 large egg see note, yolk
  • 1 & 1/2 cups heavy cream
  • 1 cup milk whole
  • 1 & 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper this doesn't make it spicy, just adds flavor
  • 1/2 cup gruyere cheese shredded
  • 1/2 cup swiss cheese shredded
  • 1/2 cup cheddar cheese shredded
  • parsley to garnish, fresh
  • green onions chopped, to garnish

Instructions

    Cup of Yum
  1. This recipe requires a deep pie dish (1 and 1/2 to 2 inches deep). If you want to use a tart pan or a regular pie dish (1.25 inch), see notes for a scaled down recipe!
  2. Make the pie crust: I highly recommend making a homemade pie crust for quiche! It seriously makes it next level. But a store bought crust is going to work just fine. You only need one sheet. If you are making my flaky pie crust recipe, see note about eggs. You will have one disc of pie dough leftover that you can tuck in your freezer for the next time you want to make this quiche. Or any pie!
  3. Roll out the pie dough and transfer it to your pie pan. Fold the edges under and smooth out the crust with your fingers (just pretend you are working with play dough. You don't want jagged edges because that makes your crust crumbly. Try to get it smooth.) See photos. I have even more tips for rolling out pie dough on my pie crust recipe.
  4. Crimp the edges of your pie crust. See photos. Try to make it so that the edge of your crust is sitting on top of the pie pan edge. (This well help keep your crust from falling while it's baking.)
  5. Stick the whole pie pan in the freezer if you have room. Freeze for 30 minutes. If not, chill in the fridge for 60 minutes.
  6. When you are ready to assemble your quiche, preheat your oven to 425 degrees F. Place a baking sheet on a rack in the lower 1/3 of the oven to preheat as well (or a pizza stone works great too.) Let it preheat for at least 20 minutes and make sure it's at temperature.
  7. Meanwhile, cook the bacon. In a large skillet, add 8-10 ounces chopped bacon (8 ounces is half of a 1 pound package. Add in a couple extra slices of bacon if you're feeling extra. I know I'm always feeling extra when it comes to bacon.) I always use scissors to snip the bacon right into the pan.Cook the bacon over medium heat for about 8-10 minutes, stirring occasionally, until the bacon is the way you like bacon. I like mine mostly crisp while still being a little flexible. Remove to a paper towel lined plate. Drain most of the grease from the pan, leaving behind about a teaspoon.
  8. Wilt your spinach. Pack spinach into a 2 cup measuring cup. Push it down with your fist. Chop the spinach into bite size pieces and set aside.
  9. When you have drained most of the bacon grease from the pan, return it to the stove over medium heat and add in the chopped spinach. Cook the spinach for 1-2 minutes until it is wilted. Add in a sprinkle of salt if you know what's good for you. Turn off the heat and set aside.
  10. Make the egg custard mixture. To a large bowl or stand mixer, add 4 whole eggs and 2 egg yolks. (See note if you made my homemade pie crust).
  11. To the eggs, add 1 and 1/2 cups cream**, 1 cup whole milk, 1 and 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1/8 teaspoon nutmeg, and 1/8 teaspoon cayenne pepper. The nutmeg adds a nutty warmth. The cayenne adds great flavor but no heat.
  12. Grate the cheese. You need a 1/2 cup each of Gruyere, Swiss, and Cheddar for this recipe, but 1 and 1/2 cups of literally any cheese that sounds good to you can be substituted.
  13. Assemble the quiche. Get your pie crust out the the freezer or fridge. Sprinkle 1/2 cup Swiss cheese on the bottom of the pie. Sprinkle all the bacon on top. Cover the bacon with cheddar cheese. Spread the spinach evenly over the cheddar. Top the spinach with 1/2 cup Gruyere. Give the egg mixture one last stir to distribute the spices, then pour it all over the cheese.
  14. Place the quiche on the hot pan or pizza stone that you have preheated to 425 F in the oven. The rack you bake the quiche on should be in the lower 1/3 of the oven, to help brown the crust. Bake at 425 for 15 minutes.
  15. Meanwhile, make a pie crust shield. Get a square of aluminum foil a little bigger than the size of your pie. Fold it in half, then in half again so that it’s in quarters. Then use scissors to cut out the middle section. When you open it, you will have a square of foil with a circle cut out from the center.
  16. After baking for 15 minutes, turn the oven temperature down to 375. Take the quiche out of the oven and quickly shut the door. The crust should be lightly browned. Place your tin pie shield over the edges of your crust and mold it around the edges a bit so it doesn't burn.Don't forget to lower the temperature. Place the quiche back in the oven (still on the pan or pizza stone) and bake at 375 for another 35-45 minutes. You will know the quiche is done when the top is lightly browned. Don't over bake! The center of the quiche will still be a little jiggly!! (But not sloshy. Give it a shake.) A slightly loose center is how you get a creamy and silky quiche! You want the edges of the quiche to be fairly firm; the 2 inches of the quiche closest to the crust should be set and not jiggly. When you insert a sharp knife into the center edge of the quiche, it should come out dry.
  17. Let the quiche cool on a wire rack for about 20 minutes to continue setting.
  18. Serve the quiche warm with chopped parsley and sliced green onions. Quiche is also delicious served room temperature, making it nice for potlucks!

Notes

  • If you have leftover beaten egg from making pie crust, use it to replace an egg yolk in the filling.
  • Various cream types (whipping, heavy, ultra-heavy) can be used interchangeably.
  • For standard pie pans under 1.5 inches deep, reduce ingredient amounts and bake at 425°F for 15 minutes, then 375°F for 30-40 minutes until set.
  • Ensure spinach is packed tight before chopping for accurate measurement.
  • Nutmeg and cayenne add subtle warmth without spiciness.

Nutrition Information

Serving 1slice Calories 352kcal (18%) Carbohydrates 10g (3%) Protein 11g (22%) Fat 30g (46%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 11g (55%) Trans Fat 1g (50%) Cholesterol 163mg (54%) Potassium 169mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1223IU (24%) Vitamin C 2mg (2%) Calcium 190mg (19%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 352

% Daily Value*

Serving 1slice
Calories 352kcal 18%
Carbohydrates 10g 3%
Protein 11g 22%
Fat 30g 46%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 163mg 54%
Potassium 169mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1223IU 24%
Vitamin C 2mg 2%
Calcium 190mg 19%
Iron 1mg 6%

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