Spinach Bacon Quiche Recipe
Spinach Bacon Quiche Recipe photo by Taste of Home
Next Recipe

Spinach Bacon Quiche Recipe

Read Reviews
3.5 18 12
Publisher Photo
"This versatile dish fits nicely into a menu for brunch or supper," informs Lois Sundheim of Fairview, Montana. Her colorful pie slices easily.
Recommended: Top 10 Quiche Recipes
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6 servings


  • 4 eggs
  • 2 cups milk
  • 1-1/4 cups shredded cheddar cheese, divided
  • 1/4 cup finely chopped onion
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1 package (10 ounces) frozen chopped spinach, cooked and drained
  • 1 unbaked pastry shell (9 inches)

Nutritional Facts

1 slice: 383 calories, 24g fat (12g saturated fat), 188mg cholesterol, 656mg sodium, 25g carbohydrate (6g sugars, 2g fiber), 16g protein.


  1. In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Yield: 6 servings.
Originally published as Spinach Bacon Quiche in Taste of Home April/May 1995, p17

Reviews for Spinach Bacon Quiche

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
PlanoPrincess User ID: 7705014 222383
Reviewed Mar. 9, 2015

"Too runny even after squeezing spinach dry. Will try less milk and add parmesan cheese next time. Good flavor though!"

crochet5 User ID: 1820403 5345
Reviewed Apr. 4, 2014

"I use fat-free half and half - makes it a little richer. also, for those who ended up with a soupy mixture that didn't set, the recipe says to cook & drain - i thaw in the micro 3 min and dran, but then you must squeeze it until almost dry. makes a big diffence!"

Whozanne User ID: 7139162 1987
Reviewed Oct. 6, 2013

"I sauteed the onion and some fresh spinach leaves in the leftover bacon grease, so that lovely smokey flavor went all through the quiche. Also, backed off on the milk to 1 cup and I'm glad I did it or would have overflowed the pie crust. Will definitely make again."

i like good food User ID: 5933541 5733
Reviewed Jun. 3, 2013


gr8labs User ID: 3783817 4932
Reviewed Nov. 12, 2012

"What a disappointment. First, it would not fit in my 9" pie crust. I ended up throwing out the crust and putting the mixture in a deep dish 10" pie plate with the hopes I could turn it into a crustless quiche. The middle never did set. (I did drain and press out the spinach). Ended up having to call for pizza delivery."

tinkrbell User ID: 995311 4257
Reviewed Nov. 1, 2012

"I have not tried this particular recipe for Spinach Bacon Quiche, but my recipe is similar to this one. It sounds to me that some of the reviewers did not understand the importance of draining the spinach. To get out all of the extra moisture from the spinach you need to put it in a cheesecloth and squeeze out as much liquid as possible. I have a vegetable saver bag that I got in the produce department (it is washable) I put my spinach in that and when I am finished squeezing, the spinach ends up in a ball with no liquid in it. I usually double my spinach; keeping the rest of the ingredients the same. Mixed together it makes the perfect size portion for the pie crust. The things that I have never put into a spinach quiche is the ground mustard or paprika. I have added the nutmeg as suggested by another review that I had read. I am going to fix this for dinner tonight. I will post again to let you know how it turns out for me. Wish me luck! "

ivypoet User ID: 4483226 6701
Reviewed Oct. 1, 2012

"I used frozen spinach and the whole thing turned out watery. Definitely not the quiche texture and even with a cup of cheese, I still felt like I couldn't taste it. Disappointed."

RainyDayMom User ID: 5560815 4930
Reviewed Sep. 18, 2012

"This recipe was a disappointment! The mixture was overflowing my 9"deep dish pie crust. It was so runny and soupy that even after baking it for a hour at 400 degrees it still wasn't completely set in the middle. This did not please my hungry family.

Please retest this recipe because the milk mixture is not right and the frozen spinach amount is way too much!"

RedRain User ID: 702637 6868
Reviewed May. 3, 2012

"Only used 1-1/2 cups milk, added 1/4 teas. of cayenne, pre-baked the pie crust. Yum! Note: Spinach must be dry! Squeeze out the liquid in a triple layered paper towel. If you simply drain spinach, you have a soggy mess!"

stephanie105 User ID: 6127154 199047
Reviewed Jul. 30, 2011

"This recipe makes way too much filling for a 9 inch pastry shell. Even after I had to throw away about a half cup of the mixture, it was still overflowing and made a gigantic mess. It hasn't finished cooking yet, but I won't make it again due to the mess. Perhaps if only half the spinach was used it would be better."

Loading Image