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

Spinach Bacon Quiche Recipe

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.
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 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 serving (1 slice) equals 383 calories, 24 g fat (12 g saturated fat), 188 mg cholesterol, 656 mg sodium, 25 g carbohydrate, 2 g fiber, 16 g 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

Nutritional Facts

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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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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!"

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."

Reviewed Jun. 3, 2013


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."

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! Smile "

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