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Spinach and Bacon Quiche

June 13, 2010

Having a great “Basic Quiche” recipe gives you a multitude of options.  With very few things in the pantry or an unlimited supply you can make a wonderful breakfast, brunch, lunch or dinner.  You can also go ahead and make two, one for that day and one for the freezer with little or no time wasted.   Depending on the ingredients in your quiche a tossed salad or a fruit salad is a nice side dish.  I mentioned three specific cheeses as I do like the different flavors in the quiche but one type of cheese would be fine as well.  It’s an easy meal to make and your friends will think you are quite the cook.

Spinach and Bacon Quiche


Basic Quiche

  • 1 9″ Frozen Pie Shell
  • 5 Eggs
  • 1 C. Heavy Cream
  • 1-2 T. Worcestershire Sauce
  • Freshly Ground Pepper
  • Broiled Grape Tomatoes and Fresh Parsley for Garnish

If you have the above ingredients you can make various quiche recipes depending what you decide to add to the mixture.

  • 1/2 lb. Bacon (cut in bite size pieces)
  • 1 Large Onion (sliced thinly)
  • 1 Box Frozen Spinach
  • 1/2 C. Swiss Cheese
  • 1/2 C. Muenster Cheese
  • 1/2 C. Fontina Cheese


  1. Preheat oven to 350 degrees
  2. Defrost pie crust and line a pie plate with the crust
  3. Defrost the spinach, drain and squeeze out extra moisture
  4. Cook the bacon pieces until crisp and set aside
  5. Add the eggs, heavy cream, Worcestershire Sauce and pepper in a blender and blend thoroughly
  6. Start layering the pie shell with the three cheeses
  7. Add the spinach, bacon and onions, then add another layer of the cheeses
  8. Pour the quiche mixture over the layered ingredients and let settle a couple of minutes
  9. Bake at 350 degrees for approximately 45 minutes
  10. Let stand about 10 minutes before cutting

If you are going to freeze an extra quiche, make it to this point then wrap tightly with foil.

(Serves 4-8)

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