Spinach and Bacon Quiche
Filled with only 6 flavorful ingredients, this Spinach and Bacon Quiche comes together quickly but won’t stick around for long. Can you freeze quiche? You bet. See how below.
“This is a big hit with the family and very easy to make! Will definitely make again.” – Ruth ⭐️⭐️⭐️⭐️⭐️
Why You’ll Love This Recipe
- Freezer Friendly – Similar to our Cheddar Chive Egg Bites and Baked Ham and Egg Cups, this egg dish can freeze and thaw beautifully. I almost always double the batch when I make it.
- Requires a few ingredients – Recipes with minimal, recognizable ingredients are the bomb. Probably why our recipes with 6 Ingredients or less are so popular.
- Breakfast, lunch, or dinner – The leftovers are just as good as the first day, in my opinion, too.
- If you prefer a bite-sized version of this recipe, try our Bacon and Spinach Mini Quiche recipe instead.
- Works really well for a breakfast potluck like at a tailgate party or holiday or work gathering.
Ingredients Needed
Ingredient Notes
- Pie crust – I buy mine from the store but you could easily make a homemade pie crust.
- Cooked bacon – Try our Oven Baked Bacon.
- Spinach – Use organic since spinach can have a lot of pesticides. If you have extra spinach, use it later in our Spinach Cheddar Frittata.
Baking Dish Recommendation
Here is the baking dish that I prefer to use for this recipe, because it is deep enough for a quiche AND has a storage lid so you can store leftovers or freeze the recipe easily.
Step-by-Step Instructions
Prep
Place the pie crust into a round baking dish. Layer the bacon, spinach, and cheese into the dish.
Whisk
Whisk together the eggs, heavy whipping cream, salt, and pepper in a mixing bowl. Pour the mixture over the top of all ingredients. It will be VERY full.
Bake
Cover loosely with foil and bake for 1 hour. Remove foil and bake another 15 minutes or until the middle is set (doesn’t jiggle when you shake it).
Let cool for 10 minutes before slicing and serving.
Baking Tip
If you are using a shallow baking dish, place a baking sheet underneath the dish. You might have an overflow issue on your hands.
How to Freeze Quiche
As authors of two popular freezer meal cookbooks, we have years and years of testing and research under our belts and have learned what it takes to turn out high-quality freezer meals.
The key to freezing quiche (really any egg-centric casserole) is to prep it, package it tightly, and freeze it BEFORE baking. Store in freezer up to 3 months.
Quiche FAQs
The short answer is yes. It is better to freeze before baking. Hop over to this post about How to Freeze Quiche if you want more information!
When you’re ready to enjoy your uncooked, frozen quiche, thaw it in the refrigerator for 24-48 hours. This is hands-down the best way to defrost a dish like this (the microwave defrost setting could partially cook it, which is no good). After it’s fully thawed, bake it according to directions and it’ll taste just like a fresh meal!
If you want to freeze your quiche after it’s been baked, you can but it will have a soggy crust and the eggs may get overdone when rewarmed in the microwave or oven. This is not our preferred freezing method.
More Make-Ahead Breakfast Ideas
I love having make-ahead breakfast recipes ready to go in the freezer. Here are a few ideas for you:
- Breakfast Egg Muffins
- Smoothie Freezer Packs
- Hash Brown Breakfast Casserole (only 5 ingredients)
- Chocolate Banana Muffins
- Breakfast Burritos
- Breakfast Sandwiches
How to Video
Spinach and Bacon Quiche
Ingredients
- 1 uncooked pie crust
- 1 pound cooked bacon, chopped (Try our No Fail Bacon method.)
- 2 cups chopped spinach
- 1 1/2 cups shredded Swiss cheese
- 6 large eggs
- 1 1/2 cups heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 375°F.
- Place the pie crust into a round baking dish. Layer the bacon, spinach and cheese into the dish.
- Whisk together the eggs, heavy whipping cream, salt and pepper in a mixing bowl. Pour the mixture over the top of all ingredients.
- Cover loosely with foil and bake for 1 hour. Remove foil and bake another 15 minutes or until the middle is set (doesn’t jiggle when you shake it).
- Let cool for 10 minutes before slicing and serving.
Freezer Instructions
Notes/Tips
- When you assemble the quiche, it feels like a lot of spinach. It will shrink and cook down though so don’t remove any out of fear of it being too spinach heavy.
- If you are using a shallow baking dish, place a baking sheet underneath the dish. You might have an overflow issue on your hands.
- Read our full post on How to Freeze Quiche if you want more information!
- If you want to freeze your quiche after it’s been baked, you can but it will have a soggy crust and the eggs may get overdone when rewarmed in the microwave or oven. This is not our preferred freezing method.
- This is a great recipe to double and freeze. Especially since pie crusts usually come in packages of two.
Nutrition
Photos and video by Whitney Reist of Sweet Cayenne.
This was delicious, the right balance of everything. The entire family loved it.
Glad your family enjoyed this recipe Sharon. Thanks for the review!