Spinach and Bacon Quiche
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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
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Spinach and Bacon Quiche
This comfort food quiche makes an easy, make ahead breakfast OR dinner. Simple ingredients and freezer friendly!
Ingredients
- 1 uncooked pie crust
- 1 pound of cooked bacon, chopped (try our No Fail Bacon method)
- 2 cups of chopped spinach
- 1 1/2 cups of shredded Swiss cheese
- 6 large eggs
- 1 1/2 cups heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
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Instructions
Make It Now:
- 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. (Freezing instructions begin here.)
- 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.
Freeze For Later: Follow Steps 2-3. Cover the casserole dish tightly with foil and a few layers of plastic wrap (or a tight-fitting lid) and freeze. Store in freezer up to 3 months.
Prepare From Frozen: Let quiche thaw in fridge for 24-48 hours. Follow Steps 4-5.
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.
Photos and video by Whitney Reist of Sweet Cayenne.
If you double the recipe with 2 pie crusts, is it possible to make it in a casserole dish instead of a pie dish?
Hi Brittany. We haven’t tested this, so can’t be sure. It sounds like a good idea though and we’d love to hear how it turns out if you try it!
Quick, easy and delicious! Made it as written, also made it with ham and broccoli – both were great!
Hi Susan. Glad you enjoyed it and thank you for sharing your substitutions of ham and broccoli. I haven’t had a quiche with that combination before, but it sounds delicious!
Will the spinach go bad if I don’t blanch before freezing? Or should I not use fresh spinach?
Hi Maddie! You do not need to blanch spinach. It can freeze as is. So, you can follow steps 1-3 to assemble and then wrap it up and freeze to bake at another time.
Can I assemble the quiche 48hrs prior to baking & keep refrigerated until I am ready to cook?
Hi Vicki! I have done it about 24 hours ahead. I would think 48 hours would work also, but I haven’t tried it.
Well, I will give it a try and let you know how it works!
Do I have to defrost the frozen (in a pan) pie crust before using?
Hi Rose. While we have not used a frozen crust, we think it would be fine either way. Hopefully the package mentions cooking instructions so you can adjust any cooking time as needed.
This is a big hit with the family and very easy to make! Will definitely make again.
Yay! We strive for easy and family favorites!
This quiche is so simple to make, really delicious and super decadent!
Thanks so much for the wonderful review Karen!
Do I need to par bake the pie crust if I am going to freeze it?
That is not necessary Beth. Just be sure to wrap tightly and remove as much air as possible before freezing.
Excellent and very easy to make! I used swiss, cheddar and colby jack cheese because that’s what I had on hand.
Good to know those other cheeses work well, too. Great way to use up whatever you have on hand.
I can’t tell you how incredible this tasted! I felt like I was in France again! Also I added two more eggs, all the cheese I shredded from two 8oz of swiss cheese blocks, and the full 2 cups of heavy whipping cream and put it in two pie crusts so one went directly in the freezer to make at a later date. We got six slices out of one pie but it probably could have been eight but two of them were generous.
Sweet, thanks so much for the feedback and tips from your experience making it. Appreciate it!
Hi! I’ve never made a quiche before, but was considering trying this one for a brunch in a couple weeks! Would I be able to make this the night before and bake the next morning?
Yes, absolutely! Hope you enjoy it.
Do you make it all up and put in fridge the night before?
You can for sure do that. We’ve tried it that way and it works fine.
Can I cook the day before and then reheat? Will the crust still be good, not soggy?
Hi JoAnn. I just texted Polly about this (it’s her recipe) and here’s what she said, “It totally works. We just made that last week. It doesn’t have quite the freshness coming right out of the oven, but it is definitely an alternative if you need to save time.” She said she warms up individual pieces in the microwave. I hope that helps!
Looks good!
It isn’t necessary to cook the spinach before putting in the pie? Does it get soggy when cooked?
Nope, not necessary. Turns out fine. 🙂
An excellent recipe! We loved it first as breakfast for dinner, then continued to enjoy leftovers as breakfast the next couple of days.
Thanks for taking the time to leave a rating and your feedback, Laura. Happy that it’s a winner for you!
For the chopped spinach, do you use frozen and thaw/squeeze or do you use fresh and use a blender to chop it up?
I’d recommend using fresh spinach.
I tired this as my first quiche and it was amazing! I had to improvise just a bit, using a frozen pie crust and mozzarella cheese instead because that’s what I had on hand. I also added a bit of garlic. This is a now a favorite in my home! Thanks for the recipe!
This is a great one to start with! Glad it was yummy. Did you double it??