Bacon Spinach Quiche is a delicious all-purpose family meal great for breakfast, lunch or dinner!
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I think quiche may be the most underrated food ever.
You can freeze it, make it ahead, serve it cold, serve it hot, serve it at room temperature. Quiche is great for breakfast, lunch or dinner and if you make little ones, they make a great appetizer. Quiche can be filled with just about any meat and vegetable and can handle most any cheese you have lying around your refrigerator.
Quiche loves leftovers and to this day its the ONLY way my daughter will eat eggs.
Quiche pastry, or crust, is really up to you. I don’t mess with making my own pie crust in general because its not my fortè so I typically just roll with a frozen pie crust (if you are on a KETO diet then I have a great almond flour pie crust that tastes really good).
You can actually make a crustless quiche, better known as a frittata. You’ll need to make a quiche like that in a skillet (preferably cast iron)
How to Freeze Quiche
Making quiche ahead of time and freezing it is totally doable. Here’s the best way to make ahead and freeze a quiche:
- Prepare your quiche according to the directions below but DO NOT BAKE IT.
- Place your quiche on a baking sheet and place it in the freezer. Leave it in the freezer overnight or until its frozen all the way through.
- Remove the frozen quiche from the freezer and place a square of wax paper over the top. Then wrap tightly in aluminum foil.
- Label and date your quiche (Quiche should hold in the freezer for 3-4 months)
- To bake the quiche, remove the foil and wax paper and place in a preheated oven, adding an additional 20-30 minutes to the cook time OR thaw the quiche in the fridge overnight and then bake as directed.
More Quiche Recipes
- 6 eggs
- 1/4 cup milk
- 1 deep dish pie crust
- 10 oz frozen spinach defrosted and drained
- 5 slices of bacon
- 1/2 cup shredded cheddar cheese
- 1/2 pint grape tomatoes sliced
- salt and pepper
- Preheat the oven to 375.
- Beat eggs and milk together and season with salt and pepper, set aside.
- Chop bacon into bits and fry in a skillet, drain, set aside.
- In the bottom of the pie crust spread the spinach. Then layer with bacon and cheese and top with tomatoes. Pour egg mixture over everything and jiggle to evenly distribute.
- Place quiche on a baking sheet and bake for 40-45 minutes, or until center is set. Slice and enjoy!
Katherine Aucoin says
This worked out really great for you. A nice healty dinner in a snap. I love quiche and this is a real clever combination of flavors!
Sassy Molassy says
Looks great! Luckily my microwave’s defrost mode actually works like it’s supposed to. Procrastination is also why I’m all about the pressure cooker.
This quiche recipe has become my go-to for a quick and tasty quiche! The tomatoes add delicious flavor. I’ve also subbed cooked diced ham when I don’t have bacon. I’ve gotten lots of compliments on your recipe. Thanks!
Great Recipe! Everyone always requests I bring this to breakfast meetings at work!