This spinach quiche is made easy by using frozen pie crust, and is filled with mouthwatering flavors like gruyere, ham, bacon, and mushrooms!
Savory quiche, filled with spinach, Gruyere, caramelized onions, ham, bacon and mushrooms! ย My version is made extra easy by using frozen pie crust, and most of the ingredients can be prepped ahead of time, making this a fabulous, easy meal!!
This is a recipe that I’ve been wanting to put on the blog for a while, but somehow never got around to it!
I never thought of quiche, especially spinach quiche, as being a kid-friendly recipe… but oh man, both my kids go to town on this quiche when I make it! ย In fact, one pie is almost not enough!
One thing I love about this recipe, is that you can pretty much use it as a method for making quiche, then add whatever fillings you like!
If you do want to go for the mushrooms and spinach, make sure you press all the water out. ย Wet ingredients make for a wet filling, which would make for a quiche that won’t fully set.
You could also use a homemade pie crust if you’d like… but more often than not, I go for a frozen crust to save some time.
For me, deciding what to serve with this spinach quiche has always been difficult. ย But lately I’ve been serving a quick side salad and some slow cooker ranch mushrooms, and it’s been a hit!
If you make this spinach quiche from start to finish, it can be a little time consuming, so here are my prep-ahead tips:
- Dice up onion and ham and caramelize. ย Cool and store in the refrigerator.
- Cook bacon and crumble.
- Grate cheese and store in refrigerator.
Once you have the ingredient prepped, you can get this together in about 5-10 minutes. ย Basically, while the spinach is defrosting, you can beat your eggs, half and half, seasonings, add in ham, onions, bacon, cheese, and chopped mushrooms. ย Then just squeeze the excess water from the spinach and stir it into the egg mixture. ย Pour it into the frozen crust and bake.
Some people like to blind bake their pie crusts, and feel free to do that if you prefer… I’ve never needed to, and it’s a great texture. ย But this is your quiche ๐
I hope you guys make this Basic Cheesy Spinach Quiche with Bacon soon!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 frozen pie crust deep dish
- 1 Tbsp butter
- 1 medium yellow onion, finely diced
- 1/2 cup diced cooked ham (I buy pre-diced from the grocery store)
- 6 slices bacon, cooked and crumbled
- 4 large eggs
- 3/4 cup half and half
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 1 1/3 cup Gruyere cheese, shredded divided
- 1/2 10oz box frozen chopped spinach, defrosted and wrung out in paper towels to remove excess moisture
- 1/4 cup chopped canned mushrooms wrung out in paper towel to remove excess moisture
- fresh parsley, minced
Instructions
- Preheat oven to 375 degrees F. To a medium skillet, add butter and heat over MED/MED-HIGH heat. Add onions and ham, saute for 5 minutes, stirring occasionally, until edges are deeply caramelized and golden. Remove from heat and set aside.
- Cook bacon, then crumble and set aside.
- Place open box of frozen spinach on a microwave safe plate, pour 2 tsp of water on frozen spinach, close lid and microwave for 6 minutes. Transfer defrosted spinach to a mesh sieve or colander. Let cool for a few minutes, then press with several paper towels and press to remove excess moisture.
- To a medium mixing bowl, add eggs, and half and half and whisk to combine. Add salt, pepper, nutmeg, onions, ham, bacon, and spinach. Stir to combine.
- Add chopped mushrooms to same sieve or colander you used for the spinach, and press with paper towels to remove excess moisture. Stir mushrooms and 1 cup shredded cheese into the egg mixture.
- Remove frozen pie crust from freezer and transfer egg mixture to pie crust. It will be very full, and depending on your pie crust, all the mixture may not fit. Good news is, the mixture can be used to make a fabulous egg scramble!
- Sprinkle top with remaining 1/3 cup shredded cheese. Bake quiche for 40-45 minutes, until top is golden brown and center is set. Remove from oven and let rest for 5 minutes or so. Cut into 8 wedges and serve. Sprinkle with parsley if desired.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Joy MEININGER says
I made this quiche twice. Absolutely delicious!!
Beth says
This is the third time I have made this Quiche! Absolutely our favorite! I never tried quiche, thought it was too hard. I like the suggestion to have everything done the day before!ย
Bill says
How much fresh spinach instead of frozen ?
The Chunky Chef says
Will you be cooking it down in the skillet? If so, I would say to use a half a pound of spinach.
Christina says
I love this quiche. I’ve attempted quiche before but it always ends up too runny, however this recipe was perfect. I am definitely making this again!
Pearl says
I haven’t tasted it yet, but it looks so Good! I used vegan bacon and no ham since I’m a vegetarian, just fried up the “bacon” with the onions and once caramelized I also added the mushrooms for a little bit.
Patricia says
I made this quiche and it was excellent. Took it to work for a brunch meeting, it disappeared so fast and I couldn’t offer a second helping. Next time I’ll have to make two. ๐ Thank you.
Claire says
Can low fat milk be substituted for half and half?
The Chunky Chef says
Hi Claire, I’ve never tried that, as we love the creaminess of the half and half, so I can’t say for certain if that substitution would work well or not.
Ellen says
I made this for Christmas breakfast. Mixed all together except the bacon the day before exactly according to the recipe. I prepared the bacon and kept it cold. I stored the mix in the fridge overnight. Christmas morning I added bacon, stirred and poured into shells. Fabulous! Now my family wants it again for New Years morning. And theyโre getting it!
Lauren Bush says
What is 1/2and half when whisking the eggs
The Chunky Chef says
Hi Lauren, it’s listed right there in the ingredients… half and half is part cream, part milk, and it’s found in the dairy section of the grocery store.
TorontoCook says
Looking forward to making this and it will be my first time making quiche. My mother- in-law law always served her amazing quiche with a spinach and raspberry salad with green onions. It really works well with quiche.
Ushmana Rai says
I don’t know how my family will react when I’m going to tell them that I’m preparing a pie with gruyere, ham, bacon and mushrooms, but, hopefully, the will like it. Yes, you guessed it, this is the recipe I’m preparing for Friday night. I really hope that the cheesy part will make it even attractive, since they’re all big cheese fans!
Joanne says
Can you freeze this quiche?
The Chunky Chef says
Hi Joanne ๐ I never have, but I’m sure you could!
Janet says
Want to make this! Just wondered – in the list of ingredients it says 1/2 of a 10 oz. box of frozen spinach, is that right? Or do you use the whole 10 oz. box? Thank you!
The Chunky Chef says
Hi Janet ๐ You could certainly use the whole box if you’d like, but for our tastes, we prefer to just use half of the box ๐
Stephanie says
Yup, definitely need this in my life, I am OBSESSED with quiche and this is the prettiest one I’ve ever laid eyes on!!! WHEW!!!!!
Sharon @ What The Fork says
Looks like a super delicious, loaded quiche!
Sandi (@fearless_dining) says
Man, this egg pie does look like something my kids would devour ๐
Anna @ Crunchy Creamy Sweet says
This quiche looks gorgeous and sounds absolutely delicious!
eat good 4 life says
I have not been bale to make quiches in for ever. Your version looks fabulous!
Dee says
This would be amazing for Easter brunch. It’s gorgeous!
Stephanie says
Oh my. This looks so good! It’s been ages since my last quiche!
Esther Diaz says
This looks so yummy!! This goes to my must try recipes! Thank you for sharing this! Love it!