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! 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! 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. 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. 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. 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. Basically, while the spinach is defrosting, you can beat your eggs, half and half, seasonings, add in ham, onions, bacon, cheese, and chopped mushrooms. Then just squeeze the excess water from the spinach and stir it into the egg mixture. 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. But this is your quiche 🙂
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.
Martha says
I made my own crust, pre- baking it for about 10 minutes at 400 instead of a frozen crust and it turned out fine
Ruth says
Yummy, Served a dollop of pepper jelly on the side for a little kick
Kathy says
Have made this twice in Marie Callander 9 in deep dish crust. Cam out great used bacon mushroom and spinach cooked about 40 min. Turned out great
Holly L says
First time making this and it turned out amazing!
Rebecca Brakefield says
Wondering if you can make the spinach mushroom quiche crust less? I have one friend on Keto and another on a gluten free diet and need something crustless for breakfast brunch.
The Chunky Chef says
I’m sure it could be made crustless, I’m just not sure if any baking changes would need to be made. If I had to guess, I’d say to keep the 375°F temp, and cook for between 40-45 minutes, or until the center isn’t jiggly any more 🙂
Nancy Saulsbury says
DO YOU STEAM THE FRESH SPINACH IF USING INSTEAD OF FROZEN.
Amanda says
I would add it to the skillet in step 1, but you could steam if you’d like.
Valarie says
I’ve made this several times now it’s so delicious it’s my go to quiche recipe. I’ve modified it slightly to suit my families preferences. Thanks!
Thalia Gerachis says
Very workable AND forgiving recipe; esp when the cook doesn’t have all of the stated ingredients in her fridge but really likes this recipe!! I had to exchange onions for a bunch of finely minced scallions, and evap milk for the cream. I then grated a bit of nutmeg into the egg mixture. My compliments. Your site is a keeper😊
Valarie says
This recipe was perfect in every way I’m about to make the second time. Even the guests that ate this said it was perfectly balanced. Thanks so much for sharing!
Bonnie Bowra says
If using a homemade crust, will the crust turn soggy if not blind baked a bit first?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if it would get soggy or not. You can definitely blind-bake it if you’d like 🙂
Kimberly says
Made this for dinner tonight. Used only ham and cheddar cheese, no bacon. No half n half used 2/3 cup 2%milk all other ingredients as directed. This was awesome and my go to quiche recipe now! Served with tomato wedges, green grapes and strawberries. Wish I could share pics, it was pretty too! Lol
Kimberly says
Made this for dinner tonight. No bacon used ham with cheddar cheese. We have first year hens, small eggs, used six..kept everything else as listed. Absolutely delicious and pretty! Lol. Served with tomato wedges, green grapes and strawberries. Definitely my go to quiche. Wish I could share pics on here! Oh, I did use 2%milk only 2/3 cup and it worked
Loretta says
Can you use Reg milk instead of half & half
The Chunky Chef says
I’ve only made this recipe as written so I can’t say for sure.
Susan says
I have made many bacon/spinach quiches. The caramelized onion and ham raised this one to a new, delicious level. I used old Monterey jack cheese mixed with goat cheese. needed only 3eggs and 9/16 cup half and half. this quiche evaporated in our mouths. I will never go back.
Joanne says
This was fabulous! I absolutely loved it. It will be a staple for me. Thank you for sharing.
Janet Nelson says
So good!! Left out mushrooms and used fresh spinach. I cut down amount of red pepper. It was the best quiche I have ever made! Compliments to the Chuny chef!! Bravo and thank you for amazing recipe!
Amy says
First quiche I have ever made and it did not disappoint! Perfect texture and definitely not watery. Great flavor, too! Made with bacon, spinach and sharp cheddar, but will definitely try with other flavor combinations. I also think that adding roasted tomato to the top, or on the side would be a nice complement. Thanks for sharing an awesome recipe!
Amanda McClure says
Great recipe! Thanks! I used fresh spinach and mushrooms and did a mix of cheddar and gruyere.
Elain says
Easy, good flavor, doubled recipe for 2 pies. Ty, hmmm, hmmm, good!
Joy says
Delicious !!!!!!