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Sometimes simple is best and this Spinach and Bacon Quiche with Gruyere and Swiss cheeses with just a handful of ingredients is proof that simple ingredients can make a flavorful breakfast or brunch.
Quiche is a staple at our house. I like to make them for brunch or dinner because it’s easy to make one using leftover cheese and produce in the refrigerator. Whether I have no idea what we are having for dinner or I need to clean out the produce a quiche is the perfect way to do both.
For me a quiche has three main parts not including the eggs. It needs to have a vegetable, it needs to have cheese, and it needs to have some type of meat. I realize that you can make a vegetarian quiche and I do often do that but I’m more deliberate with the cheese and vegetable choices when it’s a vegetarian quiche.
This spinach and bacon quiche is always a favorite because it’s really easy to make and we almost always have the ingredients for it. While the type of cheese does change depending on what I have in the refrigerator, I prefer Gruyere or Swiss with this recipe.
I actually found a delicious blend of Gruyere and Swiss cheese at Aldi which is now my go to for this recipe. While you can grate your own or buy one or the other the combination really works with the salty bacon and the spinach.
- refrigerated pie crust
- frozen spinach
- Gruyere and Swiss cheese
- salt and pepper
- smoked paprika
The first thing I did was fry the bacon. While I know many people like to fry the whole strips if I’m putting the bacon into a recipe I will often chop it up first and cook it like that. It cooks faster and then I don’t have to crumble it once it’s cooked.
After the bacon is cooked I take the eggs and beat them in a large bowl. Since the main ingredient in quiche is eggs it’s best to use a good quality egg in the recipe. After beating the eggs I add the milk and whisk until combined.
Then I simply mixed in the spinach, bacon, most of the cheese, garlic, salt, and pepper. I poured the entire thing into the pie crust then topped the mixture off with the remaining cheese and the paprika.
The quiche bakes for about 45 minutes and when I pulled it out it was golden brown and perfect. After letting it sit for 5 minutes I sliced into it and put it on the plate. The smokiness and saltiness of the bacon paired well with the creaminess of the cheeses and the spinach added flavor and nutrition.
This is a great brunch idea or dinner. We often have quiche with a salad for dinner and it’s a super easy weeknight meal.
Pro Tips and Substitutions:
- There are no rules to this quiche so add in whatever vegetables you’d like! Good additions to this quiche are sliced mushrooms, chopped onions, or diced bell peppers.
- If you don’t have Gruyere or Swiss cheese or don’t like them another great choice for this quiche is cheddar or mozzarella cheese.
- Make this a vegetarian quiche by eliminating the bacon and adding in some Parmesan cheese to give it another dimension of flavor.
If you’ve tried my Spinach and Bacon Quiche or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 refrigerated pie crust
- 6 eggs
- 1/2 c. milk
- 6 slices bacon, cooked and crumbled
- 8 oz. frozen spinach, defrosted and water squeezed out
- 1 1/4 c. shredded Gruyere and Swiss cheese
- 4 garlic cloves, minced
- salt and pepper
- 1 Tablespoon smoked paprika
- Preheat the oven to 425 degrees.
- Unroll the pie crust and place it in a pie pan. Flute the edges. Set aside.
- In a large bowl beat the eggs. Add in the milk and whisk until well combined.
- Add in the bacon, spinach, and 1 cup of the cheese and mix until combined.
- Sprinkle in salt and pepper and mix well.
- Pour the mixture into the prepared pie crust.
- Top the mixture with remaining cheese and sprinkle with paprika.
- Bake for 40-45 minutes or until the edges and top have browned. Remove from oven and let sit for 5 minutes.
- Cut into 8 pieces and serve hot.
A Hezzi-D Original recipe
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 181mgSodium: 514mgCarbohydrates: 15gFiber: 2gSugar: 1gProtein: 20g
More Great Brunch Recipes:
- Avocado Toast with Egg from Making Miracles
- Chicken Chilaquiles from Karen’s Kitchen Stories
- Chorizo Eggs Benedict with Chipotle Hollandaise from Sweet Beginnings
- Eggs Benedict with Asparagus from Art of Natural Living
- Everything but the Bagel Breakfast Pockets from Books n’ Cooks
- Hash Brown Potato Pie from Family Around the Table
- Rose Mimosa from Cheese Curd in Paradise
- Rosemary, Ham, and Parmesan Cheese Scones from Blogghetti
- Spicy Huevos Grilled Cheese from Palatable Pastime
- Spinach and Bacon Quiche with Swiss and Gruyere from Hezzi-D’s Books and Cooks
- Tapioca Pearl Stir-fry/Sabudana Kichdi/Javvarisi Upma from Magical Ingredients
- Wine and Cheese Muffins from That Recipe