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! My daughter calls this “egg pie”, and honestly, it cracks me UP, but she’s pretty much right. I mean a quiche is basically a savory pie, filled with an egg custard, right? Back when she was in preschool, they were learning about food and cooking, and when the teacher asked her what her favorite meal was… you guessed it, she said “egg pie”. And of course, no one knew what she was talking about lol.
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! Lord help me when the kids are older and eating more lol.
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. I’ve done it before, and it’s no fun!
You could also use a homemade pie crust if you’d like… I just seem to have an inability to make a pretty crust. I have my great grandma’s recipe, and it’s amazing, but I don’t have the knack for it I guess lol.
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!
- 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
- 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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