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.
Natalie Wright says
I love this recipe and it’s my go to for delivering to friends after they bring a new baby home! They ALWAYS rave about it as the best thing anyone has brought over. Actually I always double it so I have one too! I use the premade bacon and microwave it, so shredding the cheese, browning the onion, and squeezing out the veggies are the most time consuming parts. Excellent recipe!
Mike says
This is my go to recipe for quiche. Made one today that was a freshly foraged ramp and morel quiche. This recipe comes out perfect in every way, every time. I’ve even made this for my holidays neighbor gifting and it never fails to generate a recipe request.
Susan says
Can I freeze this?
The Chunky Chef says
Yes, this recipe should freeze well 🙂
Jeannie Derton says
Can I use fresh spinach for quiche?
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 that would work. If you do some experimenting, I’d love to know how it turns out!
Mike says
Works great with fresh spinach (or ramp leaves for that matter). Just wilt about 10oz in a little bacon grease and water. Squeeze dry and you are good to go.
Laurie says
Made it this morning for Sunday brunch and it was amazing ! 🫶 👩🍳 😘