This is the quiche that built my bakery's reputation. Buttery crust, smoky bacon, tender spinach, creamy custard. It’s elegant enough for brunch, easy enough for meal prep, and protein-forward enough to keep you full for hours.
Protein Score
- Protein per serving: 16g
- ???? Balanced: 10 to 25g protein per serving
- Eggs + bacon + Parmesan give this quiche solid protein structure without needing heavy carbs.
Protein Boost (optional)
Want to push it toward Powerhouse territory?
- Add ½ cup cottage cheese to the egg mixture
- Replace cream with ½ cup Greek yogurt + ½ cup milk
- Increase eggs to 4 total
- Add ½ cup shredded Gruyère or Swiss
That easily moves it closer to 20–22g per serving.
Why you will love this quiche
- Egg-based custard = complete protein
- Spinach adds volume + nutrients without extra carbs
- Bacon delivers salt + fat, making this satisfying
- Blind baking prevents a soggy crust
This is a protein-forward brunch recipe that still feels indulgent.
Bacon spinach quiche
Ingredients
- 1 prepared pastry crust or homemade pastry dough
- 1 packet baby spinach chopped
- 2 garlic cloves minced
- 10 bacon strips sliced
- 2 tablespoon olive oil
- 3 eggs beaten
- 1 leek thinly sliced
- ⅓ cup grated Parmesan
- 1 cup heavy cream
- Salt + black pepper
Instructions
Cook the filling
- Heat olive oil in a skillet over medium heat.
- Add leek, garlic, and bacon. Cook 8–10 minutes until softened and bacon is cooked.
- Add spinach and cook until wilted.
- Drain excess moisture and cool 5 minutes.
Blind bake crust
- Preheat oven to 350°F (175°C).
- Line pastry with parchment, add weights or beans.
- Bake 10 minutes. Remove paper and weights.
Make custard
- Whisk eggs, cream, salt, pepper, and Parmesan.
Assemble
- Spread spinach-bacon mixture in crust.
- Pour custard over filling.
Bake
- Bake 35–40 minutes until set but slightly jiggly in center.
Rest 10–15 minutes before slicing.
Nutrition
Texture Guard
Quiche can get watery. Here’s how to avoid it:
- Sauté the spinach fully and drain the moisture before adding
- Let the bacon mixture cool 5 minutes before adding eggs
- Don’t overbake. The center should jiggle slightly
- Rest 10–15 minutes before slicing
Storage + Meal Prep
Fridge: 4 days
Freezer: 2 months (slice before freezing)
Reheat: 300°F oven 10–15 minutes or air fryer 5–7 minutes
Meal prep tip: Bake on Sunday, slice, and store individually for protein-rich breakfasts.
FAQ
1) Can I make bacon spinach quiche without crust?
Yes. Bake filling directly in greased dish for a crustless, low-carb quiche.
2) Can I substitute milk for cream?
Yes, but texture will be lighter. Greek yogurt works well too.
3) How do I keep quiche from being watery?
Drain spinach well and avoid overbaking.
4) Is quiche high in protein?
Yes. Eggs, bacon, and cheese provide balanced protein.
5) Can I make this ahead?
Absolutely. It reheats beautifully.
6) What cheese works best?
Parmesan, Gruyère, Swiss, or sharp cheddar.
7) Can I add mushrooms?
Yes, but sauté and drain first.
I am so glad I stumbled upon your blog with this spinach quiche recipe. It was the first to make it and it was a huge hit yesterday. Thank you so much.
Thank you Sheila! I am so glad you liked it!