This easy Quiche Lorraine with Spinach and Bacon is a delicious take on a French classic, perfect for brunch, holidays, or even a make-ahead weekday breakfast! With crispy bacon, melty Gruyère cheese, and tender baby spinach baked in a buttery pie crust, it’s gorgeous, elegant, and full of flavor!
If you love savory brunch recipes, try my Breakfast Sliders, Cheesy Scrambled Eggs, and Air Fryer Egg Toast!
This quiche is one of my go-to brunch recipes because it’s easy, impressive, and incredibly versatile. It’s perfect when you have guests because it bakes up beautifully with minimal prep! The savory combo of Gruyère, bacon, and spinach makes each bite rich and satisfying. I also love making this as an easy weeknight dinner for my family when we have a busy night of activities.
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Recipe Highlights
- Perfect for make-ahead brunches or special occasions
- Delicious savory combo of bacon, spinach, and Gruyère
- Made with a store-bought pie crust to save time
- Freezes and reheats beautifully
Ingredient Notes
- Frozen Pie Crust: Use a 9-inch deep dish crust for best results. Blind bake it if the package recommends.
- Bacon: Adds smoky, salty flavor. You can chop it before cooking or crumble after cooking.
- Baby Spinach: Great for color and added nutrition in this dish. We sauté it a bit to remove some moisture before adding it to the egg mixture.
- Gruyère Cheese: Classic cheese choice for quiche, for its creamy, nutty flavor. Swiss cheese will also work.
- Eggs and Half & Half: This combo creates the silky custard filling. You can also use whole milk if you prefer.
- Salt & Pepper: Add spices to taste to balance flavor.
- Nutmeg: Optional, but adds warmth and traditional quiche flavor.
How to Make Quiche Lorraine with Spinach and Bacon
- Step 1: Cook bacon until crisp, then transfer to a paper towel-lined plate.
- Step 2: Sauté chopped spinach in a bit of bacon grease for 1–2 minutes. Set aside.
- Step 3: Layer bacon, spinach, and Gruyère in the cooled pie crust.
- Step 4: Add eggs, half-and-half, and spices to a large bowl.
- Step 5: Whisk custard until combined.
- Step 6: Pour filling into crust and bake.
Tips for Making Quiche Lorraine
- Blind bake the crust if the package suggests it. This prevents soggy bottoms!
- Save half the spinach and bacon to top the quiche before baking.
- Let the crust cool before adding the filling.
- Don’t overbake — the center should be just set with a slight jiggle.
- Make ahead and reheat slices in the oven or enjoy cold!
Recipe Variations
- Use Swiss or cheddar instead of Gruyère
- Add caramelized onions or sautéed mushrooms
- Swap bacon for cooked ham or sausage
Recipe Substitutions
- Use whole milk or a mix of milk and half and half.
- Substitute bacon with more veggies or omit bacon for a vegetarian version if desired.
- Try kale or arugula in place of baby spinach as an alternative.
Storage Tips
Store cooled quiche in the refrigerator, covered, for up to 4 days. Reheat slices in the oven at 350°F for 10–15 minutes. You can also freeze baked quiche: wrap slices tightly and store for up to 2 months. Thaw in the fridge overnight before reheating.
Recipe
Quiche Lorraine with Spinach and Bacon
This easy Quiche Lorraine with Spinach and Bacon is a delicious take on a French classic, perfect for brunch, holidays, or even a make-ahead weekday breakfast!
Ingredients
- 1 frozen 9-inch deep-dish pie crust
- 6 slices bacon chopped
- 1 cup baby spinach chopped
- 1 cup Gruyère cheese shredded
- 4 large eggs
- 1 cup half-and-half
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg optional
Instructions
Preheat oven to 375°F. If needed, blind bake your crust according to package directions and let cool.
Cook chopped bacon until crisp, then transfer to a paper towel-lined plate.
Sauté chopped spinach in a bit of bacon grease for 1–2 minutes until wilted. Set aside.
Layer half the bacon, spinach, and shredded Gruyère in the cooled pie crust.
In a bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg. Pour over the filling. Top with remaining bacon, spinach and Gruyère.
Bake for 40–45 minutes until the center is set and top is golden.
Cool slightly, then slice and serve warm or at room temperature.
Notes
- Blind bake the crust if the package suggests it. This prevents soggy bottoms!
- Save half the spinach and bacon to top the quiche before baking.
- Let the crust cool before adding the filling.
- Don’t overbake — the center should be just set with a slight jiggle.
- Make ahead and reheat slices in the oven or enjoy cold!
Nutrition
Calories: 388kcalCarbohydrates: 17gProtein: 14gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 154mgSodium: 462mgPotassium: 207mgFiber: 1gSugar: 2gVitamin A: 928IUVitamin C: 2mgCalcium: 232mgIron: 2mg
I hope you love this Quiche Lorraine with Spinach and Bacon. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
