Spinach and Bacon Quiche

Vicki Wacasey


This is great for breakfast or dinner.


★★★★★ 1 vote

10 Min
40 Min


  • 1 lb
  • 1
    refrigerated pie crust, unbaked
  • 6
    eggs, beaten
  • 1 1/2
    heavy cream
  • ·
    salt and ground black pepper to taste
  • 2 dash(es)
    worcestershire sauce
  • 5 dash(es)
    hot pepper sauce, or to taste
  • 1 pkg
    10 oz. frozen chopped spinach - thawed, drained and squeezed dry
  • 1 1/2 c
    cheddar cheese, grated
  • 1/2 c
    chopped green onion
  • 1/4 c
    grated parmesan cheese
  • 3/4 c
    chopped mushrooms ( optional )

How to Make Spinach and Bacon Quiche


  1. In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce.
  2. Spread the spinach into the bottom of the pie crust; top with bacon, mushrooms, Cheddar cheese, and green onion.

    Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
  3. Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

Printable Recipe Card

About Spinach and Bacon Quiche

Course/Dish: Breakfast Casseroles Eggs

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