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Spinach and Bacon Quiche

Sorry for the long delay in posting. Had a bit of a stomach bug lately.

But thankfully, I felt better just in time for Easter brunch. Having family dinner later tonight, so S/O and I had brunch for two this morning. Very small, nothing too fancy. Just this quiche and some Pillsbury cinnamon rolls. 

I found the quiche recipe among the suggestions on for Easter brunch. It's a Paula Deen recipe, and based on the reviews, I made a few tweaks. Below is the recipe as I made it. 

Spinach and Bacon Quiche
Based on Paula Deen's recipe


  • 1 store-bought refrigerated 9-inch pie crust
  • 6 eggs
  • 1 ½ cups heavy cream
  • Salt and pepper to taste
  • 1 (10-oz) box frozen cut leaf spinach, cooked and drained
  • ½ pound bacon, cooked and crumbled
  • 1 ½ cups shredded Cheddar cheese


  1. Preheat oven to 375 degrees. Unroll the pie crust in a 9-inch pie pan sprayed with nonstick cooking spray.
  2. Layer the spinach, bacon crumbles and cheese in the bottom of the pan. NOTE: I did not use the entire amount of each ingredient. I just eyeballed a thin layer.
  3. Whisk together the eggs, the cream, and add salt and pepper to taste. Pour over the spinach, bacon and cheese.
  4. Place pie pan on a baking sheet (to catch any drips) and place in oven. Bake for 35 to 45 minutes or until set. Quiche will puff up, but will deflate after removed from oven.

If you choose to make this up to two days ahead, cover cooked quiche in plastic and refrigerate. To rewarm, heat oven to 325 degrees, remove plastic wrap and heat quiche for 20 minutes.

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