This is a very easy dish that could be made for breakfast, lunch or dinner.  I started this recipe a few months ago when we tried out the quiche from one of my favorite recipe sites.  We all loved the crust but I didn’t love the texture of the egg and milk mixture.  I played around a little with it and found a combination of add-ins that we all really liked.  We went with a combination of bacon, spinach and swiss cheese.  I added some mushrooms to 1/4 of the quiche for me.  You can really add any meat, cheese and/or veggie that sounds good to you!

I have found that one of the best ways to get my kids to eat what I serve is to involve them in the cooking process.  I knew the kids might turn up their noses if they saw the green in the dish so I decided to have them help me put it all together.  When they sat down to dinner they weren’t surprised to see something green in the quiche.  And honestly you can’t even taste the spinach. I think I could have added another cup.  Both boys ended up eating their entire plate and asked for more.  As a matter of fact, my 6 year old easily ate more than my husband and me.  The boys had the leftovers for breakfast the next morning.


Bacon and Spinach Quiche  (Crust recipe from 100 Days of Real Food)


1 1/2 cups flour (I used white whole wheat)
1/2 cup butter, melted
1/2 tsp salt
2 T milk

6 eggs, whisked
1½ cups milk
10 slices bacon, cooked and crumbled* (try to find nitrate free if possible)
2 cups fresh baby spinach, chopped
1½ cups cheese (I used swiss)
salt and pepper, to taste

1.  Preheat the oven to 375 degrees.
2.  In a mixing bowl combine the flour, butter, milk and salt.  Mix with a fork.  Dump into a 9 inch or larger pie pan and finish mixing with your hands.  Press the dough down firmly until the entire bottom and most of the sides are covered.
3.  Whisk together the eggs, milk and salt and pepper.   Set aside.
4.  Layer the spinach, bacon, and cheese in the bottom of the pie crust.
5.  Pour the egg mixture on top.  If you use a 9 inch pie pan it’s going to be very full.  Carefully transfer it to the oven.
6.  Bake at 375º for 35-45 minutes.

* You can cook the bacon in the oven.  It’s an easy method for cooking a lot of bacon at once.  Put the bacon on a foil lined cookie sheet.  Put the pan into a cold oven.  Turn the oven on to 375º and cook for about 20 minutes.

To re-heat the quiche cook at 350° for about 15 minutes.

Serves: 6-8



****We love to make mini quiche cups as well.  These are freezer friendly and make a great quick breakfast option.  Add some yogurt and fruit and you have a healthy and balanced meal.  (To make them even healthier just omit the crust and make crustless quiche!)

Mini quiches are also perfect for individualizing your meal.  Set out all the toppings and let each person choose what meat/veggies they want in their quiche.  That way everyone gets exactly what they want.

mini quiches


mini quiche

Mini Quiche Cups

1 cup flour (I used white whole wheat)
6 T butter, melted
1/4 tsp salt
1 1/4 T milk

6 eggs, whisked
1½ cups milk
salt and pepper, to taste

Additional fillings of your choice: cheese, bacon/sausage, all sorts of veggies

1.  Preheat the oven to 400 degrees.
2. In a mixing bowl combine the flour, butter, milk and salt. Mix with a fork.
3.  Whisk together the eggs, milk, salt and pepper.  Set aside.
4. P
lace about 1 T of crust mixture into each muffin liner and press down really well.
5. Add any toppings you want and then fill about 2/3 full with the egg mixture.
6. Cook the mini quiches for about 20-25 minutes.
7.  If you want to freeze them, let them cool and then place on cookie sheet or baking pan that will fit in your freezer.  Freeze them in one layer.  Once frozen put them into a freezer safe bag.
8.  When you are ready to eat them you can pull them out the night before and let them defrost in the fridge. Cook at 350 for about 10 minutes.  

Makes about 15 mini quiches.


In this picture I doubled the recipe and made some for dinner plus lots leftover for the freezer!

5 thoughts on “Bacon and Spinach Quiche + Directions For Making Mini Quiche Cups

  1. Made this quiche tonight and the whole family LOVED it!! They all want me to make it again. 🙂 I did ham instead of bacon since I had some in the freezer. The only problem I had is that it took over an hour to cook all the way through but that’s probably my oven. This recipe will definitely go into my cooking rotation. Thank you!

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