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This easy, crowd-pleasing Onion Bacon Spinach Quiche only looks fancy! Thinly sliced sweet onions come together with crispy bacon, fresh spinach, and your favorite cheese in a protein-rich dish that will be your new favorite part of brunch or breakfast.
This post first appeared over at Sugar & Soul where I’m a contributor.
GUYS. I know Easter is over, but it is still spring – which means gorgeous weather, beautiful flowers, and brunch!
Yes, friends, Brunch Season is officially here. I do declare. If it’s not a thing – it should be.
Brunch menus contain everything from mimosas to French toast to shrimp & grits. No matter what you serve, every good bruncher needs a solid quiche recipe in their back pocket! This easy spinach quiche is one of the tastiest breakfast recipes you could possibly throw together, and you very likely have the ingredients for one in your fridge at all times.
This Onion Bacon Spinach Quiche recipe is a variation of the popular Quiche Florentine – a spinach-based quiche. The base recipe is extremely versatile and sets the stage for ANY variety of quiche you could want! Feel free to adapt it to include whatever vegetables, proteins, or cheeses you have in the fridge.
What Is Quiche?
Quiche is a savory tart that originated in France. It is traditionally made with eggs, meat, cheese, vegetables, milk, and spices in a pastry or pie crust and baked. Its consistency is custard-like, and can be served hot or cold, usually for breakfast or brunch.
How To Make Quiche:
Start with a 9-inch pie crust set on a baking sheet. Pre-bake the crust for 10 minutes at 375 degrees F.
Whisk a ratio of 1 part egg to 2 parts milk together (approximately 1 egg for every 1/2 cup of milk) together in a bowl. Be sure to season the mix with salt and pepper and any other spice you enjoy.
Scatter about 2 cups of vegetables and cooked proteins and 1-2 cups of cheese in the pre-baked crust. A quiche for breakfast or brunch is a great way to empty the fridge of scraps!
What is the secret to making a great quiche recipe?
Milk. Or rather your choice of which milk to use.
Milk-fat helps to produce a firm quiche. While you can use dairy alternatives, the finished product will be slightly watery. Your best quiche recipe will come from a fattier milk, at least 2% or whole milk.
Half and half is more indulgent, but yields an even smoother and firmer quiche.
How to know when quiche is done…
The quiche will be puffy (and browned on top, depending on how much cheese you used). Testing it like a cake, by poking it in the middle, works the same way. Use a knife and look for moisture on the blade after testing, but no eggs bits.
Your quiche should also wobble a bit in the center when it’s done. The residual heat from the cooked egg around the outside will continue to cook the center as it cools outside the oven. Don’t skip this step! It’s necessary to set the quiche before slicing so each bite is perfect.
This spinach quiche recipe is just as welcome on a random Sunday brunch in June as it is on Christmas morning. The large size is perfect to feed a crowd since you can slice it to any size and serve it with other breakfast fixings as part of a complete meal.
No crowd? This dish can be enjoyed for three days from the refrigerator. You could also split the filling, use smaller pies pans, and freeze one, unbaked, for the future.
Grab these essential kitchen tools for this recipe:
- 9-inch deep dish pie pan
- Wire whisk
- Oversized measuring cup (8-cup)
- Baking beans (for pre-baking)
- Pie crust shield
Build your brunch with these other delicious brunch recipes!
Brunchtime Onion, Bacon & Spinach Quiche
- 1 9- inch pie crust fresh or frozen
- 6 large eggs
- 1 1/2 cups half-and-half
- 1 tablespoon chives chopped
- 1 tablespoon thyme chopped
- 1/4 cup Parmesan cheese grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small onion thinly sliced
- 6 slices bacon cooked & chopped
- 1 1/2 cups fresh spinach chopped
- 1 cup cheese shredded
- 1 cup grape tomatoes halved
- Preheat the oven to 375 degrees F.
- Place the pie crust in a 9-inch deep dish pie pan. Poke the bottom with a fork, then pre-bake the crust for 10 minutes.
- Place the eggs in a large bowl and whisk until combined. Whisk in the half-and-half gradually until well combined. Add the herbs and Parmesan and whisk well. Season with salt and pepper.
- Layer the onions, bacon, and spinach in the bottom of the pre-baked pie crust, then top with the Monterey Jack. Pour the egg mixture on top and mix gently if needed to loosen the contents from the bottom of the crust. Top with sliced grape tomatoes and more chives, if desired.
- Mold a long strip of foil around the edges of the crust (or use a crust shield) to keep it from browning too much during baking.
- Bake for 35 to 45 minutes until the egg mixture is set. Cool, then cut into 8 wedges and serve.