We love brunch, and a classic quiche—whether Quiche Lorraine or a spinach-and-bacon version—is always a crowd-pleaser. Packed with eggs for protein, leafy spinach, and salty bacon or ham, this quiche is an elegant yet easy choice for a weekend breakfast or brunch.
Best Quiche Recipe for Breakfast or Brunch
Quiche is extremely versatile: swap in any vegetables, meats, or cheeses you prefer. The cheese you choose will influence the flavor—cheddar, Swiss, Gruyère, feta, or goat cheese all work well. A single slice makes a meal feel special without extra effort. savory and satisfying, a good quiche will keep you full well past lunch.
Video: Quiche Recipe with Spinach, Bacon or Ham
What’s the Difference Between Quiche Lorraine and Other Quiches?
Quiche Lorraine is the classic version: an egg custard baked in a pastry shell traditionally made with smoked bacon and a Swiss-style cheese such as Gruyère. Other quiches are adaptations that incorporate different fillings—ham, sausage, extra vegetables, or different cheeses. All are delicious, and the beauty of quiche is how easily you can customize it to your taste. If you use homemade pie dough, fit it into a 9″ pan and blind-bake as needed.
Toppings for Quiche
Offering toppings lets everyone personalize their slice. Ideas that add texture and brightness:
- Avocado slices or chunks for creaminess
- Fresh salsa for a bright, tangy note
- Hot sauce for spice lovers
- Extra crumbled bacon or cooked ground sausage
- Crumbled feta or pieces of goat cheese for tang
Spinach Quiche with Bacon or Ham
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Ingredients
- 9-inch (22 cm) frozen pre-made pie crust — thawed according to package directions
- 6 large eggs *
- 1/2 cup (120 ml) half & half or whole milk
- 1/4 teaspoon kosher salt, or to taste
- Fresh cracked black pepper, to taste
- 2 green onions, thinly sliced
- 1/2 cup (56 g) shredded cheddar cheese
- 2 cups (about 60 g) chopped spinach — squeezed dry if frozen
- 3 slices cooked bacon, chopped, or 1/2 cup diced ham
Equipment
- Pie pan (9″)
- Pie weights or dried beans for blind baking (optional: crust protector)
Instructions
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Preheat oven to 375°F (190°C).
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Blind bake the pie crust: Line the 9″ pie pan with the crust, cover the inside with aluminum foil, and add pie weights or dried beans. Place on a baking sheet and bake at 375°F (190°C) for 15 minutes.
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Remove the foil and weights. Prick the base and sides with a fork and bake another 5–10 minutes until the crust is lightly golden.
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Make the egg filling: In a bowl, whisk eggs with the half & half (or milk), salt, and pepper.
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Add green onions, cheese, spinach, and bacon or ham. Stir until evenly combined. (Optional: reserve a little bacon or ham to sprinkle on top before baking.)
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Pour the egg mixture into the blind-baked crust and gently stir to distribute the filling. Top with reserved bacon or ham if desired.
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Bake for about 30–35 minutes, until the top is golden and the custard is set. If the crust edges brown too quickly, cover them with foil or a crust shield. A toothpick or knife inserted in the center should come out clean when cooked.
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Let the quiche cool for about 15 minutes before slicing, or serve at room temperature.
Notes
Note: If you use a homemade dough in a 9″ tart pan, you may need 8 eggs and might blind bake the crust slightly longer depending on dough thickness.
Video
Nutrition Information per Serving
Can you freeze quiche?
Yes. Quiche freezes well for make-ahead meals. Note that reheated, previously cooked eggs can be slightly spongy in texture—especially if fully thawed and microwaved—but the flavor remains good. Frozen quiche is convenient for work lunches or quick dinners in addition to breakfast.
Making This Quiche Vegetarian
To make a vegetarian quiche, omit the meat and add extra vegetables. Try any combination of the following:
- Chopped asparagus
- Sliced cherry tomatoes
- A three-cheese blend (cheddar, Gruyère, and parmesan)
- Chopped kale
- Diced sweet bell peppers
More Easy recipes:
- keto ham and egg muffins
- air fryer honey baked ham
- Great Breakfast Brunch Recipes and Best Egg Recipes for more ideas
- Mushroom gravy
- Chicken blue cheese pasta salad
- Easy air fryer spinach dip
- Garlic spinach with lemon
- This recipe was originally published in 2016