Spinach and Bacon Quiche

Irresistible Spinach and Bacon Quiche Recipe

Hello! What a joy that you're encouraged to enter the kitchen today. We're going to prepare a recipe that holds a very special place in my personal repertoire: an spinach and bacon quiche. This dish is the absolute definition of «comfort» made food. The combination of the homemade shortcrust pastry with a creamy filling where the smoky flavor of the bacon melts with the softness of the spinach is, simply, wonderful. It's perfect because it works equally well for a light dinner as it does for impressing at a Sunday lunch without having to spend endless hours in front of the stove. Plus, it's a delicious way to get everyone at home to eat vegetables without complaining.

Preparation time

Before putting on our apron, it's good to be clear about how long this culinary adventure will take you. Here's the breakdown so you can organize yourself calmly:

• Preparation: 45 minutes (including dough resting time)
• Cooking: 50 minutes (divided into two stages)
• Total: Approximately 1 hour and 35 minutes
• Servings: 8 generous portions
• Difficulty: Easy

Ingredients

To achieve that homemade and authentic flavor, we need fresh, good quality ingredients. Don't worry, these are things you probably already have in your pantry or refrigerator.

For the Dough

• 200 g Flour
• 100 g butter, cubed, at room temperature
• 1 egg or yolk (Optional)
• ½ tsp salt
• Seasonings to taste (like dried oregano or a pinch of merquén if you like)

For the filling

• 1 Can of cream (like half-and-half or heavy cream)
• 4 large eggs
• Salt and pepper to taste
• 200 g chopped spinach (you can use fresh or frozen, previously thawed and drained)
• ½ Onion chopped into small cubes
• 4 slices of bacon chopped into small cubes

Note on substitutions: If, when cooking, you realize you're missing an ingredient, here are some quick options. In case you don't have canned cream, you can replace it with a mixture of whole milk and Greek yogurt natural to maintain the texture, although the flavor will be slightly more acidic. If you don't have butter, cold margarine in cubes works for the dough, although the flavor of butter is unbeatable. For a vegetarian version, simply omit the bacon or substitute it with sautéed mushrooms for texture.

Utensils we will use

You don't need state-of-the-art professional kitchen equipment for this. With your basic household utensils, we're going to achieve a spectacular result. The important thing is the love you put into the process.

• A large bowl for mixing the dough (or your food processor if you prefer to speed things up)
• A tart or quiche pan (approximately 24 cm in diameter), preferably removable
• A medium frying pan for the sofrito
• A rolling pin (or a clean, smooth glass bottle if you don't have one handy)
• Fork for pricking the dough
• Cutting board and a good knife
• Cling film (kitchen plastic wrap)
• Baking paper or dried legumes (chickpeas/beans) to weigh down the dough when baking it alone

Preparation

Follow these steps calmly. Cooking is enjoyed more when we don't rush. We are going to build our quiche layer by layer.

Stage 1: The crispy base

1. Mixing the dough: In a large bowl (or in your food processor if you want to go fast), place the 200 g of flour, half a teaspoon of salt, the seasonings you have chosen, and the 100 g of butter, cubed and at room temperature. If using a food processor, set it for 20 seconds at medium speed. If doing it by hand, rub the butter with the flour using your fingertips until you get a sandy texture. Add the egg or yolk (if you decide to use it) and integrate everything until a dough forms. Do not knead too much, we just want it to come together.
2. Cold rest: With your hands, bring the mixture together to form a compact ball. Wrap it in plastic wrap and refrigerate for 30 minutes. This step is crucial for the butter to re-harden and for the dough to be crumbly and not tough.
3. Preheating and rolling: While the dough rests, preheat your oven to 180°C. Take the dough out of the fridge. On a lightly floured surface, roll it out with a rolling pin until it is about 0.5 cm thick.
4. Lining the mold: Cover your 24 cm mold with the rolled-out dough, gently pressing the corners to shape it. Run the rolling pin over the top edge to cleanly cut off the excess dough. Prick the base several times with a fork to prevent it from puffing up.
5. Pre-baking (Blind baking): Bake the dough for approximately 15 minutes or until you see that it is cooked (dry to the touch) and lightly golden. When you take it out, let it cool a bit. This ensures that the base is not raw or soggy when we add the liquid filling.

Stage 2: The creamy filling

1. Liquid base: In a clean bowl, pour the jar of cream and crack the 4 eggs. Add salt and pepper to your taste. Beat with a fork or whisk until the mixture is homogeneous and a uniform pale yellow color. Set this mixture aside.
2. Browning the bacon: Heat a frying pan over medium heat. Add the chopped bacon slices. You don't need to add extra oil, as the bacon will release its own delicious fat. Let it brown and release its oil.
3. Vegetable sofrito: In the same pan with the bacon fat, add the chopped onion. Sauté until the onion is transparent and soft. Finally, incorporate the 200 g of chopped spinach. Cook this for only a few minutes, just until the spinach reduces its volume and turns a vibrant green color. Do not overcook it so it doesn't lose texture.
4. Integration: Remove the pan from the heat and let the temperature drop a bit. Then, mix this sauté of spinach, onion, and bacon with the liquid mixture of cream and eggs that you had reserved.

Stage 3: Final baking

1. Assembly: Pour all the filling mixture over your pre-cooked crust. Distribute well with a spoon so that the bacon and spinach are spread over the entire surface and do not pile up in the center.
2. Final cooking: Lower the oven temperature to 160°C. If your oven has the option, use bottom heat only to ensure a crispy base. Bake for approximately 35 minutes.
3. Cooking point: You will know it's ready when you see that the filling has set (it doesn't move like liquid if you gently shake the mold) and the surface is lightly golden.

To finish and serve

Once out of the oven, it is essential to have a little patience. Remove the quiche and let it rest on a wire rack for at least 10 or 15 minutes before cutting. This allows the filling to set and the slices to come out clean and perfect, without crumbling. You can serve it warm or even cold, accompanied by a fresh green leaf salad or cherry tomatoes to balance the richness of the cream and bacon. It is a hearty dish, so a portion 2 to 3 fingers wide is ideal.

Nutritional Information

So that you can take into account the contribution of this delicious dish to your day, here are the estimated values per serving. Remember that these data may vary slightly depending on the specific brands of dairy or flours you use at home.

• Calories: 440.1 kcal
• Proteins: 12.7 g
• Fats: 30.4 g
• Carbohydrates: 29.1 g
• Fiber: 1.8 g
• Saturated fats: 17.4 g
• Sodium: 516.8 mg
• Sugars: 2 g

Note: Daily percentage values are based on a typical 2000-calorie diet. Your daily values may be higher or lower depending on your caloric needs.

5 keys to make it perfect

Sometimes, small details make a big difference between a good quiche and an unforgettable one. Here I share my secrets:

1. The butter temperature: Although the recipe calls for room temperature butter to facilitate manual mixing, make sure that the resting in the refrigerator is strict. The dough needs to go into the hot oven cold to be crispy.
2. Avoid excessive moisture: Spinach releases a lot of water. When sautéing it, make sure most of the liquid in the pan evaporates before mixing it with the cream. If the filling has too much water, it will make the crust soggy and you'll lose the crispy touch.
3. Do not overbeat: When mixing the eggs with the cream, do so only until combined. If you beat too much and introduce a lot of air, the filling will puff up a lot in the oven like a soufflé and then collapse when it cools, resulting in a less pleasant texture.
4. Pre-baking is law: Never skip the step of baking the crust alone first (blind baking). If you put the liquid filling on raw dough, it will never cook thoroughly and will turn out pasty.
5. Watch the oven: Every oven is different. After 30 minutes of final cooking, take a look. If you see it browning too quickly on top but the center is still liquid, gently cover it with aluminum foil so it can finish setting without burning.

When is it ideal to enjoy it?

The spinach and bacon quiche it's a true culinary chameleon. In this 2026, where we value quality time so much, this dish has become my ace up my sleeve for weekend brunches with friends. It's fantastic because you can have it ready from the morning and serve it at room temperature, allowing you to be with your guests instead of stuck in the kitchen.

It's also a wonderful option to take to picnics or field days, as it transports very well in the same pan and doesn't need reheating to be delicious. If you're looking for something for a light weeknight dinner, a slice of this quiche accompanied by a simple salad solves the meal in minutes. And even, cut into small squares, it transforms into an elegant appetizer for any celebration or family birthday.

Comparison table

It's common to confuse varieties of savory tarts. Here I show you how our recipe stands out from other similar options you might be considering.

Frequently asked questions (FAQ)

Share your experience

The kitchen is a laboratory where everyone adds their personal touch. I would love to know how your quiche turned out. Did you dare to change the bacon for ham? Did you add a touch of nutmeg to the cream? Those details are what bring recipes to life! Leave your comment below, tell us if your family liked it as much as mine, or if you have any special trick to make the crust extra crispy. Feel free to share your photos and experiences!

Culinary glossary

Here are some terms we used today, explained simply so you can become an expert:

• Blind baking: It is the technique of baking the tart crust alone, without filling, usually with weight on top (like legumes) so that it doesn't puff up. It serves to ensure that the base is cooked and crispy before adding liquid fillings.
• Sautéing: To cook a food (like onion) over low or medium heat in a little fat until it is tender and has released its flavor, without necessarily browning it much.
• Set: It is the process by which the liquid mixture of eggs and cream becomes solid thanks to the oven's heat, giving structure to our quiche.
• Friable: It refers to the texture of the shortcrust pastry (the base of the quiche) that crumbles softly in the mouth and is crispy, instead of being elastic like bread.
• Reduce: In the case of spinach, it means cooking them so they lose water and volume, thus concentrating their flavor and texture.