Spinach Quiche

I can’t think of Quiche and not think of the “quickie” joke. Some things in life never stop being funny. When I was much younger, my best friend and I would watch certain parts of movies over and over until we nearly peed our pants laughing. Like that scene in the Little Mermaid when Sebastian runs up to King Titon and says yes. Our other unhealthy obsession was the Ace Ventura Pet Detective movies. One summer we memorized every joke in those movies. Reheheally!

Making this spinach quiche recipe was fun as always. Ryan and I were able to cook together in the kitchen, something we do as often as possible. He chopped the garlic and onions, while I rolled out the dough. As I’m frying up the bacon and melting the onions, he was washing up the spinach. When we are in the kitchen together, we’ll usually have some comedy show or performance playing on the TV like old Monty Python reruns or as of lately one of Jim Gaffigan’s performances (Hooooot Pockets!). Our daily routine of fun, laughter, and spending time in the kitchen keeps us sane admist all the seriousness of being an adult. I think you’ll enjoy this recipe as much as we did. If you have a pie crust (and if you follow this blog, you should have a freezer full of pie crusts by now), then all you have to do it roll out the dough and pour in the filling. Quiche is wonderful for breakfast, lunch, or dinner.

Spinach Quiche


  • pie crust, from your favorite recipe
  • 1/4 pound bacon, chopped
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 8 to 10 ounces fresh spinach, washed and chopped
  • 4 large eggs
  • 1 cup Swiss cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • 3/4 cup half and half
  • salt, to taste
  • freshly ground black pepper, to taste
  • green onions, finely sliced


  • Preheat your oven to 375 degrees F.
  • Let your refrigerated pie dough come to room temperature, about 10 minutes.
  • On a lightly floured surface, use a rolling pin to roll out the dough into a circle.
  • Transfer the dough to pie dish and refrigerator until you are ready to make your quiche.
  • Chop your onion and chop or mince your garlic.
  • Wash your spinach thoroughly and roughly chop the leaves.
  • On medium heat and in a large pot, sauté bacon until crispy. Add onions and garlic and cook until the onions become translucent, about 5 minutes. Add spinach and cook until the spinach just begins to wilt, a few minutes only. Remove from heat and allow to come to room temperature.
  • In a bowl, whisk together eggs, half and half, Swiss cheese, and Parmesan cheese. Add salt and pepper. Depending on the saltiness of the cheese and bacon, you’ll have to experiment and adjust salt according to taste. Start with 1/2 teaspoon salt, you can always salt at the dinner table.
  • Add your spinach filling first, then pour the egg and cheese mixture on top.
  • Sprinkle with additional cheeses and green onions, if desired.
  • Bake for 35 minutes or until the eggs are set and you have a golden crust on top.
  • Serve warm or at room temperature.


  • You can adjust the amount of spinach you want in this recipe. We went gung-ho for a lot of spinach, so you can definitely add less. You can also chop the spinach up more finely, if you want to mask the large beautiful leaves! We went rustic and made our quiche with a bunch of barely chopped spinach.

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