Spinach and Bacon Quiche with Tomatoes

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Make-ahead cheesy Spinach and Bacon Quiche with Tomatoes is quick, easy to make, and sure to impress! With fresh spinach, smoky bacon, gruyere cheese, and sliced cherry tomatoes, this savory quiche, also known as Quiche Florentine, is a true expression of homemade goodness.

Add a silky custard filling of eggs and heavy cream, and wrap it up in a flakey, purchased pie crust, and this flavorful spinach and bacon quiche makes a hearty and supremely satisfying meal.

A slice of spinach and bacon quiche with tomatoes.

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Why you will love this recipe:
Ingredient notes and substitutions:
How to make Spinach Bacon Quiche:
Top tips:
What is a quiche:
Recipe variations:
What kind of cheese is best:
What to serve with this recipe:
Recipe FAQs:
Sharon’s tips:
More egg recipes:
📋 Recipe:

Why you will love this recipe:

It’s versatile; you can add just about any veggie, meat, or cheese you like or have on hand. Examples include my recipes for Crustless Ham and Cheese Quiche, Canadian Bacon and Brie Crustless Quiche, Cottage Cheese Egg Bake, and Roasted Tomato and Goat Cheese Quiche.
Quiche is delicious whether served warm or cold; it’s relatively healthy, full of protein, and can be low in calories, especially if you make it without the crust.
It can be a meal all by itself because, in most cases, it contains all of the major food groups. Add in a serving of my Sheet Pan Pancakes, and It’s the perfect choice to serve at breakfast, lunch, or dinner and would be a lovely addition to a Mother’s Day brunch or luncheon.

Quiche is a home run in my book, and, in case you are wondering, yes, “real men do eat quiche”!

Ingredient notes and substitutions:

Ingredients for a quiche including a pie crust, heavy cream and eggs.

Spinach – I used fresh baby spinach in this quiche recipe because I wanted to ramp up the nutritional value. It also makes it colorful. The saying that “we eat with our eyes” couldn’t be more accurate.
Bacon – crisp, smoky bacon is my meat of choice for this recipe. It is called Spinach and Bacon Quiche for a reason! Feel free to substitute ham, Canadian bacon, or sausage.
Cherry tomatoes – adding red tomatoes and green spinach makes each slice of this quiche a kaleidoscope of color and very appealing. Of course, you can easily substitute broccoli, mushrooms, asparagus, caramelized onions, etc.
Cheese – I used gruyere in this recipe because I love its rich nutty flavor. However, you could easily use swiss, manchego, gouda, cheddar, or fontina. Use what cheese or combination of cheeses you have on hand or what you like.
Heavy Cream – makes a rich, velvety custard filling. If you want to save calories, you can also use half-and-half or whole milk. The quiche will still be delicious, but the texture of the filling will be a little looser.
Eggs – are mixed with heavy cream to make the filling or custard. They bind everything together and add a rich base.
Pie Crust – I have made plenty of pie crusts in my day, but now I almost always take the shortcut of purchasing frozen pie crusts. However, if you are a baker, feel free to make your own. You do you!
Ground nutmeg – just a pinch adds a warm sweet and nutty flavor to the custard filling.
Kosher salt – enhances all the other flavors and combines them into one cohesive dish.

(A complete list of all ingredients and measurements is listed in the recipe below.)

How to make Spinach Bacon Quiche:

Preheat the oven to 400 °F.
Use a fork and prick the pie crust over the bottom and sides. Place the empty crust on a baking sheet with sides and par-bake it for ten minutes. Remove from the oven and reduce the temperature to 375 °F. Leave the crust on the baking sheet and set it aside to cool for a few minutes.
Combine the eggs, heavy cream, nutmeg, and salt in a medium-size bowl and whisk well. Set aside.

Using a whisk to combine eggs and cream for a quiche filling.

Sprinkle one-fourth cup of the shredded cheese evenly over the pie crust. Then, add the chopped spinach and the rest of the shredded cheese. Spread out evenly.

A pie crust with fresh chopped spinach and shredded cheese.

Sprinkle the sliced tomatoes over the top.

Sliced cherry tomatoes on top of other filling for a quiche.

Carefully pour the egg mixture over the spinach, cheese, and tomatoes. Depending on the size of your pie crust and how deep it is, you may have a small amount leftover. Top with the crumbled bacon.

A quiche with an egg and cream filling topped with sliced cherry tomatoes.

Leave the quiche on the baking sheet and bake it for 30-35 minutes or until the filling is puffed and set.
When it’s done, remove it from the oven and place it on a wire rack to cool briefly. Quiche is best served warm or at room temperature.

Cutting a slice out of a whole baked quiche.

Top tips:

The secret to making a good quiche starts with its foundation, the crust. Yes, I take a shortcut and use purchased frozen pie crusts, but in most cases, they make an excellent substitute.
Be sure to par-bake your crust and sprinkle a portion of your shredded cheese over it before adding the filling to keep it from getting soggy.
Don’t overcook your quiche. The custard should be set but still slightly jiggly in the center.

What is a quiche:

The name ‘quiche’ is from the German origin word ‘Kuchen’, which means cake. It is a savory tart or pie consisting of a pastry crust filled with custard, cheese, meat, seafood, or vegetables that may be served hot, warm, or cold.

It is also a versatile dish that can be enjoyed for breakfast, lunch, dinner, or brunch. Plus it’s a great way to use up leftover ingredients.

Recipe variations:

This recipe is versatile; feel free to use what your family likes. For example, although I use bacon, you can also use ham, sausage, Canadian bacon, or other cooked meats. Cooked shrimp can also be substituted.

I like spinach and tomatoes in this recipe, but you could substitute mushrooms, onions, bell peppers, zucchini, artichoke hearts, asparagus, broccoli, black olives, caramelized onions, squash, sun-dried tomatoes, or other sautéed or roasted vegetables.

What kind of cheese is best:

If you have followed my blog for any time, you know I love cheese. In fact, “the cheesier, the better” is my motto. I usually use gruyere in this recipe, but most cheeses, including feta, ricotta, and goat cheese, will work, and I frequently use whatever I have in my cheese drawer.

You can also combine different kinds of cheese and use shredded cheese blends such as Mexican or Italian blends.

What to serve with this recipe:

Most quiches, including this Quiche Florentine, are full of protein and vegetables and make a complete meal. However, if you are serving guests or prefer to add some sides, here are some ideas:

My Cheese Grits Casserole or Sweet Potato Hash makes excellent sides for breakfast or brunch.
A nice salad such as my Brussels Sprout Salad, Broccoli Salad, or my Wild Rice Chicken Salad are all good choices for a light lunch or dinner and complements the quiche’s rich and savory flavors.
A Fruit Salad or a dish of Ambrosia can balance out the heaviness of quiche with some sweetness and acidity.
Sausage Bread or Apple Bread would also be a great addition to the meal.
A Relish Tray can add variety.

Recipe FAQs:

Is it better to use frozen or cooked spinach?

I don’t recommend using either and prefer to use fresh uncooked spinach.

Cooking your spinach first can add too much liquid into the filling and make it watery. I also do not like using frozen spinach in this recipe for this reason. It’s tough to get the extra liquid out.

What do you call a quiche without a crust?

A quiche without a crust is called a crustless quiche. My Canadian Bacon and Brie Crustless Quiche and Crustless Ham and Cheese Quiche are good examples.

Most quiche recipes, including this one, can easily be made without a crust. To ensure it doesn’t stick, make sure to grease the pie pan thoroughly before adding the other ingredients.

What’s the difference between a frittata and quiche?

Although the ingredients are similar, frittatas do not have a crust and are first cooked on the stove in a skillet. Then, they are moved to the oven to finish baking. Quiches, on the other hand, are always baked in the oven.

What does it mean to par-bake or blind-bake a pie crust?

Par-baking means partially cooking an empty pastry crust that will be baked again when the filling is added such as this quiche.

Blind baking refers to baking an empty pie crust before a filling is added. Blind baking is for pie crusts with fillings that do not need to be baked such as ice cream pies or cream pies.

Both methods help to firm up the pie crust, which keeps the filling from seeping into it and making it soggy

Can I use milk instead of heavy cream in this recipe?

Yes, you can use milk instead of heavy cream, but the texture and flavor of the quiche may be different. This is because heavy cream has a higher fat content than milk, which gives the quiche a richer, creamier texture and flavor.

Sharon’s tips:

If your cherry tomatoes are large, sprinkle a little salt on them once they are sliced, then place them on a paper towel to drain off any excess liquid before adding them to the quiche.
Check your quiche at about 20 minutes to ensure the crust isn’t getting too brown. Cover the edges loosely with a small piece of foil if it is.
To make this recipe ahead, make and bake the quiche as directed, cool it, cover it, and refrigerate. When reheating, loosely cover with foil and heat in a 325 °F degree oven for about 20 minutes.
You can also freeze this dish after it is baked. Cover it tightly with plastic wrap or foil and freeze for up to two months. Then, allow it to thaw overnight in the refrigerator and reheat.
For the best results, before prebaking or blind baking the pie crust, generously prick the bottom and sides of the dough to keep it from puffing up as it bakes.
Always place your pie crust on a baking sheet to par-bake it, then leave it on the baking sheet to bake it with the filling. The aluminum pans frozen pie crusts come in are flimsy and will bend when you are placing them in the oven or trying to take them out.