A white plate with a piece of Spinach Bacon Quiche and a glass of OJ in the background.
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5 from 1 vote

Spinach Bacon Quiche with Tomatoes Recipe

Rich and creamy with fresh spinach, crisp bacon, and sliced cherry tomatoes, this recipe for Spinach Bacon Quiche with Tomatoes is quick, easy, and delicious. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Dinner, Lunch
Cuisine: American
Keyword: egg main dish recipe, easy quiche recipe, breakfast recipes with eggs
Servings: 8 servings
Calories: 325kcal
Author: Sharon Rigsby

Ingredients

  • 1 pie crust frozen, deep dish (9-inch)
  • 2 slices bacon cooked and crumbled
  • 1 1/2 cups shredded Gruyere or Swiss Cheese
  • 1 cup fresh baby spinach stems removed and chopped
  • 1/2 cup sliced cherry tomatoes sliced
  • 4 large eggs
  • 1 3/4 cups half-and-half
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt

Instructions

Pie Crust Directions

  • Preheat the oven to 400-degrees F.
  • Blind bake the pie crust 10 minutes. Remove from the oven and let cool for a few minutes. Reduce the oven temperature to 375 degrees F.

Quiche Filling Directions

  • Combine the eggs, half-and-half, nutmeg, and salt in a medium-size bowl and whisk well. Set aside.
  • Place the chopped spinach and shredded cheese in the pie crust. Spread out evenly. Sprinkle the sliced tomatoes over the top.
  • Carefully pour the egg mixture over the spinach, cheese, and tomatoes. You may have a small amount leftover.
  • Top with the crumbled bacon.
  • Place the quiche on a rimmed baking sheet and bake for 30-35 minutes or until the filling is puffed and set.
  • When the quiche is done, place it on a wire rack to cool briefly. Cut into wedges and serve.

Notes

Sharon's Expert Tips:
  • I usually slice the cherry tomatoes, sprinkle a little salt over them and then place on a paper towel to drain off any excess liquid before adding them to the quiche.
  • For a light lunch or dinner, serve quiche with a simple side salad or fruit salad.
  • Check your quiche at about 20 minutes to make sure the crust isn't getting too brown. If it is, cover the edges loosely with a small piece of foil.
  • To make ahead, cook the quiche as directed, cool completely, cover and refrigerate. When reheating, loosely cover with foil and heat in a 325-degree oven for about 20 minutes. To freeze, cover tightly with plastic wrap or foil and freeze for up to 2 months. Allow the quiche to thaw overnight in the refrigerator and reheat as directed above.
  • For the best results, before prebaking the crust, place a round piece of parchment paper over the bottom and add pie weights, dry rice, or dried beans to cover. Remove after baking. Or, before cooking, generously prick the bottom and sides of the dough to keep it from puffing up as it bakes.

Nutrition

Calories: 325kcal | Carbohydrates: 13g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 132mg | Sodium: 409mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 3.6mg | Calcium: 326mg | Iron: 1.2mg