Tomato Bacon Spinach Quiche

This savory Tomato Bacon Spinach Quiche is perfect for breakfast, lunch or dinner. Make it the night before, have an quick breakfast in the morning!

Some of my best recipe discoveries have come from the most unexpected places. Years ago, I was at a little church luncheon, the kind with checkered tablecloths and more casserole dishes than you can count. Tucked between a Jell-O salad and some deviled eggs was this beautiful, golden-brown quiche. One bite, and I was absolutely smitten. It was a classic Tomato Bacon Spinach Quiche, but it was so perfectly creamy and flavorful that I just had to track down the woman who made it.

Her name was Mrs. Gable, a sweet lady with flour perpetually on her apron. She happily shared her recipe, which was wonderful on its own. But you know me, I can never leave well enough alone. I started tinkering in my own kitchen, wanting to add a little something extra to make it truly sing.

After a few tries, I landed on my secret weapon. It’s a simple change, but it makes all the difference in creating a richer, more complex flavor profile that elevates this brunch classic into something truly special. This quiche has since become my go-to for everything from lazy Sunday mornings to holiday breakfasts. It’s elegant enough to impress company but easy enough for a weekday treat.

It’s the kind of recipe that feels like a warm hug, full of savory bacon, earthy spinach, and a creamy, cheesy custard that melts in your mouth. The bright, juicy tomatoes on top add the perfect finishing touch. I am so excited to share my version with you all.

Skip to My Special Recipe!

Why This Tomato Bacon Spinach Quiche Recipe Works

Quiche has been a staple of elegant brunches and simple suppers for ages. Originating in the Lorraine region of France, the original Quiche Lorraine was a savory open tart with a filling of cream, eggs, and smoked bacon. Over time, home cooks have added their own favorite ingredients, with cheese, spinach, and onions becoming a beloved and classic combination.

There is a good reason this dish has stood the test of time. It’s incredibly versatile, feeling just as right on a fancy holiday table as it does for a quiet Tuesday lunch. The rich, savory custard provides the perfect canvas for a variety of fillings. The combination of smoky bacon, earthy spinach, and sharp onion is a flavor powerhouse that satisfies every time.

So, what makes my Tomato Bacon Spinach Quiche recipe stand out? It’s all about the cheese. Instead of settling for just one type, I use a specific blend of Swiss and sharp cheddar. This is my little twist that truly makes the recipe pop. The Swiss cheese brings that classic, nutty flavor and incredible melting quality that makes the custard so silky and luxurious. Then, the sharp cheddar comes in with a bold, tangy punch that cuts through the richness and balances the other flavors beautifully.

This duo of cheeses creates a depth of flavor you just don’t get from a single variety. It turns a simple, good quiche into an unforgettable one. Each bite is a perfect harmony of creamy, savory, nutty, and sharp. Combined with the pre-baked crust that stays crisp, this recipe is simply foolproof and guaranteed to impress.

Ingredients for Tomato Bacon Spinach Quiche

The beauty of this recipe is its reliance on simple, accessible ingredients that come together to create something truly special. While the list might look familiar, the key is in the combination and the quality. Using good ingredients will always give you a better result, especially in a dish where the individual flavors are meant to shine.

My special touch, as I mentioned, is the cheese blend. The combination of nutty Swiss and tangy cheddar is what gives this Tomato Bacon Spinach Quiche its signature flavor. I highly recommend shredding your own cheese from a block. Pre-shredded cheeses are often coated with anti-caking agents that can prevent them from melting as smoothly, and the flavor is always better when it’s freshly grated.

Here is everything you will need to make this quiche:

• 1 9-inch pie crust: You can use a store-bought refrigerated crust or your favorite homemade recipe.
• 3 slices of bacon, cooked crisp and chopped up: Choose a good quality, thick-cut bacon for the best smoky flavor.
• 1/3 C frozen spinach, thawed, rinsed and squeezed dry: It is crucial to squeeze out as much water as possible to avoid a soggy quiche.
• 3 tbsp onion, chopped: A yellow or white onion works perfectly here.
• 4 large eggs, beaten: Fresh, large eggs form the base of our creamy custard.
• 1 C half-and-half: This provides the perfect balance of richness without being too heavy.
• 1/2 C milk: I use whole milk for extra creaminess, but 2% will also work.
• 1/2 C shredded Swiss cheese: This is the first part of our star cheese duo, bringing a nutty, mellow flavor.
• 1/2 C shredded cheddar cheese: The second part of the duo, providing a sharp, tangy contrast.
• 1/2 tsp ground pepper: Freshly ground black pepper is always best.
• 1/8 tsp seasoned salt: This adds a little more depth than regular salt.
• 3/4 of a tomato, thin sliced, slices halved: Roma tomatoes work well as they have fewer seeds and less moisture.

Step-by-Step Instructions For Making Tomato Bacon Spinach Quiche

Making a beautiful, delicious quiche from scratch is easier than you might think. Just follow these simple steps, and you will have a perfect brunch-worthy dish ready in no time. The most important techniques are pre-baking the crust to keep it from getting soggy and making sure your spinach is squeezed completely dry.

I also have a little trick for the pie crust. I like to press it into a 9-inch round cake pan instead of a traditional pie plate. The straight sides of the cake pan give the quiche a taller, more elegant look, which I just love. It makes for prettier slices too!

Step 1: Prepare and Blind Bake the Crust

First things first, let’s get that crust ready. Place your 9-inch pie crust into the cake pan, gently pressing it against the bottom and up the sides. Pop it in the freezer for about 15 minutes. This quick freeze helps prevent the crust from shrinking while it bakes. Then, bake the chilled crust in a 350-degree oven for 15 minutes. This process, called blind baking, gives the crust a head start and ensures it stays flaky and crisp, even after you add the wet filling.

Step 2: Combine the Filling Ingredients

While the crust is baking, you can prepare your filling. In a large mixing bowl, combine the beaten eggs, half-and-half, and milk. Whisk them together until they are smooth and uniform. Next, stir in your delicious fillings, the shredded Swiss and cheddar cheeses, the crispy chopped bacon, the very dry spinach, and the chopped onion. Finally, season the mixture with the ground pepper and seasoned salt. Give it all a good stir to make sure everything is evenly distributed.

Step 3: Assemble and Bake the Quiche

Once your crust is out of the oven, carefully pour the egg and cheese mixture into the warm, prepared pie crust. Use a spatula to gently even out the fillings if needed. Now for the finishing touch, arrange the halved tomato slices on top of the filling. This not only adds a wonderful flavor but also makes the quiche look so beautiful and appetizing. Bake at 350 degrees for about 45 minutes. You will know it is done when the center is set and a toothpick inserted into it comes out clean.

Step 4: Cool and Serve

This might be the hardest step, but it is important! Once you pull the quiche from the oven, let it cool on a wire rack for at least 15 minutes before you slice and serve it. This allows the custard to finish setting up, which ensures you get clean, perfect slices. If you cut into it too soon, it might be a little runny. Patience is key here, I promise it is worth the wait!

How To Serve Tomato Bacon Spinach Quiche

One of the things I love most about this Tomato Bacon Spinach Quiche is how wonderfully versatile it is. It truly feels at home on any table, at any time of day. You can serve it warm right out of the oven, at room temperature for a buffet-style gathering, or even chilled on a hot day. The flavors are fantastic no matter the temperature.

For a classic brunch, I love to serve a warm slice alongside a simple side salad and some fresh fruit. The crispness of the greens and the sweetness of the fruit provide a perfect contrast to the rich, savory quiche. It makes for a complete, satisfying, and beautiful meal that always gets rave reviews from my family and friends.

If you want to get a little more creative, here are a few of my favorite ways to serve this quiche:

• Brunch Board: Make the quiche the star of a brunch board. Surround slices with small bowls of yogurt and granola, a variety of fresh fruits like berries and melon, mini muffins or scones, and a selection of jams. It creates a fun, interactive, and visually stunning spread.
• Lunch Pairing: For a hearty lunch, pair a slice of quiche with a cup of creamy tomato soup. It’s like a sophisticated take on a grilled cheese and tomato soup combo. The flavors complement each other perfectly.
• Light Dinner: Serve the quiche for a light and easy dinner with a side of roasted asparagus or green beans drizzled with a little lemon juice and olive oil. A glass of crisp white wine, like a Sauvignon Blanc, would be a lovely addition.
• Individual Portions: If you are hosting a party, you can bake the quiche mixture in muffin tins to create mini quiches. They make perfect little appetizers that are easy for guests to eat while mingling.

No matter how you choose to serve it, this quiche is sure to be a hit. It’s an elegant and comforting dish that adapts to any occasion, from a casual family breakfast to a more formal gathering with guests.

How To Store & Reuse Tomato Bacon Spinach Quiche Leftovers

While this Tomato Bacon Spinach Quiche is absolutely irresistible fresh from the oven, the leftovers are just as delightful. In fact, I sometimes make one on a Sunday just to have easy and delicious meals ready for the next couple of days. Storing and reheating it properly is key to making sure it tastes just as good the second time around.

Once the quiche has cooled completely to room temperature, you can store it in the refrigerator. I find the best way is to cover the dish it was baked in with plastic wrap or foil. You can also transfer individual slices to an airtight container. Properly stored, the quiche will stay fresh and delicious in the refrigerator for up to 4 days.

When it comes to enjoying those leftovers, you have a few great options for reheating or even reusing them in a new way:

• Oven or Toaster Oven: This is my preferred method for reheating. Place slices on a baking sheet and warm them in a 325-degree oven for about 15 to 20 minutes, or until heated through. This method helps to re-crisp the crust and gently warms the custard without making it rubbery.
• Microwave: If you are short on time, the microwave works too. Place a slice on a microwave-safe plate and heat it in 30-second intervals until it’s warm. The crust won’t be as crisp, but the filling will still be delicious. I sometimes cover it with a damp paper towel to help it steam a little.
• Freezing: Quiche freezes beautifully! You can freeze it whole or in individual slices. Wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 3 months. To reheat, you can bake it directly from frozen in a 350-degree oven for about 25 to 30 minutes.
• Enjoy it Cold: Don’t forget that you can also enjoy the leftovers cold or at room temperature. A chilled slice of quiche with a side salad makes for an incredibly quick and refreshing lunch on a busy day.

Having leftovers of this quiche is like having a little gift waiting for you in the fridge. It makes for a quick breakfast, an easy lunch, or a simple dinner, saving you time and effort during a busy week.

Substitutions & Variations For Tomato Bacon Spinach Quiche

While I absolutely adore this recipe just as it is, one of the best things about quiche is how forgiving and adaptable it is. It is the perfect dish to clean out your refrigerator and use up whatever bits of cheese, meat, or vegetables you have on hand. Feel free to get creative and make this Tomato Bacon Spinach Quiche your own.

If you are looking to make some changes, whether due to dietary needs or simply because you want to try something new, this recipe is a fantastic starting point. The custard base is a blank canvas, and the possibilities for fillings are nearly endless. Just remember to keep the ratio of eggs and dairy the same to ensure your quiche sets up properly.

Here are a few substitutions and variations to get you started:

• Go Vegetarian: To make a vegetarian version, simply omit the bacon. To add back some of that savory, umami flavor, you could add some sautéed mushrooms along with the spinach and onions. Sun-dried tomatoes would also be a delicious addition.
• Change the Cheese: The Swiss and cheddar combo is my favorite, but feel free to experiment! Gruyère is a classic choice for quiche. Feta would add a salty, briny flavor, or you could use Monterey Jack for a milder taste. A little bit of Parmesan would add a nice nutty bite as well.
• Try Different Meats: Instead of bacon, you could use cooked and crumbled sausage, diced ham, or even shredded chicken. Prosciutto would also be a wonderful, salty addition.
• Make it Gluten-Free: It’s easy to make this recipe gluten-free. Simply use your favorite store-bought or homemade gluten-free pie crust. You could also make a crustless quiche by generously greasing your pan and pouring the filling directly in. You will need to bake it for a slightly shorter amount of time.
• Add More Veggies: Feel free to add other vegetables to the mix. Sautéed bell peppers, asparagus, broccoli florets, or caramelized onions would all be delicious. Just be sure to cook them first and drain any excess moisture before adding them to the egg mixture.

Don’t be afraid to play around with the ingredients. The core of this recipe is solid, so you can confidently swap things in and out to suit your tastes and what you have available in your kitchen.

Tomato Bacon Spinach Quiche

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

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Ingredients

• 1 9 inch pie crust
• 3 slices of bacon, cooked crisp and chopped up
• 1/3 C frozen spinach, thawed, rinsed and squeezed dry (1/3 C after squeezing dry)
• 3 tbsp onion, chopped
• 4 large eggs, beaten
• 1 C half and half
• 1/2 C milk
• 1/2 C shredded Swiss cheese
• 1/2 C shredded cheddar cheese
• 1/2 tsp ground pepper
• 1/8 tsp seasoned salt
• 3/4 of a tomato, thin sliced, slices halved

Instructions

1. Place the pie crust in a 9" round cake pan. Freeze for 15 minutes.
2. Bake the pie crust at 350 for 15 minutes.
3. In a mixing bowl, combine the beaten eggs, cheeses, milk, half and half, bacon, spinach, onion, pepper and seasoned salt.
4. Pour the mixture into the prepared pie crust and even out if needed. Top with the sliced tomatoes.
5. Bake at 350 for 45 minutes or until a toothpick inserted into the center comes out clean.
6. Cool on a wire rack for at least 15 minutes before serving.

5 FAQs About Tomato Bacon Spinach Quiche

Here are some straightforward answers to the most common questions I receive about this quiche recipe.

Why did my Tomato Bacon Spinach Quiche turn out watery?

A watery quiche is a common problem, but it is also one of the easiest to fix! The main culprit is almost always excess moisture from the fillings. Spinach is notorious for holding onto water, which is why the recipe is so specific about squeezing it very, very dry. After you thaw the frozen spinach, place it in a clean kitchen towel or several layers of paper towels and wring it out with all your might. You will be surprised at how much liquid comes out. Getting rid of that water is the single most important step to prevent a soggy bottom and a watery custard.

Another source of moisture can be the vegetables, like the onions and tomatoes. I use fresh onion chopped finely, which doesn’t release too much water. The tomatoes are placed on top, so their moisture tends to evaporate during baking rather than seeping into the custard. If you were to add other high-moisture vegetables like mushrooms or zucchini, it is essential to sauté them first to cook off their water content before adding them to the filling. Following these steps will ensure your Tomato Bacon Spinach Quiche has a perfectly creamy, sliceable texture every single time.

Can I make this Tomato Bacon Spinach Quiche ahead of time?

Absolutely! This is one of the reasons I love this recipe for entertaining. You have a couple of great make-ahead options. You can prepare the entire quiche, bake it completely, let it cool, and then cover and store it in the refrigerator for up to two days. When you are ready to serve, you can either serve it chilled or at room temperature, or you can reheat it. To reheat the whole quiche, place it on a baking sheet in a 325-degree oven for about 20-25 minutes, or until warmed through. Covering it loosely with foil can prevent the top from getting too brown.

Alternatively, you can prepare the components ahead of time. You can blind-bake the crust and cook the bacon and prepare the vegetables a day in advance. Store the crust at room temperature (covered) and the fillings in an airtight container in the fridge. You can also mix up the egg and cheese custard mixture and store that separately in the fridge. Then, on the day you want to serve it, all you have to do is assemble the quiche and bake it fresh. This method is great because it breaks up the work and gives you that just-baked taste.

How do I know when my Tomato Bacon Spinach Quiche is fully cooked?

Knowing when a quiche is perfectly cooked can feel a little tricky, but there are a few reliable signs to look for. The visual cues are the first thing to check. The top of the quiche should be a beautiful golden brown color, and the edges should be set and slightly puffed. The very center of the quiche, about an inch or two across, should still have a slight jiggle to it when you gently shake the pan. It should wobble like gelatin, not slosh around like liquid.

If you are unsure, the toothpick test is your best friend. Just like with a cake, you can insert a toothpick or a thin knife into the center of the quiche. If it comes out clean, with no wet egg mixture on it, the quiche is done. A few moist crumbs are okay, but you don’t want liquid. The residual heat will continue to cook the center as it cools, so it is important to pull it out when it has that slight wobble. Overbaking can lead to a dry, rubbery texture, and we are aiming for a silky, creamy custard in our Tomato Bacon Spinach Quiche.

Can I freeze this Tomato Bacon Spinach Quiche?

Yes, this quiche freezes exceptionally well, which makes it a fantastic meal to have on hand for busy days. You can freeze the quiche either whole or in individual slices. For the best results, bake the quiche as directed and allow it to cool completely. This is a very important step, as freezing it while warm can cause ice crystals to form, which can affect the texture. Once it is fully cool, wrap it very well. I recommend a layer of plastic wrap followed by a layer of heavy-duty aluminum foil to protect it from freezer burn.

When you are ready to eat it, you don’t even need to thaw it first. You can reheat it directly from the freezer. Place the frozen quiche (or slices) on a baking sheet and bake it in a preheated 350-degree oven. A whole quiche will take about 25 to 35 minutes to heat through, while individual slices may only take about 15 to 20 minutes. It is ready when it is hot all the way through to the center. The crust will be crisp, and the filling will be creamy and delicious, tasting almost as good as the day it was made.

Can I use a different crust for my Tomato Bacon Spinach Quiche?

Of course! The pie crust is a wonderful base, but you can certainly get creative here. A store-bought crust is a fantastic time-saver, but if you have a favorite homemade pie crust recipe, by all means, use it! A flaky, all-butter crust would be absolutely divine with the rich filling. You can also experiment with different types of crusts to change the flavor profile of the entire dish. A whole wheat crust would add a nutty, rustic element, which would be lovely.

If you are looking for a gluten-free option, you can use a gluten-free pie crust, or you can skip the crust altogether for a crustless quiche or frittata. To make it crustless, just be sure to grease your pie plate or cake pan very well before pouring in the filling. You will likely need to reduce the baking time by about 5 to 10 minutes, so just keep an eye on it. A crustless Tomato Bacon Spinach Quiche is a wonderful low-carb option that is just as satisfying and delicious.

Try These Recipes Next

If you loved this recipe, here are a few more breakfast favorites you might enjoy next time you’re in the kitchen.

• Pumpkin Pie Pancakes – Fluffy, cozy, and perfectly spiced, these pancakes taste like a fall morning in every bite.
• Easy Breakfast Ideas – A collection of simple, satisfying breakfast recipes that’ll make mornings a little brighter and a lot easier.
• Crustless Sausage & Veggie Quiche – A protein-packed, low-carb breakfast option that’s perfect for meal prep or weekend brunch.

Each of these recipes has its own twist, but they all bring that same homemade comfort to your breakfast table.