This Gal Cooks

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!

Tomato Bacon and Spinach Quiche - This Gal Cooks

Tomato Bacon Spinach Quiche

Something that I enjoy greatly but don’t bake often enough is quiche. Quiche is a pretty versatile meal. You can make it with just about any meat or veggie and it’s great for breakfast, lunch or dinner. The typical quiche that I prepare consists of ham, onion and swiss cheese. Last night I decided to go outside the box and make a different type of quiche. I had leftover pie crust dough from a recipe I made last week (not a homemade pie dough, this one was store bought) as well as some bacon and frozen spinach. I decided to make a Tomato Bacon Spinach Quiche to give us dinner and perhaps breakfast for a couple of days. All I had to get was a tomato and some more shredded cheese (which happened to be BOGO free at my grocery store this week!) This quiche turned out pretty good. I will definitely make it again. The addition of the tomatoes really paired well with the spinach and bacon. I hope you enjoy this recipe.

Tomato Bacon & Spinach Quiche

Tomato Bacon & Spinach Quiche

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


  • 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


  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.

Tomato Bacon and Spinach Quiche - This Gal Cooks


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72 comments on “Tomato Bacon Spinach Quiche”

  1. found you via pin junkie- pinned!

  2. I love quiche, but haven’t made one for a long time. This looks perfect! Thanks for sharing on Foodie Friday

  3. Delicious! Pinned for later! :)

  4. Looks pretty! I love any quiche, especially with bacon. I always convince myself that the health benefit of the spinach balances out the bacon. Ha!

  5. Oh wow, Julie! This looks so, so good! :)

  6. Oh how delicious…. I love quiche! I’d love to have you come and share at Super Saturday Show & Tell today :) xoxo~ Ruthie

    • Thanks so much for sharing at Super Saturday Show & Tell today… I’m so glad you came to party with me!! I hope you’ll come back again next week :) xoxo~ Ruthie

  7. I often clean out my refrigerator by making quiche. Yours came out beautiful. The tomatoes are a nice touch.

  8. LOVE the idea of putting the crust into a cake pan. Shallow pie pans for quiche have always made me nervous.

  9. This looks so good. I’m going to this recipe. Wish me luck. :)

  10. Quiche of any kind is a favorite dinner at our house, and the hubby will like this one because it has spinach in it.

  11. Looks amazing and you make it look so perfect and easy!

  12. Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured this evening!
    I hope you are having a wonderful weekend, and join me tomorrow night for Make the Scene Monday #62!

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  14. This looks aaahmazing. Stopping from I should be mopping the floor.. and pinning

  15. Thanks for sharing at Saturday Dishes, Julie, this week we’ll have a St Patrick’s day party, bring anything green! ~ Paula

  16. This looks AMAZING! That first photo is especially gorgeous. I love bacon, spinach, and tomato in my omelette, so I’m sure I would love this. Pinning to try very soon!

  17. Pingback: Tomato Bacon Spinach Quiche |

  18. I do love quiche, this looks delicious. I like to serve quiche with fresh pico. Yummy.

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  22. Ok, I have seen this on your side bar for a while now but never clicked on it. Saw it at the Lady behind the curtain and it looked amazing. This would be perfect for a saturday breakfast, love this recipe! :)

  23. Pingback: Tomato Bacon Spinach Quiche | Foods, Drinks & Recipes

  24. Over from Marvelous Mondays Tomato round up. Pinned and as soon as I go to the store for milk we’re having this for lunch. for what it’s worth

  25. Visiting via Call Me PMc – Pinned this for a brunch.

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  28. It’s an awesome piece of writing for all the web
    viewers; they will take benefit from it I am sure.

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  30. So glad I found you through ZipList, (recipe finder & organizer). Can’t wait to make your quiche recipe for dinner. More than likely will add sauteed cremini mushrooms into the ingredients list.

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  37. Pingback: 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! - Pinterest Cooks

  38. Pingback: 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! - Pinterest Cooks

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  42. Yummy yummy! :) Loved this recipe and will be making it again!

  43. I have made a lot of quiche recipes but this one has been the best so far. Very fluffy and excellent taste.

  44. Would this work with fresh spinach that has been wilted?

  45. Can this recipe be frozen? Or any ways you would recommend to prep parts ahead of time? Thanks!

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  48. This quiche is AH-mazing! I made it for work and everyone loved it! I doubled the bacon since we have quite a few meat lovers and it was great. It also looks super pretty with the tomatoes on top!

    • Hi Kristi,

      Thank you for stopping by to let me know you enjoyed the recipe! Doubling the bacon was a great idea because BACON! Glad you enjoyed the recipe. :)

      • Julie first try at making this looks yummy! Question though you said you can freeze this? I’m making now for the AM best to freeze or make now and warm up in morning

        • Hi Carmen,

          I have never frozen this recipe. The only freezing mentioned in the recipe is to freeze the pie crust for 15 minutes before baking. If you’re preparing and baking tonight, I suggest refrigerating and reheating in the morning. I hope this helps. Please do let me know if you have any other questions. :)

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  50. Hi Julie! I was hoping you could possibly help me out with a few questions I have.
    I am working on an informative speech and picked this delicious quiche recipe to demonstrate.
    But I need to cite it in order to give you credit. It needs to be in APA Format. So, I need your last name if you can provide it for me and the year in which you created/ posted this recipe. Thank you!!!

  51. I’m a vegetarian so I made the quiche with vege bacon, almond milk, a soy creamer, and vegan cheese. It’s wonderful!.

  52. I made this with a spaghetti squash crust — delicious!

  53. This is delicious! My grown daughter requests it every year for her birthday brunch. Thank you for sharing it on pinterest.

  54. Made this last week for our Thursday night dinner. I only used the whole milk and not the half and half. Added 3 extra eggs from our hens….and used Monterey Jack cheese for both cheeses. Less fat calories from the cheese that way. And fresh homegrown tomatoes. My husband loved it. I served it with a fresh green salad.

    Rating: 4
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  58. Hi my pie crust slides down the sides of my pie dish when it gets baked by itself, any suggestions?

    • No, I am not sure how to stop that. I have the same issue but it doesn’t slide too much.

    • Hi, I know I’m about 6 months late on this, but the way to stop the shrink is with pie weights. I just use parchment paper, with the contents of an uncooked bag of beans on top. Also pressing your crust into the sides and bottom of the pan will help reduce shrinkage. I’m lucky I was using store bought crust, and was able to grab the second one out of the freezer to try again. I should’ve known better, but I thought freezing the pie crust in the pan would prevent this problem, but it wasn’t enough for mine. The quiche smells good in the oven, I’m looking forward to having it for dinner :-)