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Spinach Quiche With or Without Bacon!

by Pennie on October 7, 2012

This is my go-to recipe when I don’t want to engage my brain about cooking.  I’ve been making it so long, I’m sure I could do it while asleep!  I’ve long since forgotten where I got the recipe, but I’m guessing it was from Kraft because in the beginning I always used Cracker Barrel cheese.

The ingredients and instructions below are the originals but over time they have varied based on what I’ve had in the house.  Cheese – most times I use sharp cheddar as the base, but I like a mix; so I’ll swap in monterey jack, or colby, or whatever.  People in my house don’t like swiss, but I would totally try with swiss.  As stated above, bacon is in or out depending on whether I have any or if I feel like cooking it.

Sometimes 1 full cup of milk is too much and the quiche is wet, as a result I start with 3/4 cup and add as needed.  I’ve used bagged, unthawed spinach and it still worked!  I’ve also substituted broccoli and asparagus.  And finally cooking time: generally I never go over about 45 minutes-but ovens vary so check early and go from there.  It’s a great, easy, tasty recipe.  Enjoy!


  • 1 ready-to-use refrigerated pie crust or frozen pie shell, thawed
  • 2 cups shredded sharp cheddar cheese
  • 2 Tbsp. flour
  • 1 10 oz. pkg. frozen chopped spinach, cooked, well drained
  • 1 cup milk (I’ve used skim to whole – take your pick)
  • 2 eggs, beaten (I use large)
  • 3 slices bacon, cooked, crumbled (optional)
  • 1/2 tsp. salt
  • Dash pepper


  1. Preheat oven to 350°F.
  2. If you use a refrigerated pie crust line a 9″ pie plate with crust; crimp edge.  If you are using a frozen pie shell, just thaw in tin and you are ready to go!
  3. Toss cheese with flour in mixing bowl. Mix in rest of ingredients. Pour into crust.
  4. Bake 1 hour or until knife inserted in center comes out clean.

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{ 2 comments… read them below or add one }

1 melissa Jump October 7, 2012 at 5:04 pm

I love the giveaway up above please pick me.

2 Jennifer M October 7, 2012 at 9:23 pm

YUM!!!! I can’t wait to try this!

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