Bacon, Spinach & Gruyere Quiche

Bacon, Spinach & Gruyere Quiche

By Alyssa Gibson, Baker

Quiches are so easy to make and taste amazing. They are great during the holidays and can be made in advance as a great option for breakfast. Feel free to replace the Gruyere cheese with any replacement you choose. You can also try replacing the spinach with asparagus for an even tastier dish!


  • 1 Wholly Wholesome Pie Crust or your preferred pie crust!
  • 1/4 Cup Yellow Onion (Minced)
  • 3 Cups Fresh Spinach (I love using Monroe Farm’s Fresh Spinach)
  • 3 Eggs
  • 1 1/2 Cups Whole Milk
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/8 tsp Nutmeg
  • 1/3 Cup Grated Gruyere Cheese
  • 1/4 package Bacon

    Preheat oven to 400°F. Poke thawed pie crust with a fork all over. Stick in freezer for 15 minutes. Bake the pie crust until edges are light golden, about 15 minutes. Let cool briefly. Reduce oven temperature to 375°F. While the crust is in the freezer/cooking, begin to prepare the filling.

    First chop bacon into small pieces. Cook bacon until crisp. Remove bacon from pan, KEEP THE BACON FAT! Add the minced onions to the fat and cook until lightly browned and translucent. Add spinach and cook until wilted. In a bowl, mix together the eggs, milk, salt, and pepper. Add spinach mixture to the bowl and stir to combine. Sprinkle the gruyere cheese and bacon in the bottom of the shell. Pour in the spinach mixture. Bake until the filling is set and crust is golden, about 30-35 minutes.

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