Bacon Florentine Quiche is full of salty bacon, fresh spinach, onion, and two kinds of cheese. Such a great make-ahead brunch recipe.
My favorite thing about quiche is how easy they are to adapt and customize. They are great for using up whatever is at the back of your fridge.
I’ve used Swiss and cheddar cheese but any type of cheese can be used. Mushrooms or bell pepper can be used instead of onion or in addition to.
This recipe is very easy to make using a frozen pie crust.
How To Make Bacon Florentine Quiche?
- First, pre-bake the pie crust for 10 minutes.
- Cook the bacon.
- Cook the onion in the bacon grease and the add the spinach to wilt it.
- Whisk together the eggs, half-and-half and salt and pepper.
- Scatter the bacon in the bottom of the pie crust, followed by the onion/spinach mixture.
- Pour the egg mixture into the pie crust and sprinkle the cheese on top.
- Bake for 30 to 35 minutes or until set.
Can be eaten warm, room temperature or cold and it makes a great breakfast, lunch, or dinner.
I always like to serve quiche with some fresh fruit.
Will keep in the refrigerator for 4 to 5 days. Can be rewarmed in the microwave.
Can Quiche Be Frozen?
Yes! Allow the quiche to cool completely, wrap it well in plastic wrap or aluminum foil. When ready to eat it, thaw it in the fridge overnight and then heat at 350 degrees until warmed through. It would be super easy to double this recipe and freeze one quiche for later.
Be Sure To Try These Other Great Quiche Recipes:
- Jalapeno Popper Quiche
- BLT Quiche
- Denver Omelet Quiche
- Bacon and Potato Quiche
- Easy Ham and Cheese Quiche
- 8 slices bacon, chopped
- 1 deep dish frozen pie crust
- 1/2 a medium sweet or yellow onion, diced
- 2 cups baby spinach leaves
- 6 large eggs
- 1/2 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup shredded sharp cheddar cheese
- 1/3 cup shredded swiss or mozzarella cheese
- Preheat oven to 350 degrees.Remove frozen pie crust from freezer and let it sit on the counter while the oven heats.
- Poke holes in the bottom of the pie crust with a fork. Bake for 10 minutes.
- Meanwhile, cook bacon in a large nonstick skillet until crispy. Remove it with a slotted spoon and set aside.
- Drain off all but 2 tablespoons of bacon grease from the skillet. Place skillet over medium heat. Add the onion and cook for 3 minutes.
- Add spinach and cook for another minute or so to wilt the spinach. Remove from heat.
- In a large bowl, whisk together eggs, half-and-half, salt and pepper.
- Scatter bacon in the bottom of the pie crust. Tops with the spinach/onion mixture.
- Pour the egg mixture into the pie crust and sprinkle the cheddar and swiss cheese on top.
- Bake for 30 to 35 minutes or until quiche is completely set. Let cool for 10 minutes and cut into wedges.
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