This is the Bacon spinach quiche that built my bakery's reputation. Buttery crust, smoky bacon, tender spinach, creamy custard. It’s elegant enough for brunch, easy enough for meal prep, and protein-forward enough to keep you full for hours.
Protein Score
- Protein per serving: 16g
- Balanced: 10 to 25g protein per serving
- Eggs + bacon + Parmesan give this quiche solid protein structure without needing heavy carbs.
Protein Boost (optional)
Want to push it toward Powerhouse territory?
- Add ½ cup cottage cheese to the egg mixture
- Replace cream with ½ cup Greek yogurt + ½ cup milk
- Increase eggs to 4 total
- Add ½ cup shredded Gruyère or Swiss
That easily moves it closer to 20–22g per serving.
Why you will love this quiche
- Egg-based custard = complete protein
- Spinach adds volume + nutrients without extra carbs
- Bacon delivers salt + fat, making this satisfying
- Blind baking prevents a soggy crust
This is a protein-forward brunch recipe that still feels indulgent.
Bacon spinach quiche
Ingredients
- 1 prepared pastry crust or homemade pastry dough
- 1 packet baby spinach chopped
- 2 garlic cloves minced
- 10 bacon strips sliced
- 2 tablespoon olive oil
- 3 eggs beaten
- 1 leek thinly sliced
- ⅓ cup grated Parmesan
- 1 cup heavy cream
- Salt + black pepper
Instructions
Cook the filling
- Heat olive oil in a skillet over medium heat.
- Add leek, garlic, and bacon. Cook 8–10 minutes until softened and bacon is cooked.
- Add spinach and cook until wilted.
- Drain excess moisture and cool 5 minutes.
Blind bake crust
- Preheat oven to 350°F (175°C).
- Line pastry with parchment, add weights or beans.
- Bake 10 minutes. Remove paper and weights.
Make custard
- Whisk eggs, cream, salt, pepper, and Parmesan.
Assemble
- Spread spinach-bacon mixture in crust.
- Pour custard over filling.
Bake
- Bake 35–40 minutes until set but slightly jiggly in center.
Rest 10–15 minutes before slicing.
Nutrition
Texture Guard
Quiche can get watery. Here’s how to avoid it:
- Sauté the spinach fully and drain the moisture before adding
- Let the bacon mixture cool 5 minutes before adding eggs
- Don’t overbake. The center should jiggle slightly
- Rest 10–15 minutes before slicing
Storage + Meal Prep
Fridge: 4 days
Freezer: 2 months (slice before freezing)
Reheat: 300°F oven 10–15 minutes or air fryer 5–7 minutes
Meal prep tip: Bake on Sunday, slice, and store individually for protein-rich breakfasts.
FAQ
1) Can I make bacon spinach quiche without crust?
Yes. Bake filling directly in greased dish for a crustless, low-carb quiche.
2) Can I substitute milk for cream?
Yes, but texture will be lighter. Greek yogurt works well too.
3) How do I keep quiche from being watery?
Drain spinach well and avoid overbaking.
4) Is quiche high in protein?
Yes. Eggs, bacon, and cheese provide balanced protein.
5) Can I make this ahead?
Absolutely. It reheats beautifully.
6) What cheese works best?
Parmesan, Gruyère, Swiss, or sharp cheddar.
7) Can I add mushrooms?
Yes, but sauté and drain first.
Try these next
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
A buen tiempo.
Con Fuerza y Sazón,
Gaila
AFPA Certified Nutritionist, Dominican Cook, Bariatric Patient
Did you make this recipe? I want to see your plate! Tag @strengthandsazon and use #StrengthAndSazon so I can share your creation with our whole community 🇩🇴
Want more high-protein Latin recipes? Grab your free recipe guide and explore everything at strengthandsazon.com
Let's stay connected:
I am so glad I stumbled upon your blog with this spinach quiche recipe. It was the first to make it and it was a huge hit yesterday. Thank you so much.
Thank you Sheila! I am so glad you liked it!