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Easy Bacon Spinach Swiss Quiche Recipe Perfect for Mothers Day Brunch

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A simple and delicious quiche featuring crispy bacon, fresh spinach, and Swiss cheese in a tender, flaky crust. Perfect for a fuss-free yet impressive Mother’s Day brunch or any cozy morning.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 6 slices thick-cut bacon
  • 4 cups fresh spinach, loosely packed (about 120g), washed and roughly chopped
  • 1 ½ cups shredded Swiss cheese (about 150g) – Emmental or Gruyère can be used
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • ½ cup milk (120ml), whole or 2%
  • ½ small yellow onion, finely diced
  • 1 clove garlic, minced (optional)
  • Salt and freshly cracked pepper to taste
  • A pinch of freshly grated nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Place the pie crust in your 9-inch dish and set aside. Prick the bottom a few times with a fork to prevent bubbling if using store-bought crust.
  2. Heat a skillet over medium heat and cook the 6 slices of thick-cut bacon until crisp, about 6-8 minutes. Remove bacon and drain on paper towels. Once cooled, chop into bite-sized pieces. Save 1-2 teaspoons of bacon fat in the pan or drain it if preferred.
  3. In the same skillet, add diced onion and minced garlic, sauté over medium heat until soft and translucent, about 3-4 minutes. Add chopped spinach and cook, stirring, until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together 4 large eggs, 1 cup heavy cream, and ½ cup milk until smooth. Season with salt, pepper, and a pinch of freshly grated nutmeg.
  5. Add the cooked bacon, sautéed spinach mixture, and 1 ½ cups shredded Swiss cheese to the custard. Stir gently to combine evenly.
  6. Pour the mixture into the prepared pie crust, spreading it out evenly. Tap the dish gently on the counter to settle the filling and remove air bubbles.
  7. Bake on the middle rack of the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden. A knife inserted into the center should come out clean.
  8. Let the quiche cool for 10-15 minutes before slicing to allow the custard to finish setting.

Notes

Bring eggs to room temperature before mixing for even custard. Cook bacon slowly for best texture. Wilt spinach thoroughly and press out excess moisture to avoid soggy quiche. Cover crust edges with foil if browning too quickly. Let quiche rest before slicing for clean cuts. Can assemble the night before and bake fresh in the morning. For gluten-free, use gluten-free crust; for vegetarian, omit bacon and add mushrooms or tomatoes; for dairy-free, use coconut cream and vegan cheese alternatives.

Nutrition

Keywords: bacon quiche, spinach quiche, Swiss cheese quiche, Mother's Day brunch, easy quiche recipe, brunch recipe, savory pie

Find it online: https://coracooks.com/easy-bacon-spinach-swiss-quiche-recipe-perfect-for-mothers-day-brunch/