Bacon Spinach Quiche with Herbs de Provence

by | Dec 2, 2020

slice of bacon quiche with spinach

Bacon Spinach Quiche with Herbs de Provence

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Quiche is one of those meals that seem a lot fancier than it probably is. Of course, adding more French words, like “Herbs de Provence,” definitely helps. I usually opt for a crustless option (AKA, “fritatta,”) but I happened to have a leftover pie crust from Thanksgiving. I decided to put it to good use for some traditional brunch fare.

Starting with a higher temperature and then turning down the oven part way helps the custard set and remain smooth without causing a scrambled egg texture.


  • Author: Megan Collins
  • Prep Time: 10-15
  • Cook Time: 45
  • Total Time: 55
  • Yield: 6-8 1x
  • Category: brunch
  • Method: baking
  • Cuisine: quiche



1 9-inch frozen pie crust, unthawed

4 eggs

1 cups half and half or whole milk

6 slices of bacon

1/2 cup frozen chopped spinach, drained and pressed

1/2 cup shredded cheese – I used a mozzarella and parmesan blend

1 teaspoon Herbs de Provence

1/4 teaspoon salt

1/4 teaspoon pepper


  1. Preheat oven to 425 degrees. Place unthawed pie crust on a cookie sheet and set aside.
  2. In a medium mixing bowl, add eggs and beat lightly. Add half and half, salt, pepper and Herbs de Provence. Whisk until well combined and set aside.
  3. Chop bacon into 1/4 to 1/2 inch pieces and cook in a skillet on medium-high heat until all of the fat is rendered and the pieces are crispy. You can reserve the bacon fat for another recipe, or use it to cook eggs, etc.
  4. Drain the fat from the bacon pieces and place in the bacon in the pie crust.
  5. Add cheese and drained spinach to the pie crust and gently mix the bacon, cheese, and spinach making sure not to puncture the pie crust.
  6. Add the custard mixture to the pie crust.
  7. Carefully move the quiche on the cookie tray to the oven and bake for 15 minutes.
  8. Turn temperature down to 350 degrees and bake for 30 more minutes.
  9. Once quiche is brown on top, remove and test the custard set by using a knife in the center of the quiche.
  10. Let cool on a rack for 10-15 minutes. Serve warm or chilled.

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