Today I’m wrapping up Breakfast Week on IBC.

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

Yes, it’s true, Breakfast Week is coming to an end. However, I’m going to keep this series somewhat open-ended. This means I’ll probably pop back in with another breakfast week here and there until I’ve exhausted the topic. Sound good?

Other than my secret bacon recipe, this week was mostly focused on the sweeter side of things. However, given how much I love sweets, that probably was to be expected.

I thought I’d conclude things today with an incredibly delicious quiche recipe.

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

If you haven’t had quiche, I hope you’ll give it a try. In case you’re not sure what it is, it’s like an omelet baked in a pie crust. But that omelet is really decadent and full of cheese, meats, and vegetables. It’s good stuff. For the filling, you can use whatever you like – bacon, ham, lobster, turkey, just veggies, etc. The combinations are endless.

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

Back in my high school days, I worked at a country-style cafe. Quiche was always on the menu, so I’ve been eating and loving it for a long time. Naturally, it works well for breakfast and brunch, but it also makes a great lunch when served with a side salad.

After trying many combinations, I’ve come to love the combination of spinach, bacon, and Swiss cheese the best. I’m not sure why it is, but the flavors work wonderfully together. And there’s bacon involved.

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweekPlus, if you if cook up your bacon the way I recommended earlier, it’s even better.

For my quiche, I used a store-bought crust. (Don’t tell!) However, you can make your own if you wish. I also like to pre-bake the crust just for a few minutes. This keeps it from getting terribly soggy when you pour in the egg mixture.

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

As always, I recommend buying quality cheese and shredding it yourself. I think this makes a huge flavor difference in recipes. As much as I love the convenience of bagged shredded cheese, nothing beats the taste and texture when you grate it fresh. Trust me.

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

Other than that, the recipe is pretty easy and straight forward. Here we go!

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

Spinach, Bacon, and Swish Quiche

Here's what you will need:
6 eggs (large), beaten
1 1/2 cups heavy cream (or half and half)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (packed) baby spinach, chopped
1 pound bacon, cooked and chopped
1 1/2 cups Swiss cheese, shredded
1 refrigerated or homemade pie crust (9-inch)

Begin by preheating your oven to 350 degrees F.

Fit your pie crust into a glass pie plate and pierce the crust in a few places with a fork. Bake for about 5-6 minutes. Remove from the oven and cool.

In a large bowl, whisk together the eggs, cream, salt, and pepper.

Next, combine the spinach, bacon, and Swiss cheese and add it to your pie crust. Then, pour your egg mixture on top.

Bake for 45-50 minutes or until the egg mixture is set in the middle. Cool slightly. Divide into eight wedges and serve warm.


Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

That’s it, my friends. Simple and so delicious.

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

If you’re looking for something different for breakfast or a fun take on lunch, quiche might be your new best friend.

Spinach, Bacon, and Swiss Quiche | #IBCbreakfastweek

I hope you’ve enjoyed Breakfast Week! Until next time.

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.

Posted By at 7:18 PM
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  • Emily at

    Yum. I’ve enjoyed all of your breakfast posts. They looked easy enough and impressive, my favorite combo.

  • Colleen at

    Any tips on how not to eat the bacon before you add it to the quiche? ; 0

    • Michael Wurm, Jr. at

      Lock it up and throw away the key? Haha!

      xo Michael

  • vanessa at

    What beautiful quiche…can’t wait to try when we have breakfast for dinner this week!! 🙂


    I made this for dinner last evening, and my husband loved it! So, yes, real men eat and love quiche!

  • Julie at

    This looks great! I also use prepared crusts for my quiche 😉 But the tip about cheese is good to know, and I will have to try the half and half instead of milk. I’ll bet it will taste better. I think I like bacon almost as much as you do!

  • Beth Van Pelt at

    This quiche is SO fabulous! Made as directed and it looked just like your photos! Shredding your own Swiss and cooking bacon as suggested is a must! Thanks for a great recipe! Going to have the last piece right now!

  • Deb at

    Love , love your recipes and have shared many. Can this quiche be configured for a 9×13? I need a larger amt. for volunteering. Thanks Tons!

  • James at

    I have the the same recipe and these ingredients make enough for 2 pie crusts(frozen/store bought) my store only sells a 2 pack crust so it works out perfectly, anyway great recipe and thanks for sharing!!

  • Cunat Spencer at

    Oh man! I made this for dinner tonight and it was AMAZING. I loved the tip of pre-baking the crust (i’d never done that before). Thanks!

    • Michael Wurm, Jr. at

      You’re so welcome! It’s one of my favorites. I’m glad you enjoyed it.

      xo Michael

  • Lilly at

    Can this be frozen and then baked?

    • Michael Wurm, Jr. at

      Maybe, but I personally wouldn’t. I’d imagine the crust would get soggy.

      xo Michael

  • Kim G at

    Spectacular quiche, will make again and again!!

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