Leftover Bacon Quiche with Spinach 🥓🥬 That Turns “What’s in the Fridge?” into “Whoa, That’s Brunch!”

You’ve got a few lonely bacon strips, a bag of spinach pretending to be salad, and eggs. That’s not scraps—that’s a power move. This Leftover Bacon Quiche with Spinach 🥓🥬 is the brunch flex you didn’t know you needed: fast to prep, high on flavor, low on effort.

It’s rich, savory, and secretly efficient—clean out the fridge, feed everyone, and look like you planned it. Want something that reheats like a champ and tastes even better on day two? This is that play.

What Makes This Recipe So Good

• Perfect use of leftovers: Bacon that’s already cooked is flavor gold.

  It adds smoky depth without babysitting a skillet.

• Balanced richness: Creamy custard, salty bacon, and earthy spinach keep the quiche satisfying without feeling heavy.
• Customizable: Swap cheeses, add herbs, or toss in veggies you’ve got. Quiche is basically a delicious, edible spreadsheet—mix and match.
• Meal-prep friendly: Holds up in the fridge for days and reheats beautifully. Breakfast, lunch, or midnight snack?

  Yes.

• Beginner-proof: Store-bought crust, simple steps, big results. No culinary degree required.

What You’ll Need (Ingredients)

• 1 pie crust (9-inch), store-bought or homemade
• 4–6 slices leftover cooked bacon, chopped
• 2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and well-squeezed)
• 1 cup shredded cheese (Gruyère, cheddar, or Swiss are great)
• 4 large eggs
• 1 cup half-and-half or heavy cream (or 3/4 cup milk + 1/4 cup cream)
• 1/4 teaspoon kosher salt (adjust to taste depending on bacon and cheese)
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional but tasty)
• 1/8 teaspoon nutmeg (classic quiche move, trust it)
• 1 tablespoon olive oil or butter (for sautéing spinach if using fresh)
• Optional add-ins: 2 tablespoons chopped scallions, 1 tablespoon Dijon mustard, pinch of red pepper flakes

Cooking Instructions

1. Preheat and prep the crust: Heat oven to 375°F (190°C). If using a store-bought crust, place it in a pie dish and prick the bottom with a fork.

   Blind bake 10 minutes to prevent sogginess.

2. Sauté the spinach (if fresh): Warm oil or butter in a skillet over medium heat. Cook spinach 2–3 minutes until wilted. Cool slightly and squeeze out excess moisture.
3. Whisk the custard: In a bowl, whisk eggs, half-and-half, salt, pepper, garlic powder, and nutmeg until smooth.

   If using Dijon, whisk it in now.

4. Layer the fillings: Sprinkle half the cheese over the par-baked crust. Add chopped bacon and spinach evenly. Top with remaining cheese.
5. Pour and settle: Pour the egg mixture over fillings.

   Tap the dish gently to release air bubbles and level the surface.

6. Bake: Bake 30–40 minutes until the center is set but slightly jiggly and the top is lightly golden. If edges brown too fast, tent with foil.
7. Rest: Let the quiche cool at least 10–15 minutes. This finishes the set and makes slicing clean.

   Yes, waiting is annoying. Do it anyway.

8. Slice and serve: Cut into wedges. Great warm, room temp, or cold.

   Add a simple salad if you want to feel virtuous.

How to Store

• Refrigerate: Cool completely, then wrap tightly or store in an airtight container for up to 4 days.
• Freeze: Wrap slices individually in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm slices in a 325°F (165°C) oven for 10–15 minutes or microwave in 20–30 second bursts. Oven keeps the crust crisp, FYI.

What’s Great About This

• Zero waste, maximum flavor: Leftover bacon = built-in umami and crunch.

  Spinach keeps it bright and balanced.

• All-day versatility: Breakfast meeting? Lunchbox upgrade? Late-night “I deserve this” snack?

  It fits.

• Plays well with your fridge: Cheese bits, half onions, stray herbs—invite them to the party.
• Elegant with minimal effort: It looks fancy without requiring fancy. IMO, that’s the dream.

What Not to Do

• Don’t skip par-baking the crust: Unless you love soggy bottoms. You don’t.
• Don’t add wet spinach: If using frozen, squeeze it like it owes you money.

  Excess water ruins texture.

• Don’t over-salt: Bacon and cheese are already salty. Taste your mix or go light.
• Don’t overbake: Dry, rubbery quiche is sad. Pull it when the center still has a slight jiggle.
• Don’t cut immediately: Resting helps custard set and flavors settle.

  It’s worth the 10-minute patience test.

Different Ways to Make This

• Crustless quiche: Grease the pie dish, skip the crust, and bake 5–10 minutes less. Low-carb, still awesome.
• Cheese swap: Try feta + mozzarella for tang, or pepper jack for heat. Gruyère is classic and melty.
• Veggie upgrades: Add sautéed mushrooms, caramelized onions, or roasted red peppers.

  Keep total fillings to about 2 cups.

• Herb boost: Chives, thyme, or basil add freshness. Fold 1–2 tablespoons into the custard.
• Dairy tweaks: Use all milk for lighter texture or all cream for ultra-rich. Oat milk barista-style works in a pinch.
• Mini quiches: Use a muffin tin.

  Bake 18–22 minutes. Great for brunch spreads and portion control you’ll ignore.

• Spice profile: Add a pinch of smoked paprika or cayenne for warmth. Red pepper flakes = subtle kick.

FAQ

Can I use raw bacon?

Yes, but cook it first.

Render until crisp, drain, and cool before adding. Raw bacon in a custard equals greasy puddles and sadness.

Do I have to blind bake the crust?

Technically no, but practically yes. Blind baking prevents a soggy bottom and keeps the crust flaky under the custard.

Can I make this dairy-free?

Use a sturdy non-dairy milk (oat or almond) and a dairy-free cheese you like.

The texture will be slightly lighter, but still delicious.

Why is my quiche watery?

Likely too much moisture from spinach or undercooked veggies. Squeeze spinach well and pre-cook watery veggies. Also, don’t slice while piping hot.

How do I know when it’s done?

The edges puff slightly and the center wobbles like Jell-O, not soup.

A knife inserted near the center should come out mostly clean.

Can I make it ahead?

Absolutely. Bake, cool, and refrigerate up to 24 hours. Reheat in the oven at 325°F until warmed through.

It also freezes great by the slice.

What’s the best cheese for this?

Gruyère for nutty elegance, cheddar for classic comfort, Swiss for mild meltiness. Mix two for best flavor and texture.

In Conclusion

This Leftover Bacon Quiche with Spinach 🥓🥬 is the brunch hack that respects your time and your pantry. It’s rich without being heavy, flexible without being fussy, and impressive without drama.

Make it once and it becomes a habit: a reliable, crave-worthy way to convert leftovers into applause. Stack your slices, stash a few for later, and enjoy the smug satisfaction of a fridge that works for you. Brunch?

Handled.