A classic quiche is one of those foods you can whip up with just a few common ingredients. This easy recipe gives you a good base from which you can develop your own family favorite.

Just keep in mind that a quiche has three parts: the crust, the custard, and the filling. Once you've got the first two down pat, the third is completely up to you. This recipe is for a hearty spinach, bacon, and cheese quiche that would be great for breakfast, lunch or dinner. It even freezes well!

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Ingredients (makes 2 quiches)

2 frozen pie crusts (not deep dish)
8 large eggs
1-1/4 cup of half-and-half
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 cups of frozen chopped spinach, thawed and drained
1 cup of chopped ham or cooked bacon
2 cups of shredded cheese (I used Colby-Jack)
extra shredded cheese for sprinkling on top

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Preheat the oven to 375 degrees and thaw the pie crusts on the counter for about 10-15 minutes while the oven heats up. Pierce the crusts along the bottoms and sides, then pre-bake for 10 minutes. 

Prepare the custard by beating together the eggs and milk along with all of the dry seasonings. Remove the pie crusts and carefully sprinkle half of the spinach, chopped ham, and cheese on to each crust. Use a measuring cup to slowly pour the custard over each quiche and top with some extra shredded cheese.

Bake for 25-30 minutes, until the custard is just set. Remove from the oven and allow to rest at least 10 minutes before slicing.


  • A veggie quiche could include chopped onion, tomatoes, bell peppers, and mushrooms, all lightly sautéed before adding to the pie crust.
  • For a decadent seafood quiche, try lump crabmeat and chopped artichoke hearts. 
  • A classic Quiche Lorraine requires chopped bacon, Gruyere, and diced shallots for a mellow, sophisticated combination.

This may seem like a heavy recipe, but you'll be cutting each quiche into 6 or 8 pieces. You can keep it in the fridge for a quick breakfast on the go or freeze it for later. It's a really great option for meal prepping!

*The photos in this article are by Sarina Petrocelly.

Do you have a favorite quiche filling? Share it with us in the comments!