Bacon, Spinach and Sweet Onion Quiche

Jessica Ivey, RD

This quiche is comfort food at it’s finest – rich and delicious, but also nutritious and satisfying. Serve as part of weekend brunch with family or friends, or prep ahead and enjoy for breakfast during the week. If you’re eating gluten-free or prefer frittatas, just leave out the crust and add ingredients directly into a sprayed pie dish.


This recipe was reprinted with permission from Jessica Ivey, RD. 

Total Time

Prep Time

Cooking Time




For the crust:
2 cups All-purpose flour
2 Tbsp Chopped fresh thyme leaves
1 tsp sugar
1/2 tsp Salt
3/8 tsp Baking powder
7 Tbsp Olive oil
1/4 cup Cold water
For the filling:
4 slices Center-cut bacon
1 medium Sweet onion, chopped
3 cups Fresh spinach, coarsely chopped
5 large Eggs
1 cup Milk
2 tsp Dijon mustard
1/4 tsp Salt
1/8 tsp Paprika
4 ounces Soft goat cheese


  1. Preheat oven to 350˚F. Whisk together flour, thyme, sugar, salt, and baking powder in a large bowl. Whisk together olive oil and water, and pour over dry ingredients, stirring with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Crimp the edge or flatten with the tines of a fork.

  2. Cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet; discard any remaining drippings. Crumble bacon, and set aside.

  3. Add onion to drippings in skillet, and saute over medium heat about 8 minutes or until tender and golden brown. Add spinach, and cook, tossing frequently, just until spinach wilts. Spread spinach mixture over crust in pie plate; top with crumbled bacon.

  4. Whisk together eggs, milk, mustard, salt, and paprika. Pour egg mixture over spinach layer in pie plate. Crumble goat cheese over the top of the quiche.

  5. Bake 40 to 45 minutes or until set in the center. To check for doneness, just use an oven mitt to give the oven rack a shake, and you’ll know the quiche is done when it no longer jiggles in the center. Remove from oven, cool slightly, then cut into 6 wedges and serve.

Nutritional Information

Makes 6 servings
Per Serving
  • Calories: 482
  • Total Fat: 28g
  • Saturated Fat: 8g
  • Sodium: 530mg
  • Carbohydrates: 40g
  • Dietary Fiber: 2g
  • Protein: 15g

Myplate Equivalents

Protein: 1 oz
Grain: 2.5 oz
Fruit: 0
Vegetable: 0.5 cup
Dairy: 0.25 cup

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