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Spinach & Goat Cheese Quiche

Quiche for Breakfast? Lunch? Dinner? We'll take quiche any time of day. Even cold out of the fridge or reheated the next day. It always satisfies.

Welcome to our recipe & craft tutorial blog - your online resource for everything we share to help you make your home more full of things that bring you joy. Today we're making quiche with bacon (turkey bacon to be precise), spinach, onion, and the special ingredient - soft goat cheese.

This quiche is so customizable. You can add mushrooms, sundried tomatoes, crumbled sausage, whatever you're in the mood for! (Or whatever you have sitting in the fridge waiting for a rainy day). Just be sure to give your ingredients a quick pan sautee before throwing them in your pie. Any excess moisture they're holding runs the risk of making your quiche turn soggy. Here are a few tips before you get started, and, disclaimer, as an Amazon Associate, I earn from qualifying purchases, at no expense to you of course. Product links are paid. Nevertheless, these are the products I use and love:

1. Start with the right tools:

  • If you don't own a set of silicone spurtles, consider making your time in the kitchen more enjoyable and upgrade your tools to this more versatile set. From separating eggs and getting that last bit of dough out of your bowl to stirring your instapot and lifting that delicate omelette off your non-stick cookware pan, this set does it all. Seriously. We love it. You can purchase your set of Open Road House silicone spurtles in blue or gray here:

  • An aluminum pie tin just makes better pie crust, plain and simple. We use a set of vintage pie tins that have been collected through the years, but these pie tins made by the USA Pan Store are the best you'll find, hands down. Aluminized and made in the USA - highly recommend:

2. Prebake your pie crust! Ever bite into a pumpkin pie at Thanksgiving or a chocolate mousse pie at Christmas time and the whole world feels right until you realize you're chewing a hunk of undercooked pie dough? Avoiding this trauma is simple - prebake your pie crust. 30 minutes at 350F is enough time to cook your pie dough without browning it. You'll be so happy when your first bite of quiche is resting on a flaky crispy piece of crust.

3. Buy the good cheese. We are obsessed with this herb and peppercorn soft goat cheese found at our local Wegman's grocery. Whatever goat cheese you decide on, it should be soft and creamy, not firm, and any savory add-ons will only enhance the flavors of your quiche!

4. Allow your pie to cool completely before cutting into it. It will be tempting, we know for sure. Your whole kitchen, nay, your whole home will smell like a savory french bakery. The aromas of bacon and onion and herb mingled with flaky baked crust and bubbling cheese will tempt you, will overwhelm you. But for the love of quiche, wait until it has cooled before slicing it. We actually prefer quiche reheated the next day after it has sat for 24 hours in the fridge. It can easily be frozen and thawed and reheated. There are so many ways to enjoy your delectable quiche creation... other than right when it comes out of the oven.

5. Watch our tutorial Video! Seriously, we explain it all and walk you through every step of the process. Watch and subscribe to our new YouTube Channel - "On Wednesday We Bake." We'll be posting helpful videos showing you the details of each receipe, every Wednesday. See you there and happy baking!


1 pre-baked pie crust

1/2 c. blanched chopped spinach (about 6 cups fresh spinach)

1/2c. cooked chopped bacon or turkey bacon (about 5-10 slices precooked depending on the fat content)

1/2c. sauteed chopped white onion (about 1/2 medium white onion)

2 large eggs

2 large egg yolks

3/4 c. whole milk

3/4 c. light cream

1 t. salt (1/2 t. if adding salty cheese or bacon to your quiche)

1/4 t. freshly ground black pepper

2 - 3 oz. fresh soft goat cheese

1/4 c. shredded pecorino romano (or parmesan)


  1. Preheat oven to 350F

  2. Fill pre-baked pie shell with any sauteed vegetables or cooked meat you're adding

  3. Whisk eggs and yolks until combined

  4. Add milk, cream, salt, and pepper to egg mixture and whisk until combined and pour over pie filling

  5. Carefully place small to medium sized pieces of goat cheese evenly throughout pie

  6. Bake 40 min at 350F

  7. Remove quiche from oven and sprinkle top with pecorino romano cheese

  8. Return quiche to oven and bake at 350F for an additional 10 - 15 min until center of filling is set

  9. Do not over-cook!

  10. Allow to cool completely before serving

Please let us know how they turn out and let us know if there's any other recipes you'd like to see from us!

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