Bacon, Spinach, and Gruyère Quiche

The Gruyère cheese gives this quiche a richness that is impossible to resist.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 6


  • 8 oz. bacon
  • 1 small sweet onion, sliced thin
  • 1 box (10 oz.) frozen spinach, thawed and drained
  • 1 red bell pepper, seeded and chopped
  • 6 large eggs
  • 2 cups whole milk
  • 1 1⁄2 cups shredded Gruyère cheese
  • 1⁄2 cup fresh-grated Parmesan cheese
  • 2 tsp. chopped fresh thyme
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Cook the bacon in a large skillet over medium heat until it’s crispy (about 2 to 3 minutes per side). Transfer it to paper towels to cool.
  • Add the onion to the remaining bacon fat in the pan and cook over low heat until soft and translucent, 10 to 15 minutes.
  • Meanwhile, squeeze the water out of the spinach. When the onions are soft, add the spinach and bell pepper to the pan and continue cooking for 5 more minutes. Remove from the heat and allow it to cool.
  • In a large bowl, whisk together the eggs and milk. Add the 1 cup of the Gruyère, the Parmesan, thyme, salt, and pepper.
  • Crumble the bacon into a buttered 9-inch deep-dish pie plate. Spread the spinach and onions on top of the bacon and then pour the egg mixture over the top. Sprinkle the remaining Gruyère over the top.
  • Bake for 45 to 50 minutes or until the top is golden brown and the eggs are set in the middle. Allow it to stand for 10–20 minutes before serving.