Easy Christmas Quiche with Bacon & Spinach Recipe

Posted on October 28, 2025

Christmas morning at my house is always a whirlwind—kids tearing through presents, coffee brewing, and holiday music playing in the background. But amidst the chaos, there’s one thing that keeps everyone happy: a warm, hearty breakfast that feels special but doesn’t have me stuck in the kitchen all morning. Enter my Easy Christmas Morning Quiche with Bacon & Spinach.

This recipe has been my go-to for years. It’s festive without being fussy, and the combination of crispy bacon, tender spinach, and creamy eggs wrapped in a flaky crust is just perfection. Plus, you can make it ahead of time (hallelujah for stress-free mornings). Whether you’re hosting a crowd or just feeding your family, this quiche will feel like a little Christmas miracle.

Why You’ll Love This Recipe

Let me just say, this quiche is the MVP of holiday breakfasts. Here’s why:

Perfect for Christmas morning: It’s warm, comforting, and feels fancy but requires minimal effort.
Make-ahead magic: Prep it the night before and bake fresh in the morning, or reheat slices as needed.
Versatile ingredients: Don’t have spinach? Use kale. Out of bacon? Ham works too. This recipe is super forgiving.
Crowd-pleaser: Even picky eaters love it. Trust me—my nephew who won’t touch veggies devoured two slices last year!

Honestly, it’s one of those dishes that makes you look like a culinary genius without the sweat. And isn’t that what every home cook needs during the holidays?

What Ingredients You’ll Need

Here’s the great thing about this quiche: it’s made with simple, accessible ingredients. You might already have most of these in your fridge!

Pie crust (1 store-bought or homemade) — I’ve done both, and while homemade is lovely, store-bought works just as well when you’re short on time.
Bacon (6 slices) — I like thick-cut for extra flavor, but any bacon you love will do.
Fresh spinach (2 cups, packed) — You can use frozen spinach too, but make sure to squeeze out excess liquid.
Eggs (4 large) — Room temperature eggs whisk up more evenly.
Heavy cream (1 cup) — This makes the filling luxuriously rich. Half-and-half works in a pinch.
Milk (½ cup) — Balances the richness of the cream. I use whole milk for best results.
Shredded cheese (1 cup) — Gruyère is my favorite for quiche, but cheddar, Swiss, or even mozzarella all work beautifully.
Salt and pepper (to taste) — Don’t skimp; this brings out all the flavors.
Nutmeg (a pinch) — Optional, but it adds a warm, subtle spice that makes this quiche extra special.

Quick tip: If you’re running around on Christmas Eve, grab a pre-shredded bag of cheese and pre-cooked bacon from the store. You’ll thank yourself in the morning!

Equipment Needed

You don’t need a professional-grade kitchen to make this quiche. Here’s what I use:

9-inch pie dish: Glass or ceramic works best for even baking.
Mixing bowls: One for whisking the eggs, one for the spinach and bacon mixture.
Skillet: For cooking the bacon and sautéing the spinach.
Whisk: For easily combining the eggs and cream.
Spatula: Perfect for stirring and scraping.

Not super fancy, right? You probably have all these in your kitchen already!

How to Make It: Step-by-Step

Let’s get to the good stuff! Here’s how to make the quiche, step by step:

Preheat and prep: Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into your 9-inch pie dish. Trim and crimp the edges as desired. If you’re using store-bought crust, let it sit at room temperature for 10 minutes before unrolling.
Cook the bacon: In a skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces.
Sauté the spinach: In the same skillet, add the fresh spinach and cook over medium heat until wilted, about 2-3 minutes. Remove from heat and set aside.
Whisk the egg mixture: In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg. Whisk until smooth and slightly frothy.
Layer the filling: Sprinkle half the shredded cheese over the bottom of the pie crust. Add the crumbled bacon and wilted spinach in an even layer. Top with the remaining cheese.
Pour the egg mixture: Slowly pour the egg mixture over the filling, letting it settle into the nooks and crannies.
Bake: Place the quiche in the oven and bake for 35-40 minutes, or until the top is golden and the center is set. A knife inserted into the middle should come out clean.
Cool slightly and serve: Let the quiche cool for 10 minutes before slicing. It’ll hold together better and taste even more amazing.

Pro tip: If you’re making this ahead, bake it the night before and refrigerate. Warm slices in the oven at 300°F (150°C) for 10 minutes before serving.

My Best Tips & Techniques

Here are my tried-and-true tips to make this quiche foolproof:

Blind bake the crust: If you want an extra-crisp bottom, prebake the crust for 10 minutes before adding the filling.
Don’t overfill: Stop pouring the egg mixture about ¼ inch below the rim of the crust to prevent spills in the oven.
Use room-temperature ingredients: Eggs and cream mix more smoothly when they’re not cold from the fridge.
Let it cool: The quiche will firm up as it cools, making it easier to slice without falling apart.

And remember, quiche is forgiving. If you’re out of one ingredient, swap it for something else you love. It’s hard to mess this one up!

Ways to Mix It Up

Once you’ve mastered the basic recipe, here are some fun variations:

Mushroom & Swiss: Swap the bacon for sautéed mushrooms and use Swiss cheese for a vegetarian twist.
Ham & Broccoli: Replace the spinach with chopped broccoli florets and use diced ham instead of bacon.
Spicy Chorizo: Use cooked chorizo in place of bacon and add a sprinkle of smoked paprika to the egg mixture.
Cheese Lover’s Quiche: Use a mix of cheeses—Gruyère, cheddar, and Parmesan—for an extra cheesy version.

Feel free to experiment with what you have in the fridge. That’s half the fun of cooking!

Serving Ideas & Storage

This quiche is perfect for any meal—breakfast, brunch, or even dinner. Here’s how I serve it:

Breakfast: Pair with fresh fruit and a hot cup of coffee.
Brunch: Serve with a side salad and mimosas for a crowd.
Dinner: Add roasted potatoes or a cozy soup to make it heartier.

For storage:

Room temperature: Keep leftovers covered on the counter for up to 2 hours.
Refrigerator: Store in an airtight container for up to 4 days. Reheat slices in the microwave or oven.
Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months. Reheat directly from frozen at 350°F (175°C) for 20 minutes.

Pro tip: Leftover quiche makes an amazing breakfast sandwich! Just layer a slice between two pieces of toast.

Nutritional Info & Health Benefits

Here’s what you’re getting in each slice of quiche:

Nutrient	Amount per Slice
Calories	280
Protein	12g
Carbs	15g
Fat	20g
Fiber	1g

This quiche packs a punch of protein from the eggs and bacon, plus some vitamins from the spinach. It’s indulgent but still gives you some great nutrients to kickstart your day.

Final Thoughts

So that’s my Easy Christmas Morning Quiche with Bacon & Spinach! It’s been a staple in my holiday tradition for years, and I really hope it becomes a part of yours too.

If you’re looking for a festive breakfast that’s delicious, stress-free, and adaptable, this quiche is it. Make it your own, share it with loved ones, and enjoy every bite.

And hey, if you try this recipe, let me know how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I love seeing your creations.

Wishing you a warm, joyful Christmas morning filled with good food and great company. Happy cooking!

FAQs

Q: Can I use frozen spinach?

A: Absolutely! Just thaw it first and squeeze out the excess liquid, or your quiche might turn watery.

Q: Can I skip the bacon?

A: Sure! You can replace it with something like diced ham, cooked sausage, or even more veggies—whatever works for you.

Q: How do I know when the quiche is done?

A: The top should be golden brown, and a knife inserted into the center should come out clean. If the edges are set but the middle jiggles slightly, it’s almost there!

Q: Can I make this ahead of time?

A: Yes! Bake the quiche the night before and refrigerate it. Warm slices in the oven at 300°F (150°C) for 10 minutes before serving.

Q: Can I double the recipe?

A: Totally! Use two pie dishes and bake them side by side. You might need to add a few extra minutes to the bake time.

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