Lightened Up Spinach Bacon Quiche

  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: Serves 6 1x


This Spinach Bacon Quiche is full of vegetables, eggs and bacon but lighter in calories. Total win in my book!



For the crust

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon baking powder
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons ice water

For the filling

  • 3 slices bacon
  • 1/4 cup chopped red onion
  • 1 8-ounce package presliced mushrooms
  • 1/2 teaspoon dried thyme
  • 2 cups packed baby spinach
  • 1 cup 1% low-fat milk
  • 1/3 cup half-and-half
  • 4 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 ounce sharp light cheddar cheese (I like Cabot brand). grated


  1. Preheat the oven to 425 degrees. Lightly spoon flour into measuring cups, level the top with a knife. Add the flour, salt, pepper, and baking powder to the bowl of a food processor. Pulse a few times to combine. With the food processor on, slowly add the olive oil and water though the chute. Process until the dough comes together. Turn the dough out onto a lightly floured surface and press it all together into a 6 inch disk. Wrap in plastic wrap and refrigerate for 20 minutes.
  2. Roll the chilled dough into a 12 inch circle and place it gently in the bottom of a 9-inch pie plate that has been coated with cooking spray. Bake the crust at 425 degrees for 12 minutes or until the edges start to turn a light golden brown. Let the crust cool on a wire rack.
  3. Reduce the oven temperature to 350 degrees.
  4. Cook the bacon in a large skillet over medium-high heat until crisp. Remove from the pan and let cool on a paper towel and then crumble. Leave the bacon drippings in the pan and return the pan to medium high heat. Add the red onion and cook for 2 minutes. Add the mushrooms and the thyme and cook for 10 minutes, stirring occasionally. Add the spinach and cook for 2 minutes or until the spinach wilts. Remove the pan from the stove and let the mixture cool for 10 minutes.
  5. Place the milk, half-and-half, eggs, and salt and pepper in the bowl of the food processor or in a blender and process or blend until the mixture is smooth.
  6. Arrange half of the cheese in the bottom of the cooled crust, add the spinach mixture, top with the remaining half of the cheese and then slowly pour the milk and egg mixture over the cheese. Sprinkle with crumbled bacon. Bake at 350 degrees for 40 to 45 minutes until the filling is set in the center. Let stand for 10 minutes before serving.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Calories: 300
  • Sugar: 3.6g
  • Sodium: 592.3mg
  • Fat: 25.1g
  • Carbohydrates: 6.6g
  • Protein: 13g
  • Cholesterol: 154.5mg

Keywords: lightened quiche, bacon, eggs, breakfast

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