Spinach, Bacon & Feta Quiche Recipe

Hi Friends! I hope your Tuesday is off to a great start and that you’ll enjoy the first of two quiche recipes I’ll be posting in the coming weeks.

I don’t know about you all, but these days, I don’t have any time to spare in the morning. Since January, I’ve been commuting from Maryland to Virginia for work. So, with DC metro being the way it is with safe track and “maintenance,” I’ve got to get out of my house at a certain time each day. That being said, breakfast has to be easy and most importantly– quick. My favorite and most clutch breakfasts are the ones that I make ahead, so enter in quiche!

If you’re short on time in the morning and you enjoy a savory breakfast, give this recipe a try :-).

Spinach, Bacon & Feta Quiche

Category: Breakfast Entree

Spinach, Bacon & Feta Quiche


  • 3 cups frozen hash browns, thawed (you can also use grated sweet potatoes if you wish)
  • 2 Tablespoons butter (you can also use clarified butter/ghee), melted and slightly cooled
  • salt and pepper
  • 1/4lb bacon, chopped (about 5-6 slices, I use the uncured bacon from Trader Joe's)
  • 1/2 small onion, chopped
  • 2-3 cups spinach
  • 3 garlic cloves, minced
  • 4 eggs
  • 1 cup milk (I used skim)
  • 3/4 cup crumbled feta cheese


  1. For the crust: Preheat oven to 400 degrees. Press hash browns between 3-4 paper towels to remove excess moisture.
  2. Add hash browns to a 9" pie pan with melted butter, salt, and pepper, then mix and press evenly into the bottom.
  3. Bake for 20-25 minutes or until hash browns are golden brown. Remove from oven and set aside. Reduce oven temperature to 350 degrees.
  4. For the filling: cook bacon in a large skillet over medium heat. When crisp, place on a paper towel-lined plate to drain excess oil. Discard all but two tablespoons of bacon fat.
  5. Sauté onions in the remaining bacon fat until translucent.
  6. Add the spinach and the garlic and cook until spinach wilts. Be sure to season with salt and pepper.
  7. Transfer the spinach mixture to a colander and use the back of a spoon (or a cloth/paper towel) to firmly press out as much liquid as possible.
  8. When crust is ready, remove from oven. Using a spatula or spoon, press the crust back into the sides
  9. Distribute spinach mixture and bacon evenly on top of the quiche crust.
  10. In a large bowl, whisk eggs together with milk, salt and pepper. Add in feta cheese and mix.
  11. Gently pour beaten eggs in evenly over hash brown crust, and bake quiche for 30 -35 minutes or until set.
  12. Serve after it cools 10 minutes or reheat later in the oven.

There you have it! You can cut the quiche four ways or eight depending on your preference. I typically pair a slice or two of quiche with Ezekiel bread or a side of fruit.

Side note, I’m currently doing a round of Whole30 right now (more on this in an upcoming recap post) so I hope you guys make this and enjoy all the dairy and non-compliant bacon for me!

Be on the lookout for more quiche/make ahead egg breakfast recipes that will be Whole30 approved. 🙂


What does your typical breakfast look like? Share in the comments!

More about Udeme

Hi! I'm Udeme and I'm an attorney by day and a blogger by night. I dropped 70 pounds 12 years ago and health/fitness became a passion of mine. I live in the DC metro area with my "husby" although I'll forever be a California girl at heart. I love a good read, BravoTV, natural hair, anything fitness related (of course) and spending time with my family and friends. ?

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