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Simple Bacon & Spinach Quiche recipe

Quiche makes an excellent hiking lunch or breakfast on the go!Quiche makes an excellent hiking lunch or breakfast on the go!A slice of quiche is ultra portable and perfect for bringing along on a picnic, hike, or camping trip - perhaps even as breakfast on the go! A slice of quiche is very satisfying since it's very high in protein. 


You don't need any cream or other fancy pants ingredients, just a splash of milk will do and some regular cheddar – although cream does make for an ultra-indulgent picnic party piece if you can stretch to it. I really like that a lot of the preparation can be done in advance like the bacon or mushrooms if using - just make extra when you're enjoying a fry up and pop it in a tub in the fridge. Home-made pastry also keeps well, wrapped tightly in cling film either in the fridge or freezer, just allow it to come up to room temperature before you attempt to roll or it will be tough going!


Spinach is packed with iron and other healthy vitamins and minerals, yet it hardly imparts any flavour so don't be afraid of it if you wouldn't usually think of eating it with bacon and eggs - it also works with you to help hold the egg mixture in place whilst moving the wobbly ensemble to the oven. You can absolutely use frozen spinach balls, just allow them to defrost slightly whilst you get everything else ready and roughly chop.


You ideally need a Quiche Tin for creating the traditional fluted pastry edge, the kind with the removable base (like this one) makes it easy to remove your creation without destruction if the bottom sticks - plus you'll gain a spare baking sheet for mini pizzas too!



Shortcrust pastry (100g butter + 200g plain flour & pinch of salt)

3-4 large eggs

a splash of milk

1 or 2 small spring onions, chopped

1 handful of baby spinach

4 rashers of cooked and chopped streaky bacon

100g grated cheese

salt & pepper


+ optional handful of cooked diced potato for extra substance, 1/2 cup sliced mushrooms or grilled tomato.



1. Prepare your pastry if making yourself, and roll out  evenly to approx. 5mm thickness. Cover your greased quiche tin with the pastry, carefully pushing into place and lightly prick with a fork.

2. Trim any overhanging pastry from the outer edge of the tin carefully with a knife and fill with baking beans if you have any. Baking beans help to support the walls of the pastry and keeps the base nice and flat for your fillings. If you don't have any don't panic, you can substitute dry rice in a layer of foil to weigh it down instead, though that seems an awful waste of rice to me so personally I'd rather risk a bubbly base (leaving some overhanging pastry helps it not collapse inward if you're baking without bean support)! Bake the base for 5 mins in a moderately hot oven, until lightly coloured.

3. In the meantime beat the eggs in a jug with a pinch of salt and pepper and add a splash of milk.

4. When the base is slightly brown remove from the oven and remove the baking beans if used. Scatter the spinach evenly over the base, and top by sprinkling with the bacon, mushrooms, cheese, and any other fillings you've chosen.

5. Pour the egg mixture carefully over the fillings, taking care to fill up all the gaps and not to let it overflow (no-one likes cleaning the oven bottom on a good day..!). Depending on how many fillings you included you may be left with too much egg - keep any leftover in an airtight tub in the fridge for up to 2 days for use in other recipes eg. breadcrumb coatings, or for ultra thrifty points use the pastry scraps to make another mini bonus-quiche in another baking dish!

6. Bake in the hot oven for approx. 20 mins until the filling is no longer wobbly, turning if necessary for even cooking. If the pastry edges or top appears to be starting to catch, lower the temperature or tray.

7. When it's done the filling should be firm yet spongy to touch, if at all unsure you can test it by inserting a skewer which should come out clean. Allow to cool slightly in the tin before turning out onto a wire rack to finish cooling. Enjoy collecting up all the tasty little bits of pastry...  'bakers bonus!' :D 


Enjoy hot or cold for breakfast and lunch.


A quiche is the kind of thing that you can throw any old mix of goodies into! A few chunks of cream cheese about the base make for a luxurious result, if we have any I always include it! Of course you can swap the bacon for ham or chorizo, or even omit it altogether for a vegetarian option. Try it with chunks of roasted squash/med veg or charred peppers... What will you try?


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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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