This Mother’s Day Quiche is loaded with bacon, spinach, tomatoes & goat cheese; plus it’s made gluten free thanks to the pie crust section at one of my favorite grocery stores.

This post has been sponsored by New Seasons Market. All thoughts are originally mine. 

Quiche with bacon, tomatoes, spinach and cheese next to a striped towel

Mother’s Day Quiche

Like most of my recipes, this Mother’s Day quiche is heavily inspired by the time spent in my mother’s garden and kitchen. And with the holiday coming this Sunday, this quiche is the perfect way to say “I love you mom”.

Growing up, the kind of quiche my mom made relied heavily on what was in season both locally and in our garden.

In the fall and winter time it was variations of squash, root veggies, and hearty leafy greens like chard or kale.

When the weather finally started warming up and things came alive again in the spring time her quiches were full of all different shades of green in spinach, asparagus, and peas.

You always knew summer was well on it’s way when the many varieties of tomatoes and peppers began to ripen, filling the nooks and cranny’s between the walls of a flakey, buttery pie crust.

Seasonal Highlights

Moral of the story? My mom knew the best way to make a quiche is to use what you have! For her, that often meant wandering into the garden and pulling, plucking, or digging something out of the earth. For you, that might mean heading to the store and using what you’ve got.

All of your ingredients don’t have to be in season locally, but a few seasonal highlights can be refreshing.

I opted to stick to the basics with a locally made heavy cream, organic brown eggs and thick cut smoked bacon. Where I got creative was with a creamy goat cheese and my favorite tomatoes on the vine and fresh spinach from the New Season’s produce section.

And while you’re shopping for this Mother’s Day Quiche, make sure to stop by the flower department and pick up a floral arrangement for your mom!

A gluten free pie crust from Wholly Gluten Free

Quiche Making 101

Another important quiche related lesson my mom taught me in the kitchen was that any quiche really is as simple as 1, 2, 3. Technically, the recipe for this one has a few more directions than that, but the overall concept is quite straight forward.

  1. Bake your pie crust as instructed.
  2. Mix your filling ingredients together and fill your pie crust.
  3. Bake your quiche, cool, and enjoy!

Quiche with bacon, tomatoes, spinach and cheese next to a striped towel

Easy Variations

This Mother’s Day Quiche is the perfect weekday breakfast option. Make it Sunday morning for mom and leave leftovers in her fridge to enjoy all week.

It’s super simple to switch up the ingredients in the filling if you’re feeling creative. Here are some more of my favorite flavor combos for quiche making:

  • ham & cheese
  • roasted garden veggies (spring onions, zucchini, tomatoes, mushrooms, etc.)
  • broccoli cheddar
  • sausage, sun dried tomatoes, and kale
  • and of course, goat cheese, bacon, tomatoes, and spinach!

A slice of quiche on a blue plate


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Quiche with bacon, tomatoes, spinach and cheese next to a striped towel

Mother’s Day Quiche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Salima Benkhalti
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 2 quiches 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: French


This Mother’s Day Quiche is loaded with bacon, spinach, tomatoes & goat cheese and made gluten free thanks to the pie crust isle at New Seasons Market.


  • 2 gluten free pie crusts (I used a gluten free crust from New Seasons Market)
  • 8 strips of bacon, cut into small cubes
  • 2 cups cherry tomatoes
  • 4 cups spinach
  • 12 eggs
  • 1 cup heavy cream
  • 3 tsp salt
  • 3 tsp pepper
  • 1 cup crumbled goat cheese
  • micro greens to garnish (optional) 


  1. Bake your pie crust according to the directions on the packaging. After the crust is baked, lower your oven to 350 degrees. 
  2. In a large saucepan, cook the bacon pieces, mixing regularly until they become golden brown. Remove most of the grease and toss in the tomatoes. Cook over medium heat for another 5 minutes, popping the tomatoes with a wooden spoon to break open. Remove from the pan and set aside.
  3. In the same saucepan, cook down your spinach for 3 minutes over medium heat. Drain excess liquid from the spinach. 
  4. Whisk together eggs, cream, salt, pepper, and spinach in a large mixing bowl.
  5. Put half of the tomato bacon mixture and goat cheese in your pie crusts. Pour in the egg mixture. Top with remaining bacon mix and goat cheese. Bake for 1 hour and 5 minutes or until the middle is solid. 
  6. Garnish with micro greens and crumbled goat cheese. Enjoy!

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Quiche with bacon, tomatoes, spinach and cheese next to a striped towel