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

Mother’s Day Quiche

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  • 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!