This Easy Spinach Quiche Recipe is loaded with bacon mushrooms and spinach! The savory custard filling is has pockets of sharp cheddar cheese and gruyere cheese enclosed in a super flaky homemade pie crust that only calls for 4 ingredients! Make this bacon mushroom spinach quiche dish for a delicious brunch, all of your friends will LOVE it!
For more brunch recipes, check out this impressive breakfast charcuterie boar, quiche florentine, and brioche overnight french toast!Â
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This cheesy spinach quiche is literally the perfect meal. It's similar to a quiche lorraine, only thing it's made with spinach, cheddar, and gruyère cheese in addition to the bacon and mushrooms. Which like - bacon and cheese make everything better so like - it's a must for this recipe!
Quiche is delicious for breakfast or brunch but can be served any time of the day. (Yes, I have had quiche for dinner and been really happy about it) Also, you can make this recipe for any special occasion (I'll be making this for Easter Brunch this year).
Enjoy this savory dish with a simple side salad and a mimosa! Cheers!
What is quiche?
Quiche is a savory pie or tart consisting of a pastry crust filled with a mixture of eggs, cream, milk, cheese, and various ingredients such as vegetables, meats, or seafood. Quiche is typically baked until the filling is set and the crust is golden brown, resulting in a flaky pie crust with a creamy custard filling that is full of flavor.
It originated in France and has become popular in many other countries as well. Quiche is known for its creamy, custard-like texture and its ability to be served as a standalone dish or accompanied by various side dishes.
Not to be confused with a frittata, which is essentially a crustless quiche recipe. in addition, quiche has a buttery crust and a higher ratio of milk - making it creamier with a smoother texture.
Key Ingredients
(full list of ingredients and quantities in the recipe card below)
- Eggs: eggs are the basis of the quiche filling. It holds everything together in the pie shell.
- Bacon: ok bacon makes everything better! Use your favorite kind of bacon here, I used smoked applewood bacon. Also, to cook the bacon, I popped them on a baking sheet and cooked it in the oven. It's my favorite method! So many people have so many different ways of making bacon, what's yours?
- 2% Lactaid Milk: whatever kind of milk works here! This includes whole milk, heavy cream, or even almond milk. I used Lactaid 2% skim milk because my husband and son are lactose intolerant and they LOVE quiche. So this recipe is for them 🙂
- Shortening: shortening makes for a super flaky pie crust. I used a different recipe for the crust this time because for my quiche, I prefer a crust that's a little bit more crumbly and flaky. If you don't have shortening, just use cold salted butter instead.
- Fresh spinach and fresh mushrooms: fresh is best! We're gonna lightly saute the spinach and mushrooms prior to adding to the custard filling.
- Fresh herbs and spices: fresh thyme along with onion powder and smoked paprika are excellent together in this recipe.
- Cheese: grab your gruyere and cheddar cheeses - with all of these ingredients, this is guaranteed to become one of your favorite quiche recipes ever.
Tips for Making Quiche
- ​Mix Ingredients Thoroughly: Make sure to thoroughly mix the eggs and cream together before adding any other ingredients. This ensures a smooth and consistent texture throughout the quiche.
- Check for Doneness: The quiche is done when the center is set and no longer jiggles when gently shaken. You can also insert a knife into the center – if it comes out clean, the quiche is ready.
- Let it Rest: Allow the quiche to cool for at least 30 minutes before slicing and serving. This helps it set and makes it easier to cut into neat slices.
- Bake at the Right Temperature: Bake your quiche in a preheated oven at around 350°F (175°C). It's often helpful to use an oven thermometer to ensure that your oven is set to the proper temperature. This allows it to cook evenly without burning the crust or overcooking the filling.
- Save time with ha pre-made pie crust! Skip making a homemade crust and buy a store bought crust. Simply cook the bacon and veggies and pour it into the custard quiche filling and bake. This is a great way to cut down on prep time.
How to Make Quiche
Prepare the Pie Crust
- Cook bacon as desired until thoroughly cooked and crispy. Place on a paper towel to sop up any excess bacon grease and then cut into small bite size bacon pieces. (set aside) (Image 1)
- (If using store-bought pie crust, skip to step 8) Begin by making the crust. Place shortening into the freezer for at least 1 hour prior to starting.
- Cut shortening into chunks and add to a large mixing bowl, along with flour and salt. Use your hands to pinch the shortening into the flour until pea sized morsels begin to form. (Image 2)
- Add 6-8 tbsps of ice-cold water until a shaggy dough forms. Cover with plastic wrap and allow the dough to rest in the freezer for 30 minutes. (Image 3)
- Preheat the oven to 425 degrees F.
- Remove pie dough from the refrigerator and place on a well-floured surface. Using a rolling pin, roll into a large circle until ¼ inch thick, about a 12-inch circle. Place dough on a 9-inch pie dish. Cut off any excess dough and prep edges as you would like. Use a fork to poke holes in the bottom of the crust to prevent bubbles from forming while baking.
- Place pie weights into the pie dish and blind bake for 20 minutes in the preheated oven. (Image 4)
Saute the Veggies and Make the Custard Filling
- While pie dough is baking, prepare the filling. Drizzle olive oil into a pan and saute the mushrooms until slightly softened and golden brown, about 5-7 minutes. Sprinkle with kosher salt and place into a bowl. (Image 5)
- Drizzle a little more olive oil into the skillet and saute spinach until wilted, season with salt and pepper and place into the bowl with the mushrooms. (Image 6)
- Add eggs, Lactaid 2% Milk, onion powder, smoked paprika, kosher salt, black pepper into a bowl. Whisk together until combined. (Image 7)
- Remove pie from oven and reduce oven heat to 350 degrees F. Remove the pie weights from the crust. Add half of the cheese to the bottom of the pie crust, then place half of the spinach and mushrooms on top, and then add half of the cooked bacon. Repeat. (Image 8)
Bake!
- Pour egg mixture on top and bake for 35-45 minutes, until a knife inserted into the center comes out clean. The edges should also appear slightly puffed up.
- Allow the quiche to cool for 45 minutes, until set and slightly cooled.
What to Serve with Quiche
Quiche is a meal within itself, however, it pairs really well with lighter foods like a fresh fruit salad, roasted vegetables, or greek salad. For something a little more hearty, egg dishes are yummy with a charcuterie board loaded with smoked meats and cheeses or with a delicious tomato soup.
​Variations
- Vegetarian option: omit the bacon to make this recipe meat free.
- Gluten free: use your favorite 1 to 1 gluten free flour for the pie crust recipe instead of all purpose flour.
- Add some spice: add a little cayenne pepper for a little spice and extra flavor.
- Add even more veggies: bell pepper, green onions, leeks, tomatoes, etc all go exceptionally well in quiche fillings!
Recipe FAQs
Yes, quiche should be refrigerated. Once cooked, it should be cooled to room temperature within two hours and then stored in the refrigerator in an airtight container. Proper refrigeration helps prevent bacterial growth and ensures the quiche remains safe to eat for an extended period.
You can freeze quiche for up to two to three months. Ensure it is tightly wrapped in plastic wrap or aluminum foil to prevent freezer burn and maintain quality. Thaw frozen quiche overnight in the refrigerator before reheating.
The main difference between quiche and frittata lies in the crust. Quiche traditionally has a pastry crust, while frittata is a crustless dish. Additionally, quiche often includes cream or milk in the egg mixture, giving it a richer texture compared to the more straightforward egg mixture of a frittata.
Quiche originated in France and is closely associated with French cuisine. The dish gained popularity in the United States and other countries as well, but its roots trace back to French culinary tradition. Traditional quiche Lorraine, with its combination of eggs, cream, bacon, and cheese, remains a classic French recipe that has become internationally renowned.
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Bacon Mushroom Spinach Quiche
Equipment
- 9-inch Pie Dish
- Large Skillet
- Pie Weights
Ingredients
Pie Crust
- 2 cups All Purpose Flour
- 1 cup Shortening (or cold butter)
- 1 tsp Kosher Salt
- 6-8 tbsp Ice Cold Water
Quiche Filling
- 6 pcs Bacon
- ½ lb Mushrooms (sliced)
- 2 tbsps Olive Oil
- 2 cups Fresh Baby Spinach
- 6 Large Eggs
- ¾ cup 2% Milk
- 1 tsp Onion Powder
- ½ tsp Smoked Paprika
- 2 tsp Fresh Thyme (stems removed)
- ½ tsp Kosher salt (more or less as desired)
- ½ tsp Black Pepper (more or less as desired)
- 4 oz Cheddar Cheese
- 4 oz Gruyere Cheese
Directions
Cook the bacon
- Cook bacon as desired until thoroughly cooked and crispy. Place on a paper towel to sop up any excess bacon grease and then cut into small bite size bacon pieces. (set aside)
Prepare the Pie Crust
- (If using store-bought pie crust, skip to step 8) Begin by making the crust. Place shortening into the freezer for at least 1 hour prior to starting.
- Cut shortening into chunks and add to a large mixing bowl, along with flour and salt. Use your hands to pinch the shortening into the flour until pea sized morsels begin to form.
- Add 6-8 tbsps of ice-cold water until a shaggy dough forms. Cover with plastic wrap and allow the dough to rest in the freezer for 30 minutes.
- Preheat the oven to 425 degrees F.Â
- Remove pie dough from the refrigerator and place on a well-floured surface. Using a rolling pin, roll into a large circle until ¼ inch thick, about a 12-inch circle. Place dough on a 9-inch pie dish. Cut off any excess dough and prep edges as you would like. Use a fork to poke holes in the bottom of the crust to prevent bubbles from forming while baking.
- Line the pie plate with parchment paper and place pie weights into the pie dish and blind bake for 20 minutes in the preheated oven.
Saute the Veggies and Make the Custard FillingÂ
- While pie dough is baking, prepare the filling. Drizzle olive oil into a pan and saute the mushrooms until slightly softened and golden brown, about 5-7 minutes. Sprinkle with kosher salt and place into a bowl.Â
- Drizzle a little more olive oil into the skillet and saute spinach until wilted, season with salt and pepper and place into the bowl with the mushrooms.Â
- Add eggs, Lactaid 2% Milk, onion powder, smoked paprika, fresh thyme, kosher salt, black pepper into a bowl. Whisk together until combined.Â
- Remove pie from oven and reduce oven heat to 350 degrees F. Remove the pie weights from the crust. Add half of the cheeses to the bottom of the pie crust, then place half of the spinach and mushrooms on top, and then add half of the cooked bacon. Repeat.
Bake!
- Pour egg mixture on top and bake for 35-45 minutes, until a knife inserted into the center comes out clean. The edges should also appear slightly puffed up.Â
- Allow the quiche to cool for 45 minutes, until set and slightly cooled.
Notes
- Mix Ingredients Thoroughly: Make sure to thoroughly mix the eggs and cream together before adding any other ingredients. This ensures a smooth and consistent texture throughout the quiche.
- Check for Doneness: The quiche is done when the center is set and no longer jiggles when gently shaken. You can also insert a knife into the center – if it comes out clean, the quiche is ready.
- Let it Rest: Allow the quiche to cool for at least 30 minutes before slicing and serving. This helps it set and makes it easier to cut into neat slices.
- Bake at the Right Temperature: Bake your quiche in a preheated oven at around 350°F (175°C). It's often helpful to use an oven thermometer to ensure that your oven is set to the proper temperature. This allows it to cook evenly without burning the crust or overcooking the filling.
- Save time with ha pre-made pie crust! Skip making a homemade crust and buy a store bought crust. Simply cook the bacon and veggies and pour it into the custard quiche filling and bake. This is a great way to cut down on prep time.
I just tried it, and it came out yummy! I used a pre-made gluten-free crust. Also, instead of milk, I used macadamia milk, cut down the cream in half, and added 2 tbs of half & half. I used 2 cups of mushrooms instead of 1 1/2. These adjustments helped me bring calories down to 200 per 1/8 slice without compromising the dish. Thanks for the recipe!