Bacon Mushroom Spinach Quiche

5 from 1 vote

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!

Prep Time1

Cook Time40

Total Time1 40

Course: Anytime, Breakfast, Brunch, Dinner, Easter, Holidays

Cuisine: American, French

Servings: servings

Calories: 460kcal

Author: Britney

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

US Customary - Metric

Instructions

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.
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 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.
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.
Add eggs, Lactaid 2% Milk, onion powder, smoked paprika, fresh thyme, kosher salt, black pepper into a bowl. Whisk together until combined.
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.
Allow the quiche to cool for 45 minutes, until set and slightly cooled.

Notes

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.

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!

Nutrition