This bacon mushroom spinach quiche is a delicious make-ahead brunch or breakfast recipe!
Brunch is my favorite meal of the day to celebrate with friends and family. And, it’s not brunch without bacon. Am I right? (NOD here. Thank you.)
For Mother’s Day this year, hubby was out of town and I hosted brunch at our house for my parents and my brother and his family. Since I was flying solo with our two kids and a mountain of work that weekend, I needed quick, easy, make-ahead brunch dishes.
My go-to brunch recipe tends to be these Cheesy Spinach Mini-Frittatas. This salmon quiche is also lovely to make for brunch. But this bacon mushroom spinach quiche recipe is also a winner. It’s satisfying and oh so delicious!
❤️ Why you’ll love this quiche recipe
I love quiche because:
- you can enjoy it for breakfast, brunch, lunch, and dinner
- you can put almost any ingredients into it
- unless you go too heavy on an ingredient or two, you can usually just eyeball measurements and the dish still turns out a-okay, and
- you can make it the night before and just reheat before company comes over.
One of my favorite quiches is made with bacon, mushrooms, spinach, and cheddar cheese. Plus extra bacon. And extra cheese, if you’ve got it.
Tips & substitutions for bacon mushroom spinach quiche
If you’re in a pinch, use a pre-made pie crust to help save time. But the BEST crust is this easy food processor pie dough recipe. It’s SO good!
You can also use almost any cheese that you like. I really like the flavor that Sharp Cheddar Cheese brings to quiche. But you can also use Gruyere, Mild Cheddar, White Cheddar, or even a combo of Asiago, Parmesan, and Cheddar cheese.
Since becoming dairy-free, I’ve been making this quiche with my favorite dairy-free vegan cheeses.
If you want, you can substitute out mushrooms for other spring vegetables like asparagus or broccoli.
You can also use ham instead of bacon if you wish.
More easy spring recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Bacon, Mushroom, Spinach Quiche Recipe
Ingredients
- 1 package of premade pie crust or homemade pie dough
- 6 slices of bacon, chopped
- Handful, about 1 cup, depending on your preference of crimini mushrooms, chopped
- Handful, about 1 to 1.5 cups, depending on your preference of chopped spinach
- 6 eggs, lightly beaten
- 1/4 cup milk
- 3/4 cup of shredded sharp cheddar cheese, or mix of your favorite cheeses
- 1/4 teaspoon salt
- Dash of ground pepper
Instructions
- Preheat oven to 450 degrees.
- Place pie crust onto the bottom of a 9-inch pie pan with a removable bottom. Gently mold crust against the sides. Bake for 8 minutes.
- Remove pie crust from the oven and set aside. Turn the oven down to 375 degrees.
- While the pie is baking, you can start on the filling.
- Cook the chopped bacon over a medium-high skillet just until it is close to being cooked.
- Add the mushrooms to the pan and cook about 2-3 minutes, stirring ingredients together.
- Add chopped spinach to the pan and cook for another 2 minutes, until the spinach is slightly wilted (but not wilted!).
- Remove from heat and set aside.
- In a large bowl, combine the beaten eggs and the milk. You can use non-fat, 1%, 2% or whole – whichever you prefer.
- Add the bacon-mushroom-spinach mixture to the eggs and milk. Stir until blended.
- Add the cheese to the mixture and stir again until well blended. Sprinkle in the salt and dash of ground pepper.
- Pour the quiche filling mixture over the pie crust.
- Bake at 375 degrees for 25-30 minutes until the top is light brown. Allow to cool at room temperature for 5-10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It was delicious . My whole family loved it. So easy to make.
So glad to hear it, Bev! Thank you for sharing! ❤️
I made this with leftover collard greens from Thanksgiving. All I had to do was cook the bacon and mushrooms and add to the eggs. Fabulous!
So glad you loved it, Jennifer! Leftover collard greens sounds like a fantastic addition :)
I added sage, garlic powder, and garlic powder. Then I put aluminum foil around the crust to keep it from getting too brown after the blind bake. Still runny inside after cooked acc. to instructions, however, it was a beautiful brown. Therefore, I covered the whole top in aluminum foil, llowered heat to 350, and cooked 15 min. more.. It fluffed up beautifully!!!
Glad it turned out well! Thanks for sharing your experience making this quiche, Cynthia! I’ve never had it turn out too soft or runny at the full bake time, but it helps others know what you did in case that happens to them, too :) Appreciate it!
I was surprised the recipe did not say to drain the bacon grease. Six slices renders a lot of fat that I would think no one would want in the quiche. I drained all but what I needed to sauté the mushrooms.
I also drained the fat, but the final product was delicious!
Glad you liked it, Ashley! :)
This was delicious! The only thing I did differently was to add extra spinach.
Glad to hear you enjoyed it, Ed! :)
It really is great for using up leftovers of all kinds!
Haha, so true that quiche is how I tend to use up leftover eggs… and anything else leftover at the time too…
Awesome, I love quiches. Thanks.
I love brunch too! And you had me at bacon and mushrooms…
I really like the idea of quiche for all the reasons you mentioned, but when I make it, it usually turns out too jiggly and custard-like. Any recs to get it more scrambled egg-y or firmer?
Hmm…it could be a couple of things. Sometimes if you don’t beat the eggs enough or put too many eggs in relation to the other filling items, it can be runny. I’ve also found that it definitely needs some sort of thickener like the cheese to help bind it together more, so you could try adding more cheese. Hope that helps!
Looks great! I have never actually made a quiche before.
Thanks, Kira! It’s honestly super easy to make (and yummy!). Give it a try!
This looks so yummy! I’m trying to convince someone to make this for me!
Thanks, Jada! I hope you are successful in your efforts to have someone make this for you ;)
My husband loves quiche, so I may make this for him sometime!
Great! Let me know how it goes if you ever do make it, Melinda. I’d love to hear! Just remember: it’s fairly forgiving as long as you keep in mind the ratio of ingredients.