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    Urban Bliss Life » Blog » Bacon Mushroom Spinach Quiche Recipe

    Published: June 6, 2014 / Updated: March 24, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Bacon Mushroom Spinach Quiche Recipe

    45 shares
    Jump to Recipe Print Recipe
    Bacon Mushroom Spinach Quiche

    This bacon mushroom spinach quiche is a delicious make-ahead brunch or breakfast recipe!

    bacon mushroom spinach quiche

    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, or a quiche.

    Why Make-Ahead Quiche is the Best!

    Ham Cheddar Spinach Quiche

    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

    Bacon Mushroom Spinach Quiche Recipe

    I use a pre-made pie crust to help save time, but you can certainly make your own.

    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

    • Easy Veggie Ranch Egg Appetizers Easy Spring Egg Appetizers
    • Mini Lime Tarts Spring Desserts: Mini Lime Tarts
    • Citrus Sugar Cookies recipe on UrbanBlissLife.com Soft Lemon Sugar Cookies with Orange and Lime
    • Creamy Farfalle with Salmon and Peas pasta recipe on UrbanBlissLife.com Salmon Pasta Recipe: Creamy Farfalle with Salmon and Peas
    • Spring Cocktail recipes on UrbanBlissLife.com 20 Fruity Cocktail Recipes for Spring and Summer
    Bacon Mushroom Spinach Quiche

    Bacon, Mushroom, Spinach Quiche Recipe

    5 from 2 votes
    Prep Time: 15 mins
    Cook Time: 30 mins
    Recipe by Marlynn Schotland
    This quiche is so easy to make, and is a yummy make-ahead brunch recipe!
    PRINT PIN RATE

    Ingredients

    • 1 package of premade pie crust
    • 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
    • ¼ cup milk
    • ¾ cup of shredded sharp cheddar cheese or mix of your favorite cheeses
    • ¼ 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

    MAKE-AHEAD: After the quiche is fully baked, allow to cool on the counter or cooled stovetop and then cover with foil or plastic wrap, and place in the refrigerator for up to 24 hours. Warm it up in a 350°F degree oven for about 10 minutes before serving.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT:

    Bacon Mushroom Spinach Quiche
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    45 shares

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      Reader Interactions

      Comments

      1. elaine martell says

        January 27, 2022 at 7:09 pm

        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.

        Reply
        • Ashley says

          November 08, 2022 at 12:16 pm

          5 stars
          I also drained the fat, but the final product was delicious!

        • Marlynn Jayme Schotland says

          November 08, 2022 at 6:31 pm

          Glad you liked it, Ashley! :)

      2. Ed says

        March 29, 2020 at 11:08 am

        5 stars
        This was delicious! The only thing I did differently was to add extra spinach.

        Reply
        • Marlynn Jayme Schotland says

          November 08, 2022 at 6:32 pm

          Glad to hear you enjoyed it, Ed! :)

      3. Marlynn Jayme Schotland says

        June 12, 2014 at 6:58 pm

        It really is great for using up leftovers of all kinds!

        Reply
      4. Pech says

        June 11, 2014 at 3:37 pm

        Haha, so true that quiche is how I tend to use up leftover eggs... and anything else leftover at the time too...

        Reply
      5. Aubrie LeGault says

        June 06, 2014 at 5:44 pm

        Awesome, I love quiches. Thanks.

        Reply
      6. Sarah says

        June 06, 2014 at 2:29 pm

        I love brunch too! And you had me at bacon and mushrooms...

        Reply
      7. Catherine says

        June 06, 2014 at 12:55 pm

        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?

        Reply
        • Marlynn Jayme Schotland says

          June 06, 2014 at 1:45 pm

          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!

      8. Kira says

        June 06, 2014 at 12:48 pm

        Looks great! I have never actually made a quiche before.

        Reply
        • Marlynn Jayme Schotland says

          June 06, 2014 at 1:46 pm

          Thanks, Kira! It's honestly super easy to make (and yummy!). Give it a try!

      9. Jada says

        June 06, 2014 at 12:24 pm

        This looks so yummy! I'm trying to convince someone to make this for me!

        Reply
        • Marlynn Jayme Schotland says

          June 06, 2014 at 1:46 pm

          Thanks, Jada! I hope you are successful in your efforts to have someone make this for you ;)

      10. Melinda says

        June 06, 2014 at 9:54 am

        My husband loves quiche, so I may make this for him sometime!

        Reply
        • Marlynn Jayme Schotland says

          June 06, 2014 at 1:47 pm

          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.

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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