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, or a quiche.
Why Make-Ahead Quiche is the Best!
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
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 Spring Egg Appetizers- Spring Desserts: Mini Lime Tarts
Soft Lemon Sugar Cookies with Orange and Lime
Salmon Pasta Recipe: Creamy Farfalle with Salmon and Peas
20 Fruity Cocktail Recipes for Spring and Summer
Bacon, Mushroom, Spinach Quiche Recipe
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
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.
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elaine martell says
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.
Ashley says
I also drained the fat, but the final product was delicious!
Marlynn Jayme Schotland says
Glad you liked it, Ashley! :)
Ed says
This was delicious! The only thing I did differently was to add extra spinach.
Marlynn Jayme Schotland says
Glad to hear you enjoyed it, Ed! :)
Marlynn Jayme Schotland says
It really is great for using up leftovers of all kinds!
Pech says
Haha, so true that quiche is how I tend to use up leftover eggs... and anything else leftover at the time too...
Aubrie LeGault says
Awesome, I love quiches. Thanks.
Sarah says
I love brunch too! And you had me at bacon and mushrooms...
Catherine says
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?
Marlynn Jayme Schotland says
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!
Kira says
Looks great! I have never actually made a quiche before.
Marlynn Jayme Schotland says
Thanks, Kira! It's honestly super easy to make (and yummy!). Give it a try!
Jada says
This looks so yummy! I'm trying to convince someone to make this for me!
Marlynn Jayme Schotland says
Thanks, Jada! I hope you are successful in your efforts to have someone make this for you ;)
Melinda says
My husband loves quiche, so I may make this for him sometime!
Marlynn Jayme Schotland says
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.