Bacon, Mushroom, Spinach Quiche Recipe

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5 from 7 votes

Bacon, Mushroom, Spinach Quiche Recipe

This quiche is so easy to make, and is a yummy make-ahead brunch recipe!

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 30

Servings

Calories 261kcal

Author Marlynn Schotland

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
¼ cup milk
¾ cup of shredded sharp cheddar cheese or mix of your favorite cheeses
¼ teaspoon salt
Dash of ground pepper

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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

Makes approximately 8 servings.

Click here for my easy food processor pie dough recipe.

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.

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