Bacon and Mushroom Quiche

This Bacon and Mushroom Quiche has a silky smooth custard filling that is packed full of bacon, mushrooms, baby spinach and cheese.  It’s appropriate for any time of the day and goes great with just about anything.

Completely packed with protein, this quiche is a full meal on it’s own. However it tastes great with a simple green salad, fresh fruit, or potatoes. Feel free to experiment with using different mushroom varieties, cheeses, or even proteins to switch things up.

Easy Bacon and Mushroom Quiche Recipe

Quiche is one of those magical dishes that can be served anywhere, any time.  Whether it’s breakfast, dinner, summer, winter, a weeknight or a fancy dinner this mushroom bacon quiche will feel totally welcome.

To save time, we’ll often use a premade pie crust.  It’s a lifehack that we have no shame in admitting to.  Quiche is also simple to make ahead, toss in the fridge overnight and bake the next day.  Plus, you can mix and match any of the ingredients to suit your own taste, or what you happen to have on hand.  You can honestly put anything into a quiche!

What to Serve with Quiche

Quiche with bacon and mushrooms is great because it makes a hearty and complete meal all on it’s own, but a small slice would also taste great with a side salad, soup or potato dish.  Here are a few of our recommendations:

• Cucumber Tomato Avocado Salad
• Creamy Pesto Pasta Salad
• Homemade Creamy Tomato Soup
• Garlic Herb Cheesy Potatoes
• Air Fryer Red Potatoes

Key Ingredients

• Premade Pie Crust – you can find this in the refrigerated section at the grocery store.  You can also substitute frozen puff pastry or make your own pie crust from scratch.
• Bacon – any type of bacon will work.  You can also substitute ½ cup of prepared bacon bits.
• Onions – we like to use white or yellow onions for this quiche.
• Mushrooms – we typically use white button or cremini mushrooms, however if you can get your hands on another type, by all means use those!
• Spinach – to make things easy, we usually use the baby spinach from a bag.
• Eggs – any type of large eggs will work.  You can also substitute half egg whites if you want your quiche to be a little more heart-friendly.
• Shredded Cheese – we recommend using Swiss or cheddar cheese.  Feta, goat cheese or mozzarella would also taste great.
• Milk – you want to use either whole milk or 2%.
• Heavy Cream – any type will work.
• Cayenne Pepper – this is optional but adds a perfect amount of heat.
• Nutmeg – you’d be surprised what a little nutmeg can do to the overall flavor.  It goes so well with eggs.

How to Make Mushroom and Bacon Quiche

1. Pie Plate. Be sure to use a deep dish pie plate. (if you don’t have one, you can easily pour and excess filling into greased muffin tins and cook seperatly)
2. Prepare pie crust. Roll out pie dough to about ¼” thick and press into a 9” pie plate.  If using a premade pie crust, remove it from the refrigerator about an hour before you make your quiche so that it warms up to room temperature.  Roll out the pie crust as directed on the packaging and arrange in a 9″ pie plate.  Place in the freezer for a few minutes, just until it is no longer super soft, then pull out and line the inside with aluminum foil.  Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes.  Remove from the oven, carefully remove the foil and set aside.
3. Cook the bacon and mushroom filling.  In a saute pan or large skillet over medium-high heat, cook the sliced bacon until golden brown.  Remove bacon bits and let drain on a paper towel.  Reserve 1 tablespoon of bacon fat and add the onions.  Saute over medium heat until golden brown.  If the pan looks dry, add an extra 1 tablespoon of butter and add mushrooms.  Saute for 1-2 minutes, stirring frequently, then add the baby spinach and toss for about 1 minute until wilted. 
4. Add filling to the crust.  Add the cooked bacon, onions, mushrooms and spinach into the pie crust.   Spread it evenly over the bottom, then sprinkle half of the cheese on top.  In a medium-sized mixing bowl, whisk together the eggs, cream, milk, salt, pepper, nutmeg and cayenne. Mix until well combined, then pour over the bacon and mushroom mixture. Top with the remaining cheese.
5. Bake.  Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle.  You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny.  If you still aren’t sure, insert a toothpick or knife into the center and it should come out clean.
6. Serve.  Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving.  Enjoy!

Frequently Asked Questions

Storing, Freezing and Reheating

• Refrigerator – wrap well with plastic wrap and store in the refrigerator for up to 3 days.
• Freezer – Be sure and cool your quiche completely, then wrap well in plastic wrap, followed by aluminum foil.  You can store quiche frozen for up to 3 months.
• Reheating Instructions – In order to reheat a frozen quiche, thaw it in the fridge overnight.  Once thawed, the instructions are the same whether it was in the freezer or fridge.  Just rewarm in a preheated 325 degree oven until warmed through, or about 30 minutes.  You may want to cover the crust with aluminum foil part-way through if it begins to brown too much.

More of our Best Quiche Recipes

• Sausage and Spinach Quiche
• Vegetable Quiche
• Ham and Cheese Quiche
• Ham and Bacon Potato Crusted Quiche
• Bacon and Mushroom Quiche
• 3 Cheese and Pesto Quiche
• Spinach and Feta Quiche
• Mini Cheese Quiche
• Potato Crusted Quiche
• Bacon and Asparagus Quiche
• More Egg Recipes
• More Breakfast Recipes

Whether it’s breakfast, dinner, summer, winter, a weeknight or a fancy dinner this Bacon and Mushroom Quiche will feel totally welcome.  It has a silky smooth custard filling that is packed full of bacon, mushrooms, baby spinach and cheese.  Yum!