Bacon and Mushroom Quiche Recipe

quiche recipe with avocado and tomatoes on top

5 from 6 votes

This bacon and mushroom quiche has a silky smooth custard filling that is packed full of bacon, mushrooms, baby spinach and cheese. It’s one of the best quiche recipes, appropriate for any time of the day.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Lunch

Cuisine: American, French

Servings: 9" quiche

Calories: 335kcal

Author: The Carefree Kitchen

Equipment

1 9" deep dish pie plate or round cake pan

Ingredients

1 9" refrigerated pre-made pie crust
8 slices bacon cut into 1/2" pieces
1/3 cup onion white or yellow, diced
8 ounces mushrooms button or cremini, sliced
2 cups baby spinach
1¼ cups Swiss cheese shredded
6 large eggs
1 cup milk
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
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" deep dish pie plate so that it overlaps slightly, then carefully slice off the overlap so that the edge is even.
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 your preheated oven for about 15 minutes, until lightly golden. Remove from the oven, carefully remove the foil and set aside to cool.
In a saute pan over medium-high heat, cook the sliced bacon until golden brown. Remove bacon bits and let drain on a paper towel. Discard all but 1 tablespoon of bacon grease, then add the onions to the pan. Saute over medium heat until golden brown.
If the pan looks dry, add an extra 1 tablespoon of butter and add the mushrooms. Saute for 1-2 minutes, stirring frequently, then add the baby spinach and toss for about 1 minute until wilted.
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.
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.
Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!

Notes

If your pie crust gets too brown but the quiche isn't finished cooking, tear off 2" strips of aluminum foil and lightly tuck them around the quiche crust to prevent it from burning.

Storing leftovers: wrap well with plastic wrap and store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight.

Reheating: reheat in a preheated 325 degree oven until warmed through, or about 30 minutes. Cover the crust with aluminum foil part-way through if it begins to brown too much.

Nutrition