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 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Breakfast, lunch
Cuisine: American, French
Servings: 19" quiche
Calories: 335kcal
Author: The Carefree Kitchen
Ingredients
19"Refrigerated Pre-Made Pie Crustuse a deep dish pie plate
8slicesBaconcut into ½" pieces and cooked until golden brown (or ½ cup prepared bacon bits)
⅓cupOnionwhite or yellow, diced
8ozMushroomsbutton or cremini, sliced
2cupsBaby Spinach
1 ¼cupSwiss Cheeseshredded, can substitute cheddar
6largeEggs
1cupMilk
1cupHeavy Cream
½teaspoonSalt
¼teaspoonPepper
⅛teaspoonCayenne Pepper
1pinch Nutmeg
Instructions
Pie Crust
Preheat oven to 350 degrees F.
If using a pre-made 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 for about 15 minutes. Remove from the oven, carefully remove the foil and set aside.
Bacon and Mushroom Quiche
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. Reserve 1 Tablespoon of bacon grease 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 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 to prevent them from browning even more.