Bacon Mushroom Spinach Quiche is rich, savory, and perfect for brunch, holidays, or meal prep. Crispy bacon, browned mushrooms, tender spinach, and sharp cheddar bake into a creamy egg custard inside a flaky deep-dish crust. In testing, blind baking the crust and cooking the vegetables first made the biggest difference in keeping each slice creamy, flavorful, and never watery.
🔍 At a Glance
- ⏱️ Ready in: 1 hour 30 minutes (25 min. prep, 65 min. bake)
- 👥 Serves: 8 slices
- 📌 Main Ingredients: Bacon, eggs, mushrooms
- 🔥 Cook Method: Oven
- 😋 Flavor Profile: Savory, rich, comforting
- 📝 Great For: Brunch, holidays, meal prep, breakfast for dinner
Table of Contents
- 🔍 At a Glance
- Why This Recipe Works
- Ingredients & Why They Matter
- Bacon Mushroom Spinach Quiche Step by Step
- 💡Tip
- Pro Tips for Perfect Bacon Mushroom Spinach Quiche
- Common Mistakes
- Swap It Up: Variations to Try
- Make Ahead
- How to Freeze Quiche
- What To Serve With This Recipe
- Bacon Mushroom Spinach Quiche Recipe
- Recipe FAQs
- More Breakfast Recipes
Why This Recipe Works
- Blind baking keeps the crust crisp: This gives the crust a head start so it stays flaky instead of turning soggy under the custard.
- Cooking the bacon, mushrooms, and spinach first removes excess moisture: This builds deeper flavor and helps prevent a watery quiche.
- Heavy cream creates a silky custard: The egg-to-cream mixture bakes up tender, creamy, and sliceable instead of dense or rubbery.
Ingredients & Why They Matter
- Pie Crust: Holds the creamy filling and gives the quiche its classic flaky base. Use homemade dough, refrigerated pie dough, or a frozen deep-dish crust.
- Bacon: Adds smoky, savory flavor and richness. Cooked pancetta or diced ham also work well.
- Mushrooms: Add earthy flavor and meaty texture. White, cremini, or baby bella mushrooms all work.
- Fresh Spinach: Adds color and balances the richness. You can swap in 1/2 cup thawed frozen spinach, but squeeze it very dry first.
- Eggs: Form the structure of the custard and hold the filling together.
- Heavy Cream: Makes the custard rich and silky. Half-and-half works for a lighter version, but the filling will be less rich.
- Kosher Salt: Seasons the custard. I test with Morton kosher salt. If using table salt, use less.
- Granulated Garlic: Adds even savory flavor throughout the filling without extra moisture.
- Onion Powder: Gives the custard mild onion flavor without needing to sauté another vegetable.
- Black Pepper: Adds gentle warmth and balances the richness.
- Sharp White Cheddar Cheese: Melts smoothly and adds tangy, savory flavor. Gruyère, Swiss, or regular sharp cheddar are great swaps.
- Dijon Mustard: Adds subtle depth and a little tang to the crust layer.
Find the full ingredient list and exact measurements in the recipe card below.
Bacon Mushroom Spinach Quiche Step by Step
- Preheat oven & prep pie crust: Preheat your oven to 400°F (200°C). If using a frozen pie crust, let it thaw according to the package instructions. If using an unshaped pie crust, roll it out and fit it into a 9-inch deep-dish pie pan. Trim any excess dough and crimp the edges. You will now have a pie crust in a pan, either your own or the tin it came in. Prick the bottom and edges of the pie crust with a fork. Line the pie crust with parchment paper, making sure it covers the entire crust. Fill the crust with pie weights, dried beans, or uncooked rice to prevent it from puffing up.
- Bake pie crust: Bake in the preheated oven for 12-13 minutes.
- Finish baking pie crust: Carefully remove the parchment paper and weights. Return the crust to the oven and bake for an additional 7-8 minutes, or until the crust is lightly golden and looks dry on the bottom. Once done, reduce the oven temperature to 325°F (165°C). Place a roasting pan of hot water on the bottom rack of the oven.
- Cook bacon: While the crust is baking, cook the diced bacon in a skillet over medium heat until crispy, about 8-10 minutes. Remove the bacon and drain on paper towels, leaving just enough bacon grease to coat the skillet.
- Sauté mushrooms: In the same skillet, add the sliced mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.
- Add spinach: Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool for 5-10 minutes.
- Whisk eggs: In a large measuring cup or bowl, whisk the eggs until well combined. You can also strain the eggs through a sieve to ensure they are smooth.
💡Tip
Bring the eggs and cream to room temperature for about 20-30 minutes before mixing. This helps the custard blend more easily and bake more evenly.
- Add dairy & spices: Add the heavy cream, kosher salt, granulated garlic, onion powder, and black pepper. Whisk until fully combined.
- Brush on Dijon mustard: Brush a thin layer of Dijon mustard over the inside of the crust.
- Add veggie mixture to pie crust: Spread the mushroom and spinach mixture evenly over the mustard.
- Layer bacon: Layer the bacon evenly on top of the vegetables.
- Add cheese: Finally, sprinkle all of the shredded cheese over the bacon.
- Add cream mixture: Slowly pour the cream mixture over the cheese. Gently tap the pie dish once or twice on the counter if needed so the custard settles into the filling.
- Bake: Bake the quiche for 45-55 minutes, or until the edges are set and the center has a slight jiggle but no longer looks liquid. A knife inserted about 1 inch from the center should come out mostly clean. Allow the quiche to cool for 10-15 minutes before slicing and serving.
💡Tip
Setting the pie dish on a sheet pan makes it easier to move in and out of the oven and catches any potential drips.
Pro Tips for Perfect Bacon Mushroom Spinach Quiche
- Use a deep-dish crust: This recipe has a generous amount of filling, and a shallow crust can overflow.
- Brown the mushrooms well: Let them cook until their moisture has mostly evaporated. This gives the quiche deeper flavor and a better texture.
- Shred your own cheese: Freshly shredded cheese melts more smoothly than pre-shredded cheese and gives the custard a creamier finish.
- Season with a light hand: Bacon and cheddar are already salty, so the custard does not need much extra salt.
Common Mistakes
- Skipping the blind bake: This usually leads to a soggy bottom crust.
- Adding wet vegetables: If the mushrooms are not browned and the spinach is not wilted first, the filling can turn watery.
- Overbaking the quiche: Baking until the center is fully firm can make the custard dry and rubbery.
- Using a shallow pie crust: The filling may overflow or bake unevenly.
Swap It Up: Variations to Try
- Swap the cheese: Use 5 ounces shredded Gruyère, Swiss, or Monterey Jack instead of sharp white cheddar.
- Add herbs: Stir 1-2 teaspoons chopped fresh thyme or 1 tablespoon chopped parsley into the custard.
- Make it spicy: Add 1/4 teaspoon red pepper flakes or 1 finely diced jalapeño to the filling.
- Change the meat: Replace the bacon with 6-8 ounces cooked breakfast sausage, diced ham, or cooked chorizo.
- Use frozen spinach: Replace the fresh spinach with 1/2 cup thawed frozen spinach that has been squeezed very dry.
Make Ahead
This bacon mushroom spinach quiche is great for prepping in advance. Here are the best options:
Bake the quiche ahead
Bake the quiche as directed, then let it cool for 1-2 hours. Cover tightly and refrigerate for up to 1 day. Reheat before serving.
Prep the components ahead
You can prep most of the recipe 1 day in advance:
- Blind bake the crust.
- Cook the bacon.
- Sauté the mushrooms and spinach.
- Whisk together the egg custard.
Store each component separately in the refrigerator. Assemble and bake the quiche the next day.
Reheat a whole quiche
Let the quiche sit at room temperature for 10-15 minutes. Cover loosely with foil and bake at 300°F (150°C) for 25-35 minutes, or until heated through in the center.
Reheat individual slices
Place slices on a sheet pan and bake at 300°F for 10-15 minutes, or microwave in 20-30 second bursts until warm.
Store leftovers
Cover tightly and refrigerate leftovers for up to 4 days.
How to Freeze Quiche
Freeze
Let the baked quiche cool completely for 1-2 hours. Wrap the whole quiche or individual slices tightly in plastic wrap, then wrap again in foil or place in a freezer-safe container. Freeze for up to 2 months for the best texture.
Thaw
Transfer the quiche to the refrigerator and thaw overnight before reheating.
Reheat from frozen or thawed
Reheat at 300°F (150°C) until hot in the center, about 25-35 minutes for a whole quiche or 10-15 minutes for slices.
What To Serve With This Recipe
This bacon mushroom spinach quiche is rich and savory, so it pairs well with a mix of sweet brunch favorites and savory baked sides. For a full brunch spread, serve it with one or two of these recipes:
- Cream Cheese Frosting Cinnamon Rolls: A sweet, soft brunch favorite that balances the savory, cheesy quiche.
- Dutch Oven Monkey Bread: Warm, buttery, and great for holiday breakfasts or brunch with a crowd.
- Brown Butter Chocolate Chip Banana Bread: A cozy make-ahead baked good that adds a sweet option to the table.
- Bacon and Cheese Muffins: Another savory brunch option that works well for larger spreads or grab-and-go breakfasts.
Bacon Mushroom Spinach Quiche
Ingredients
- 1 9-inch deep dish pie crust, homemade or frozen*
- 5-6 slices bacon, 6 ounces, diced
- 2 cups (5 ounces) sliced white or baby bella mushrooms
- 2 cups roughly chopped fresh spinach, loosely packed (2 ounces)
- 4 large eggs
- 1 1/4 cups heavy cream
- 1/2 teaspoon EACH kosher salt, granulated garlic, & onion powder*
- fresh cracked black pepper
- 5 ounces (1 1/4 cups) sharp white cheddar cheese, shredded
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven & prep pie crust: Preheat your oven to 400°F (200°C). If using a frozen pie crust, let it thaw according to the package instructions. If using an unshaped pie crust, roll it out and fit it into a 9-inch deep-dish pie pan. Trim any excess dough and crimp the edges. You will now have a pie crust in a pan, either your own or the tin it came in. Prick the bottom and edges of the pie crust with a fork. Line the pie crust with parchment paper, making sure it covers the entire crust. Fill the crust with pie weights, dried beans, or uncooked rice to prevent it from puffing up.1 9-inch deep dish pie crust, homemade or frozen*
- Bake pie crust: Bake in the preheated oven for 12-13 minutes.
- Finish baking pie crust: Carefully remove the parchment paper and weights. Return the crust to the oven and bake for an additional 7-8 minutes, or until the crust is lightly golden and looks dry on the bottom. Once done, reduce the oven temperature to 325°F (165°C). Place a roasting pan of hot water on the bottom rack of the oven.
- Cook bacon: While the crust is baking, cook the diced bacon in a skillet over medium heat until crispy, about 8-10 minutes. Remove the bacon and drain on paper towels, leaving just enough bacon grease to coat the skillet.5-6 slices bacon, 6 ounces, diced
- Sauté mushrooms: In the same skillet, add the sliced mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.2 cups (5 ounces) sliced white or baby bella mushrooms
- Add spinach: Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool for 5-10 minutes.2 cups roughly chopped fresh spinach, loosely packed (2 ounces)
- Whisk eggs: In a large measuring cup or bowl, whisk the eggs until well combined. You can also strain the eggs through a sieve to ensure they are smooth.4 large eggs
- Add dairy & spices: Add the heavy cream, kosher salt, granulated garlic, onion powder, and black pepper. Whisk until fully combined.1 1/4 cups heavy cream, 1/2 teaspoon EACH kosher salt, granulated garlic, & onion powder*, fresh cracked black pepper
- Brush on Dijon mustard: Brush a thin layer of Dijon mustard over the inside of the crust.1 tablespoon Dijon mustard
- Add veggie mixture to pie crust: Spread the mushroom and spinach mixture evenly over the mustard.
- Layer bacon: Layer the bacon evenly on top of the vegetables.
- Add cheese: Finally, sprinkle all of the shredded cheese over the bacon.5 ounces (1 1/4 cups) sharp white cheddar cheese, shredded
- Add cream mixture: Slowly pour the cream mixture over the cheese. Gently tap the pie dish once or twice on the counter if needed so the custard settles into the filling.
- Bake: Bake the quiche for 45-55 minutes, or until the edges are set and the center has a slight jiggle but no longer looks liquid. A knife inserted about 1 inch from the center should come out mostly clean. Allow the quiche to cool for 10-15 minutes before slicing and serving.
Notes
- Pie Crust: A deep-dish crust works best for this recipe because the filling is generous. A standard shallow crust may overflow.
- Kosher Salt: I test with Morton kosher salt. If using table salt, reduce the amount.
- Sharp White Cheddar: Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Cook the vegetables first: Mushrooms and spinach release a lot of moisture, so cooking them first helps prevent a watery quiche.
- Do not overbake: Bake just until the center has a slight jiggle. It will continue to set as the quiche cools.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Yes. Blind baking gives the crust a head start so it stays crisp once the custard is added. It is one of the best ways to avoid a soggy bottom.
Yes. Mushrooms and spinach release a lot of water as they cook. Sautéing them first removes excess moisture and concentrates their flavor.
The edges should look set, and the center should still have a slight jiggle when you gently shake the pan. If the center sloshes, it needs more time. The quiche will continue to set as it cools for 10-15 minutes.
Yes. You can bake it up to 1 day ahead and reheat it before serving, or prep the crust and filling components the day before and bake it fresh the next day.
Yes, but the texture will be lighter and a little less creamy. Half-and-half is the best middle ground if you want something less rich than heavy cream.
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I love this bacon mushroom and spinach quiche recipe! It’s perfect for breakfast and brunch and delicious even the next day!
As they say, everything is better with bacon, right!? This dish was so delicious and comforting. No leftovers mean it was a success. 😉 Thanks for the great recipe! 😊
This is one of the best quiches I’ve ever made. The texture was wonderful, and the storebought crust worked perfectly.
I made this for dinner, and my family loved it! I liked that I didn’t have to make a pie crust from scratch, and the filling is so tasty!
I never knew quiche could be so easy to make!! It was SO delicious, too!!!! Thanks for the wonderful recipe.