This easy Bacon Mushroom Spinach Quiche is decadent, cheesy, and has an irresistibly creamy filling. Using a store-bought pie crust makes it so much easier to prepare, making it perfect for holiday gatherings or as a go-to for breakfast meal prep.
Quiche is a Christmas morning tradition for me. When made right, it’s one of the most decadent and flavorful ways to enjoy eggs.
My Egg & Sausage Casserole is also always a hit.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Bacon Mushroom Spinach Quiche
- Quick Tip From Bri
- Quick Tip From Bri
- Quick Tip From Bri
- Quick Tip From Bri
- Quick Tip From Bri
- Recipe Serving Suggestions
- Make Ahead
- How to Freeze Quiche
- Expert Tips
- Additions & Variations
- Recipe FAQs
- More Breakfast Recipes
- Bacon Mushroom Spinach Quiche Recipe
Why You’ll Love This Recipe
- Creamy Filling: The secret to a melt-in-your-mouth quiche is using a high cream-to-egg ratio. The cream keeps the filling moist and prevents it from becoming rubbery.
- Flavorful Add-Ins: Bacon, mushrooms, spinach, and white cheddar cheese pack each bite with rich flavor. Plus, the layer of Dijon mustard on the crust adds an extra depth of taste.
- Reheat Well: This quiche is perfect for holiday gatherings or meal prep, whether for yourself or someone else. It also freezes beautifully, making it a convenient make-ahead option.
Ingredients & Substitutions
- Pie Crust: Homemade pie crust has the best taste and texture, but it requires the most effort and time to prepare. Store-bought, unshaped pie crusts are usually what I use; you simply roll them out and fit them into your pie pan. Lastly, frozen pie crusts in a pie pan are the easiest option, as they come pre-shaped and ready to use, eliminating the need for rolling or shaping. Use whatever you are most comfortable with!
- Bacon: Adds savory flavor and saltiness to the quiche.
- Mushrooms: Provide a rich, earthy flavor and meaty texture.
- Spinach: Adds a fresh pop of green and a boost of nutrients.
- Eggs: Essential for creating the quiche’s custard-like filling.
- Heavy Cream: While you can substitute half-and-half, heavy cream will give you the richest and creamiest texture.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Garlic, Onion Powder, & Black Pepper: These seasonings enhance the flavor of the filling.
- White Cheddar: More affordable than Gruyère but still provides excellent flavor and creaminess.
- Dijon Mustard: Adds a subtle tang and extra depth of flavor to the quiche.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Bacon Mushroom Spinach Quiche
Quick Overview
- Bake the crust.
- Prepare the add-ins.
- Whisk the cream mixture.
- Assemble.
- Bake.
Step by Step Instructions
Quick Tip From Bri
Pie weights prevent the crust from sliding down the sides of the pan and shrinking.
Quick Tip From Bri
The second bake without weights ensures the bottom of the crust cooks and browns properly.
Step 1: 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.
Step 2: Bake in the preheated oven for 12-13 minutes.
Step 3: 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. 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.
Step 4: While the crust is baking, cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels, leaving just enough bacon grease to coat the skillet.
Quick Tip From Bri
Sautéing the vegetables is crucial to remove excess moisture, preventing a watery quiche.
Step 5: In the same skillet, add the sliced mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.
Step 6: Add the chopped spinach and cook until wilted about 2 minutes. Remove from heat and set aside to cool.
Step 7: 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.
Step 8: Add the heavy cream, kosher salt, granulated garlic, onion powder, and fresh cracked black pepper. Whisk until combined.
Quick Tip From Bri
Adding a roasting pan of water to the bottom of the oven creates a steamy environment, helping the filling stay moist.
Quick Tip From Bri
Be careful not to overcook the quiche; the center should be just set but not browned.
Step 9: Brush a thin layer of Dijon mustard over the inside of the crust.
Step 10: Spread the vegetable mixture evenly over the mustard.
Step 11: Layer the bacon on top of the vegetables.
Step 12: Finally, sprinkle all of the shredded cheese over the bacon.
Step 13: Slowly pour the cream mixture over the cheese.
Step 14: Bake the quiche for 45-55 minutes, or until the center is set. Allow the quiche to cool for 10-15 minutes before slicing and serving.
Recipe Serving Suggestions
This quiche can definitely be enjoyed on its own, but it also makes a great addition to any brunch spread alongside dishes like:
- Brown Butter Chocolate Banana Bread: The BEST banana bread you’ll ever make.
- Bacon & Cheddar Muffins: A savory twist on mini muffins.
- Dutch Oven Monkey Bread: Made easy with canned biscuits.
- Cream Cheese Frosting Cinnamon Rolls: Topped with rich brown butter frosting.
If you’re looking for a simple side dish to serve with quiche, I recommend my Garlic Parsley Potatoes or Roasted Potatoes and Asparagus.
Make Ahead
To reheat a whole quiche made in advance, follow these steps to ensure it stays delicious and properly warmed:
- Preheat Your Oven: Set your oven to 300°F (150°C). This lower temperature helps reheat the quiche evenly without overcooking.
- Prepare the Quiche: Remove the quiche from the refrigerator and let it sit at room temperature for about 10-15 minutes. This helps it reheat more evenly.
- Cover the Quiche: Cover the quiche with aluminum foil to prevent the crust from becoming too brown or crispy during reheating.
- Reheat in the Oven: Place the covered quiche on a baking sheet to catch any drips and bake in the preheated oven for 30-40 minutes, or until it is heated through. To check if it’s done, insert a knife into the center of the quiche; it should come out warm to the touch.
How to Freeze Quiche
- Cool the Quiche: Allow the quiche to cool completely at room temperature before freezing. This helps prevent condensation and ice crystals from forming.
- Wrap It Up: Once cooled, wrap the quiche tightly in plastic wrap to prevent freezer burn. For added protection, you can also wrap it in aluminum foil or place it in a resealable freezer bag.
- Label and Date: Clearly label the wrap or bag with the date and contents to keep track of how long it’s been in the freezer. Quiche can typically be frozen for up to 2-3 months.
- Freeze: Place the wrapped quiche in the freezer. If you’re freezing individual slices, you can wrap each slice separately or use a freezer-safe container to prevent them from sticking together.
- Reheat Properly: To reheat, remove the quiche from the freezer and let it thaw in the refrigerator overnight. Follow the reheating instructions for warming the quiche in the oven above.
Expert Tips
- Use Pie Weights: To prevent the crust from sliding down and shrinking, use pie weights during the first blind bake. This ensures the crust holds its shape.
- Second Blind Bake: Bake the crust without weights for a few additional minutes to crisp up the bottom, preventing it from becoming soggy when filled.
- Sauté Vegetables: Sauté the mushrooms and spinach to remove excess moisture, which helps avoid a watery quiche.
- Create a Steamy Oven Environment: Place a roasting pan of hot water on the bottom rack of the oven. This helps keep the quiche filling moist and promotes even cooking.
- Watch the Baking Time: Bake the quiche until the center is just set but not browned. Overcooking can lead to a dry texture.
- Cool Before Slicing: Allow the quiche to cool for 10-15 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
- Use Store-Bought Crust for Convenience: A store-bought pie crust can save time and effort, making preparation quicker and easier.
- Customize Add-Ins: Feel free to experiment with different cheeses or vegetables based on your preferences or what you have on hand.
Additions & Variations
As long as you follow the mushroom quiche recipe’s measurements for meats, vegetables, and cheeses, you can customize it.
- Proteins: Try sausage or ham.
- Vegetables: Try bell peppers, broccoli, or onions.
- Cheeses: Try gruyère, feta, or parmesan.
The 10 Best Substitutes for Dijon Mustard
Dijon mustard is a classic condiment that uniquely flavors various dishes. However, you might find yourself without this ingredient or…
Recipe FAQs
Heavy cream is generally preferred for quiche because it provides a richer, creamier texture and a smoother, more luxurious filling compared to milk. While you can use milk or half-and-half as a substitute, heavy cream gives the quiche its classic, decadent consistency.
Yes, prebaking the crust (also known as blind baking) is recommended. This step helps to prevent the crust from becoming soggy when you add the filling. It ensures the bottom of the crust stays crisp and holds up well during baking.
The main difference is that a quiche has a pastry crust, whereas a frittata does not. Quiche is a custard-based dish baked in a crust and often includes cheese, cream, and various fillings. A frittata is a crustless, egg-based dish that’s typically cooked on the stovetop and finished under the broiler or in the oven.
Yes, vegetables should be cooked before adding them to the quiche. Sautéing or pre-cooking vegetables helps to remove excess moisture, which prevents the quiche from becoming watery and ensures that the vegetables are tender and flavorful.
More Breakfast Recipes
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Bacon Mushroom Spinach Quiche
Equipment
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 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 in the preheated oven for 12-13 minutes.
- 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. 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.
- While the crust is baking, cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels, leaving just enough bacon grease to coat the skillet.5-6 slices bacon, 6 ounces, diced
- 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 the chopped spinach and cook until wilted about 2 minutes. Remove from heat and set aside to cool.2 cups roughly chopped fresh spinach, loosely packed (2 ounces)
- 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 the heavy cream, kosher salt, granulated garlic, onion powder, and fresh cracked black pepper. Whisk until combined.1 1/4 cups heavy cream, 1/2 teaspoon EACH kosher salt, granulated garlic, & onion powder*, fresh cracked black pepper
- Brush a thin layer of Dijon mustard over the inside of the crust.1 tablespoon Dijon mustard
- Spread the vegetable mixture evenly over the mustard.
- Layer the bacon on top of the vegetables.
- Finally, sprinkle all of the shredded cheese over the bacon.5 ounces (1 1/4 cups) sharp white cheddar cheese, shredded
- Slowly pour the cream mixture over the cheese.
- Bake the quiche for 45-55 minutes, or until the center is set. Allow the quiche to cool for 10-15 minutes before slicing and serving.
Notes
- Pie Crust: Homemade pie crust has the best taste and texture, but it requires the most effort and time to prepare. Store-bought, unshaped pie crusts are usually what I use; you simply roll them out and fit them into your pie pan. Lastly, frozen pie crusts in a pie pan are the easiest option, as they come pre-shaped and ready to use, eliminating the need for rolling or shaping. Use whatever you are most comfortable with!
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
