Bacon Mushroom Spinach Quiche
This Bacon Mushroom Spinach Quiche is rich, savory, and great for breakfast, brunch, or meal prep. Crispy bacon, browned mushrooms, tender spinach, and sharp cheddar are baked in a creamy egg custard inside a flaky deep-dish crust. Blind baking the crust and cooking the vegetables first help keep each slice flavorful, creamy, and never watery.
Servings: 8 slices
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
Calories: 1583kcal | Carbohydrates: 135g | Protein: 26g | Fat: 105g | Saturated Fat: 36g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 47g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 1411mg | Fiber: 4g | Sugar: 2g