Bacon Mushroom Spinach Quiche

This bacon mushroom spinach quiche is a tasty make-ahead brunch or breakfast recipe!

Brunch is the favorite meal of the day to celebrate with friends and family. And, it's not brunch without bacon. Am We right? (NOD here. Thank you.)

For Mother's Day this year, hubby was out of town and We hosted brunch at our house for the parents and the brother and his family. Since We was flying solo with our two kids and a mountain of work that weekend, We needed quick, simple, make-ahead brunch dishes.

The go-to brunch recipe tends to be these Cheesy Spinach Mini-Frittatas. This salmon quiche is also lovely to make for brunch. But this bacon mushroom spinach quiche recipe is also a winner. It's satisfying and oh so tasty!

❤️ Why you'll love this quiche recipe

We love quiche because:

you can enjoy it for breakfast, brunch, lunch, and dinner
you can put almost any ingredients into it
unless you go too heavy on an ingredient or two, you can usually simply eyeball measurements and the dish still turns out a-okay, and
you can make it the night before and simply reheat before company comes over.

One of the favorite quiches is made with bacon, mushrooms, spinach, and cheddar cheese. Plus extra bacon. And extra cheese, if you've got it.

Tips & substitutions for bacon mushroom spinach quiche

If you're in a pinch, use a pre-made pie crust to help save time. But the BEST crust is this simple food processor pie dough recipe. It's SO good!

You can also use almost any cheese that you like. We truly like the flavor that Sharp Cheddar Cheese brings to quiche. But you can also use Gruyere, Mild Cheddar, White Cheddar, or even a combo of Asiago, Parmesan, and Cheddar cheese.

Since becoming dairy-free, We've been making this quiche with the favorite dairy-free vegan cheeses.

If you want, you can substitute out mushrooms for other spring vegetables like asparagus or broccoli.

You can also use ham instead of bacon if you wish.

More simple spring recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Bacon, Mushroom, Spinach Quiche Recipe

By Marlynn Schotland Prep Time: 15 mins Cook Time: 30 mins Servings: 8 Bacon Mushroom Spinach Quiche

This quiche is so simple to make, and is a yummy make-ahead brunch recipe!

Ingredients

1 package of premade pie crust or homemade pie dough
6 slices of bacon, chopped
Handful, about 1 cup, depending on your preference of crimini mushrooms, chopped
Handful, about 1 to 1.5 cups, depending on your preference of chopped spinach
6 eggs, lightly beaten
1/4 cup milk
3/4 cup of shredded sharp cheddar cheese, or mix of your favorite cheeses
1/4 teaspoon salt
Dash of ground pepper

Instructions

Preheat oven to 450 degrees.
Place pie crust onto the bottom of a 9-inch pie pan with a removable bottom. Gently mold crust against the sides. Bake for 8 minutes.
Remove pie crust from the oven and set aside. Turn the oven down to 375 degrees.
While the pie is baking, you can start on the filling.
Cook the chopped bacon over a medium-high skillet simply until it is close to being cooked.
Add the mushrooms to the pan and cook about 2-3 minutes, stirring ingredients together.
Add chopped spinach to the pan and cook for another 2 minutes, until the spinach is slightly wilted (but not wilted!).
Remove from heat and set aside.
In a large bowl, combine the beaten eggs and the milk. You can use non-fat, 1%, 2% or whole – whichever you prefer.
Add the bacon-mushroom-spinach mixture to the eggs and milk. Stir until blended.
Add the cheese to the mixture and stir again until well blended. Sprinkle in the salt and dash of ground pepper.
Pour the quiche filling mixture over the pie crust.
Bake at 375 degrees for 25-30 minutes until the top is light brown. Allow to cool at room temperature for 5-10 minutes before serving.

Notes

Makes approximately 8 servings. Click here for the simple food processor pie dough recipe. MAKE-AHEAD: After the quiche is fully baked, allow to cool on the counter or cooled stovetop and then cover with foil or plastic wrap, and place in the refrigerator for up to 24 hours. Warm it up in a 350°F degree oven for about 10 minutes before serving.

Nutrition

Calories: 261 kcal, Carbohydrates: 11 g, Protein: 10 g, Fat: 19 g, Saturated Fat: 7 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 8 g, Trans Fat: 0.04 g, Cholesterol: 145 mg, Sodium: 388 mg, Potassium: 118 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 303 IU, Calcium: 108 mg, Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.