When you have a recipe with delicious ingredients, like spinach, earthy mushrooms, crispy bacon and feta, you know it’s gonna be good! This spinach mushroom bacon quiche is rich, creamy and loaded with lots of savoury flavours. Such a delicious brunch, lunch or supper with a side.
We have been enjoying lots of eggs lately, and, I gotta say, I’ve been loving it!
And what I particularly love about this quiche recipe, aside from how seriously yummy it is, is that it’s quite simple to prepare. Plus, it uses a store-bought pie crust (which cuts down on prep time quite a bit).
How To Make Spinach Mushroom Bacon Quiche
Here’s an overview of how to make spinach mushroom bacon quiche (refer to the recipe card below for full ingredients and instructions):
- Start by precooking your bacon until it’s nice and crispy, then bake your thawed pie crust.
- Cook some mushrooms and spinach in a little olive oil, then sprinkle with a pinch of ground nutmeg.
- In a bowl, whisk together the egg base for the quiche, then pour into the pie crust. Distribute spinach, mushrooms, cooked bacon and feta cheese over top.
- Bake the quiche until set and cooked through.
Tip: Before filling your quiche, place the pie shell onto a sheet pan. That makes things way easier if, like me, you tend to make spills while transferring the quiche to the oven.
Type of Pie Crust Used
So, as mentioned, I used a store-bought pie crust for this spinach mushroom bacon quiche recipe. My crust was a 9-inch deep-dish pie crust.
Of course, brands can vary, so just try to get a crust that is close to that size. You want it big enough to hold the quiche ingredients, but if it is a tad bigger, no worries.
You can also use refrigerated pie crust, basically the ones that come in a tube that you have to roll out and put it into a glass pie plate.
Either way, whether it’s a pie crust that’s already formed or one that you have to roll out, you want the size to be about 9-inches in diameter. And, you want to pre-bake your pie crust before adding the filling, so you don’t get a soggy bottom. Buttery, crispy pie crust is where it’s at!
Can I Make Homemade Crust?
You sure can! If you have a favourite quiche crust recipe that you like to use, go for it! Of course, homemade is always best, but store-bought pie crusts work in a pinch and helps if you want to cut down on some prep time.
Can I Make a Crustless Quiche?
For sure! Though quiche are know for having a crust, you can definitely omit if you prefer. Use a 9-inch (approximately) glass pie plate that’s well greased instead. Then you can simply fill it with the quiche filling and bake.
Can I Use Frozen Spinach Instead?
Absolutely! Use an equivalent amount of frozen spinach instead of fresh baby spinach. Just ensure that it’s thawed and squeezed of excess moisture. There’s no need to sauté the spinach (add it when you add the cooked mushrooms to the eggs).
What To Serve With Quiche
- Skillet potatoes
- Hash browns
- Simple green salad
- Toast or garlic bread
If you make this spinach mushroom bacon quiche recipe, be sure to leave a comment below!
Spinach Mushroom Bacon Quiche
- ¼ pound sliced bacon, about 3 to 4 slices
- 1 (9-inch) frozen store-bought deep dish pie crust, thawed for about 15 minutes
- 1 teaspoon butter
- 1 teaspoon olive oil
- 3 baby bella (cremini) mushrooms, sliced
- 3 ounces baby spinach, about 85 grams or 3 loosely-packed cups
- pinch ground nutmeg
- 4 large eggs
- ½ cup whole milk
- ½ cup half-and-half, or heavy cream (whipping cream)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup crumbled feta cheese
- Chopped fresh dill or parsley, garnish to taste (optional)
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper. Place the slices of bacon onto the sheet pan, ensuring there is a little space between the slices. Bake for 15 to 20 minutes until crispy. Drain the bacon on paper towels to remove excess grease.
- Gently prick around the base and sides of your thawed pie crust and place into the preheated 400 degree oven to bake for 10 minutes. Once done, remove and allow to cool. (You can bake the pie crust during the last 10 minutes of cooking the bacon.)
- Heat butter and olive oil in a nonstick frying pan over medium heat. Add mushrooms and cook for 5 minutes, undisturbed. Then stir the mushrooms and continue to cook them for another 3 to 5 minutes, stirring occasionally, until they've cooked down and released some of their moisture. Add spinach to the pan and cook, stirring, until just wilted, about 3 to 4 minutes. Sprinkle with a pinch of nutmeg.
- In a medium mixing bowl, whisk together the eggs, milk, half and half, garlic powder, salt and black pepper until well combined and frothy. Place the baked and cooled pie shell onto a sheet pan and pour the egg mixture into it (I find this makes things a lot easier for transferring the quiche to the oven).
- Distribute the mushroom and spinach mixture over the eggs (gently immersing it) then sprinkle over the crispy bacon (crumble it) and feta cheese.
- Reduce the oven temperature to 350 degrees Fahrenheit and bake the quiche for 45 to 55 minutes or until the eggs are set and it's fully cooked through (a toothpick inserted in the centre of the quiche comes out clean, i.e., no wet egg). Note: Check on the quiche about 30 minutes into baking to see how the crust is doing. If it is browning too quickly, you can loosely cover with some aluminum foil.
- Once the quiche is cooked, allow it to cool for 5 minutes. Garnish with freshly chopped dill or parsley if desired. Slice and enjoy! Yields about 4 to 6 slices, depending on how large you want the servings to be.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!