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!

From frittata to eggs in salsa to strata, recipes with eggs are happening quite regularly in our home.

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 cooking the slices of bacon until they’re nice and crispy. Once done, drain the bacon on some paper towels to remove excess grease.
Bake the thawed pie crust.
Cook some mushrooms and spinach in a little butter and olive oil, then sprinkle with a pinch of ground nutmeg.
In a bowl, whisk together the egg base for the quiche (this includes eggs, milk, half-and-half, garlic powder, salt and black pepper).
Pour the egg mixture into the pie crust. Add the spinach and mushrooms to the egg mixture, then sprinkle over the cooked bacon (crumble it, so it’s in little pieces) and feta cheese.
Bake the quiche until it’s set and fully 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.

Collage of steps to make a quiche recipe.

Spatula removing a slice of quiche from a whole quiche.

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.

Slice of quiche on a plate with a fork next to a whole quiche.

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!