Healthy eating has never been easier with this savory Spinach and Bacon Quiche. Loaded with sauteed mushrooms and cheesy spinach goodness this delicious quiche is perfect for any time of the day.
This spinach and bacon quiche recipe can be made ahead of time making it a quick dish your whole family will love. No matter what time of day, this mouthwatering dish is sure to be one of your favorite go-to brunch recipes!
❤️ Why I Love This Recipe
✔️ This spinach and bacon quiche dish is perfect to make ahead of time. To serve, Just cover the quiche with foil and place it in a 350 degree preheated oven for 30 minutes, until the quiche is warm throughout.
✔️ This delicious recipe serves 6-8 making it the best way to feed your brunch crowd.
✔️Spinach and bacon quiche with mushrooms can be served for breakfast, lunch, or as a light dinner!
🥘 Ingredients
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Refrigerated or frozen crust, if you prefer to make a homemade crust, I recommend this Oil Pie Crust recipe
🔪 Instructions
- Preheat the oven to 375 degrees.
- Place the diced bacon a large frying pan and fry until lightly crisp. Remove the bacon from the skillet using a slotted spoon and place it on a paper towel. Set aside.
- Remove all but 1 tablespoon of bacon fat from the skillet. Add the onions and mushrooms to the skillet and saute for 10 minutes, until the onions are translucent.
- In a bowl, whisk together the large eggs, salt, pepper, and thyme. Slowly whisk in the half and half.
- Add the ingredients to the bottom of the pastry crust in the following order: bacon, onion mixture, spinach, and cheese.
- Pour the egg mixture over the top of the filled crust.
- Bake the quiche for 45 minutes, or until a knife in the center comes out clean and the top is starting to brown.
- Allow the quiche to sit for 15 minutes prior to serving.
🙋 Recipe FAQ's
Yes, wrap the quiche in a few layers of plastic wrap to help prevent freezer burn.
Test the doneness by inserting a knife in the center of the quiche. If the knife comes out clean then your quiche is finished.
Letting your quiche rest will ensure the filling has had proper time to set so you get a well-formed slice that doesn't fall apart.
💭 Tips
- Cover the quiche crust edges with aluminum foil or crust shields if the crust starts to darken before the quiche is done.
- Keep the frozen pie crust in the freezer until ready to assemble the quiche.
- Cut a circle of parchment paper and use it to line the bottom of your pie pan to help prevent any sticking.
- If you don't have half and half, substitute or a equal parts whole milk and heavy cream.
- Use turkey bacon to reduce the fat in the recipe.
- Chop the bacon prior to cooking. It cooks more evenly and is more uniform pieces than if chopped after cooking.
📖 Variations
- Skip the pie crust and spray a pie dish with cooking spray, then assemble the filling and bake for a low-carb quiche.
- For a more robust quiche try using caramelized onions and sharp cheddar with sausage crumbles.
- Try adding a teaspoon of smoked paprika to the Spinach and Bacon Quiche for an added smoky flavor.
- Make this spinach quiche vegetarian by substituting the bacon for your favorite plant-based meat product or leaving it out completely.
🍽 Equipment
🏫 What I've Learned
Serving Suggestions
This makes a delicious brunch served with a side of fresh fruit, Quick Dinner Rolls and a Bloody Mary!
This spinach quiche recipe is also delicious reheated for lunch and is portable.
Storage
Store any leftover spinach bacon quiche in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months.
Related Recipes
Crustless Spinach Quiche recipe
Spinach Artichoke Pasta-One Pot Recipe
Bacon Deviled Eggs with Sweet Pickle Relish
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
Bacon and Spinach Quiche with Mushrooms
Ingredients
- 1 pre-made frozen pie crust
- 4 large eggs , beaten
- 1¼ cup half and half
- 8 slices bacon , chopped
- ¼ cup finely diced onion
- ½ cup chopped mushrooms
- ½ cup spinach , torn into small pieces
- 1 cup shredded Swiss cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
Instructions
- Preheat the oven to 375 degrees.
- Place the diced bacon a large frying pan and fry until lightly crisp. Remove the bacon from the skillet using a slotted spoon and place it on a paper towel. Set aside.
- Remove all but 1 tablespoon of bacon fat from the skillet. Add the onions and mushrooms to the skillet and saute for 10 minutes, until the onions are translucent.
- In a bowl, whisk together the large eggs, salt, black pepper, and thyme. Slowly whisk in the half and half.
- Add the ingredients to the bottom of the pastry crust in the following order: bacon, onion mixture, spinach, and cheese.
- Pour the egg mixture over the top of the filled crust.
- Bake the quiche for 45 minutes, or until a knife in the center comes out clean and the top is starting to brown.
- Allow the quiche to sit for 15 minutes prior to serving.
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