Bacon Mushroom Spinach Quiche with Gruyere Cheese

This is one of my most favourite brunch dishes of all time, my Mom’s recipe for Bacon Mushroom Spinach Quiche!

I can’t quite remember when my Mom first made this recipe for me but I know that from the first time she made it, I loved quiche.

Savoury brunch dishes like this one are sure to be a hit with family and friends!

Many other brunch dishes like baked french toast and pancakes get the attention but I think quiche deserves way more! To me it’s the perfect savoury dish; filled with bacon, mushrooms, spinach, cheese, eggs and cream in the perfect vessel, a flaky piecrust.

Why you’ll love this bacon mushroom quiche recipe

• Use a pre-made pie crust to make this recipe easy and quick!
• You can make it ahead of time.
• It’s packed with delicious savory flavours everyone will love!

Ingredients in this mushroom bacon quiche recipe

Pie crust: use a store-bought pie crust to make this recipe a breeze; you can bake it ahead of time too.

Bacon: 5 slices bacon, chopped & cooked, is part of the filling for this quiche recipe.

Mushroom: Sliced white mushrooms are all you need for the mushroom mixture

Spinach: I love the addition of spinach to this bacon mushroom quiche recipe; it adds just a touch of greens to what is a more rich dish

Cheese: Gruyere cheese is my first choice for a quiche recipes but swiss cheese or old cheddar can be used as a substitute.

Eggs:  Use 3 large eggs to make the base of this quiche filling

Cream: Using 18% cream helpes give this quiche a creamy custardy filling.

Seasonings:  salt, pepper and a pinch of nutmeg are essential to flavour this quiche

How to make this easy quiche recipe

Step 1: Bake your pie shell according to the package directions and set aside on a baking sheet. Heat oven to 375F after the crust is baked..

Step 2: Cook the bacon pieces in a large skillet on medium heat until crispy. Remove the cooked bacon from the pan.

Step 3: Next, cook the mushrooms in the same frying pan as the bacon, with the bacon grease, until cooked throught then remove from the pan.

Step 4: Lastly, add a tablespoon of water to the frying pan, warm to medium heat and cook to wilt the spinach just slightly.

Step 5: With your baked pie shell on a baking sheet, layer in half of the cheese on the bottom of the baked pie shell.  Next, layer in the bacon, mushrooms and spinach in the pie shell. And then top with the remaining cheese.

Step 6: Whisk together the eggs, cream, salt, pepper and nutmeg in a large bowl. Then, pour the egg mixture into the pie shell.

Step 7: Bake the quiche for 35-40 minutes until the top is golden and the centre is firm. Remove from the oven and let sit 10-15 minutes before serving. Cut into 6 pieces for serving.

Expert tips for making this quiche recipe

• My favourite way to serve this quiche is with a simple arugula side salad with a drizzle of olive oil and lemon juice for dressing.
• You can cook this bacon mushroom quiche ahead of time, let cool completely and serve at room temperature.
• Prepare the cooked bacon and mushrooms ahead of time along with shredding the cheese; this can all be stored in the fridge and taken out when ready to assemble the quiche.
• Make this recipe up to 1 day ahead and store in the fridge overnight; reheat the full quiche making sure to cover with foil while reheating and bake at 300F for 35-45 minutes.

Common questions about making this bacon quiche recipe

Can I use milk instead of cream?
The 18% cream gives the the quiche a delightful creamy, custardy consistency which makes this recipe so enjoyable. However, if you want to use just milk I’d recommend using whole milk.

Do I need to pre-bake the crust?
Pre-baking the pie crust is a great way to ensure the crust is cooked through once the quiche is done baking. Follow the instructions on the pie crust package to bake the crust before filling it with the quiche filling.

Can I use turkey bacon in this recipe?
If desired, use your favourite turkey bacon instead of regular pork bacon.

Do I need to make this quiche with a crust?
I haven’t tested this recipe without a crust but I’d suggest trying one of my frittata recipes instead if you’re looking for something similar to crustless quiche recipes.

Can I freeze this bacon mushroom quiche recipe?
Leftover slices of this bacon mushroom quiche recipe will freeze quite well. Make sure to let the slices fully cool. Wrap each slice of quiche in plastic wrap and then in aluminum foil.  Store the wrapped slices in an airtight container or bag in the freezer.  Take the slices out the night before you’re going to enjoy and let defrost in the fridge overnight.  To reheat, add a slice to a baking sheet and cover gently with foil. Bake at 300F until warmed through.

Storage

Store leftover slices in the fridge for up to 2 days. Reheat at 300F in the oven, covered gently with foil, until warmed through.

More brunch recipes to love from the blog

Swiss Chard, Goat Cheese & Leek Frittata

Apple Cinnamon Baked Oatmeal

Shakshuka (Poached Eggs in Tomato Sauce)