This Bacon and Mushroom Quiche features a silky, custardy filling bursting with bacon, sautéed mushrooms, tender baby spinach and melted cheese. It’s a satisfying, protein-rich dish that works equally well for breakfast, brunch, lunch or a light dinner. Serve it on its own for a complete meal or pair a slice with a crisp green salad, fresh fruit or roasted potatoes for a fuller spread.
The recipe is very adaptable. Use a premade pie crust to save time, or make your own if you prefer. Swap mushrooms, cheeses, or proteins to suit your pantry or taste — quiche is forgiving and welcoming of substitutions.
Bacon and Mushroom Quiche Recipe
Quiche is a versatile, comforting dish that fits any occasion. This mushroom and bacon version is hearty and well-balanced: smoky bacon, earthy mushrooms and a creamy egg custard make it a crowd-pleaser. Preparing it ahead of time is simple — assemble the filling and custard, refrigerate overnight, and bake when ready.
To speed up prep, use a store-bought refrigerated pie crust. When you have more time or want a flakier result, a homemade crust works wonderfully. The filling is flexible: try different mushroom varieties, use a mix of cheeses such as Swiss and cheddar, or substitute ham or cooked sausage if you prefer.
What to Serve with Quiche
A generous slice of bacon and mushroom quiche can be a complete meal. For variety, try these complementary sides:
- Simple mixed green salad with a light vinaigrette
- Fresh fruit or a fruit salad to cut the richness
- A cup of creamy tomato or vegetable soup
- Roasted or garlic-herbed potatoes
- Light pasta or potato salad for a picnic-style meal
Key Ingredients
- Premade pie crust – available in the refrigerated section; frozen puff pastry or a homemade crust are fine substitutes.
- Bacon – any variety works; you can use cooked bacon bits if preferred.
- Onion – white or yellow, diced for sweetness and depth.
- Mushrooms – button or cremini are classic choices; other types add distinct flavors.
- Baby spinach – fresh bagged spinach is convenient and wilts quickly.
- Eggs – large eggs provide structure and richness for the custard.
- Shredded cheese – Swiss or cheddar are recommended; feta, goat cheese or mozzarella also work.
- Milk and heavy cream – use whole milk or 2% combined with heavy cream for a rich, silky texture.
- Seasonings – salt, pepper, a pinch of nutmeg and optional cayenne for a hint of heat.
How to Make Mushroom and Bacon Quiche
- Use the right pan. A 9″ deep-dish pie plate is ideal. If you don’t have one, a round cake pan works or bake leftover filling in greased muffin tins.
- Prepare the crust. Roll out a premade crust or your homemade dough to about 1/4″ thickness and fit it into a 9″ pie plate. Chill briefly to firm the dough, then line the crust with foil and fill with pie weights or dried beans. Blind-bake at 350°F (175°C) for about 15 minutes until lightly golden. Remove the foil and allow to cool slightly.
- Cook the filling. In a sauté pan over medium-high heat, cook sliced bacon until crisp. Drain on paper towels, reserving about 1 tablespoon of bacon fat in the pan. Add diced onion and sauté until soft and golden. If needed, add a tablespoon of butter before adding mushrooms; cook 1–2 minutes until they release moisture. Add baby spinach and toss until wilted; remove from heat.
- Assemble the quiche. Spread the bacon, onions, mushrooms and spinach evenly in the pre-baked crust. Sprinkle half of the shredded cheese over the vegetables. In a bowl, whisk together eggs, heavy cream, milk, salt, black pepper, nutmeg and a pinch of cayenne (optional). Pour the custard over the filling and finish with the remaining cheese.
- Bake. Bake at 350°F (175°C) for 30–40 minutes, or until the center is set. The quiche should no longer be liquid in the middle; a gentle jiggle is fine. If uncertain, insert a knife or toothpick—the center should come out clean.
- Rest and serve. Let the quiche cool for at least five minutes before slicing. Serve warm or at room temperature.
Frequently Asked Questions
Yes. Make a crustless quiche by greasing the pie dish and sprinkling a thin layer (about 2 tablespoons) of shredded Parmesan on the bottom to help prevent sticking. Fill and bake as directed for a gluten-free option.
Absolutely. Assemble the quiche up to 24 hours in advance and keep it refrigerated. Remove it from the fridge about 30 minutes before baking so it comes closer to room temperature and cooks more evenly.
Storing, Freezing and Reheating
- Refrigerator: Wrap leftovers tightly and refrigerate for up to 3 days.
- Freezer: Cool completely, wrap in plastic wrap and foil, and freeze for up to 3 months.
- Reheating: Thaw frozen quiche overnight in the fridge. Rewarm in a preheated 325°F (165°C) oven until heated through, about 30 minutes. If the crust browns too quickly, loosely cover the edges with foil.
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Bacon and Mushroom Quiche Recipe
Ingredients
- 1 — 9″ refrigerated pre-made pie crust
- 8 slices bacon, cut into 1/2″ pieces
- 1/3 cup onion, diced (white or yellow)
- 8 ounces mushrooms, sliced (button or cremini)
- 2 cups baby spinach
- 1 1/4 cups Swiss cheese, shredded
- 6 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1/8 teaspoon nutmeg
Equipment
- 1 — 9″ deep dish pie plate (or round cake pan)
Instructions
- Preheat the oven to 350°F (175°C).
- If using a premade crust, let it sit at room temperature for about an hour. Fit the crust into a 9″ deep-dish pie plate and trim any excess. Chill briefly until slightly firm.
- Line the crust with foil, add pie weights or dried beans, and blind-bake for about 15 minutes until lightly golden. Remove foil and cool slightly.
- In a sauté pan over medium-high heat, cook the bacon until crisp. Drain on paper towels, reserving about 1 tablespoon of bacon fat in the pan. Add the diced onion and sauté until golden.
- If the pan is dry, add 1 tablespoon butter, then add the mushrooms. Sauté 1–2 minutes, then add the baby spinach and toss until wilted. Remove from heat.
- Spread the bacon, onions, mushrooms and spinach evenly in the pre-baked crust. Sprinkle half the cheese over the filling.
- Whisk together eggs, heavy cream, milk, salt, pepper, nutmeg and cayenne in a medium bowl. Pour the custard over the filling and top with the remaining cheese.
- Bake at 350°F (175°C) for 30–40 minutes, or until the center is set. A slight jiggle is fine; a knife inserted should come out clean.
- Cool at least 5 minutes before slicing. Serve warm or at room temperature. Enjoy!
Notes
If the crust browns too quickly: Tear 2″ strips of foil and loosely shield the crust edges to prevent burning while the center finishes baking.
Storing leftovers: Refrigerate wrapped for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Rewarm in a preheated 325°F (165°C) oven until warmed through, about 30 minutes. Cover crust with foil if it browns too much.
Nutrition
Calories: 335 kcal | Carbohydrates: 5 g | Protein: 14 g | Fat: 29 g | Saturated Fat: 15 g | Sodium: 402 mg
Disclaimer: Nutritional values are estimates calculated with a third-party tool and should be used as a general guide only.
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Whether it’s a casual weekday meal or a special gathering, this Bacon and Mushroom Quiche fits in beautifully. Its creamy custard and balanced savory flavors make it comforting, adaptable and reliably delicious.