Spinach Bacon and Mushroom Quiche
Elevate your brunch game with this mouthwatering Spinach Bacon and Mushroom Quiche—a savory delight that blends crispy bacon, earthy mushrooms, and fresh spinach in a creamy Gruyere-filled custard. Nestled in a tender, golden 9-inch pie crust, this quiche is packed with flavor thanks to a perfectly seasoned egg mixture infused with just a hint of nutmeg for depth. Ideal for family gatherings, potlucks, or meal prep, this dish is as versatile as it is satisfying. Ready in just over an hour, it’s an easy yet impressive way to bring gourmet flair to your table. Whether served warm or at room temperature, this quiche makes a robust centerpiece that pairs beautifully with a fresh green salad or a cup of your favorite soup. Perfect for breakfast, brunch, or dinner, this Spinach Bacon and Mushroom Quiche is a crowd-pleasing classic you’ll make time and time again.
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, unbaked)
- 6 slices Bacon
- 3 cups Fresh spinach
- 1 cup Mushrooms (sliced)
- 1 small Onion (diced)
- 4 large Eggs
- 1 cup Half-and-half
- 1.5 cups Shredded Gruyere cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish, pressing it gently into place. Trim any excess dough from the edges and set aside.
In a large skillet, cook the bacon over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain and cool. Crumble the bacon into small pieces once cooled.
Using the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sliced mushrooms, then sauté for 5-7 minutes until soft and golden.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, and nutmeg (if using) until well combined.
Layer the crumbled bacon, sautéed vegetables, and shredded Gruyere cheese evenly in the prepared pie crust.
Pour the egg mixture over the fillings, ensuring it spreads evenly to all corners of the crust.
Bake the quiche in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is set. To check for doneness, insert a knife or toothpick into the center; it should come out clean.
Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 4596 mg | 200% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 19.9 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2120 mg | 163% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
