This bacon mushroom spinach quiche is a delicious make-ahead brunch or breakfast recipe!
Brunch is my favorite meal of the day to celebrate with friends and family. And, it’s not brunch without bacon. Am I right? (NOD here. Thank you.)
For Mother’s Day this year, hubby was out of town and I hosted brunch at our house for my parents and my brother and his family. Since I was flying solo with our two kids and a mountain of work that weekend, I needed quick, easy, make-ahead brunch dishes.
My go-to brunch recipe tends to be these Cheesy Spinach Mini-Frittatas, or a quiche.
Why Make-Ahead Quiche is the Best!
I love quiche because:
- you can enjoy it for breakfast, brunch, lunch, and dinner
- you can put almost any ingredients into it
- unless you go too heavy on an ingredient or two, you can usually just eyeball measurements and the dish still turns out a-okay, and
- you can make it the night before and just reheat before company comes over.
One of my favorite quiches is made with bacon, mushrooms, spinach, and cheddar cheese. Plus extra bacon. And extra cheese, if you’ve got it.
Tips & substitutions for bacon mushroom spinach quiche
I use a pre-made pie crust to help save time, but you can certainly make your own.
You can also use almost any cheese that you like. I really like the flavor that Sharp Cheddar Cheese brings to quiche. But you can also use Gruyere, Mild Cheddar, White Cheddar, or even a combo of Asiago, Parmesan, and Cheddar cheese.
Since becoming dairy-free, I’ve been making this quiche with my favorite dairy-free vegan cheeses.
If you want, you can substitute out mushrooms for other spring vegetables like asparagus or broccoli.
You can also use ham instead of bacon if you wish.
More easy spring recipes
- Easy Spring Egg Appetizers
- Spring Desserts: Mini Lime Tarts
- Soft Lemon Sugar Cookies with Orange and Lime
- Salmon Pasta Recipe: Creamy Farfalle with Salmon and Peas
- 20 Must Make Fruity Cocktail Recipes for Spring
Bacon, Mushroom, Spinach Quiche Recipe
- 1 package of premade pie crust
- 6 slices of bacon chopped
- Handful about 1 cup, depending on your preference of crimini mushrooms, chopped
- Handful about 1 to 1.5 cups, depending on your preference of chopped spinach
- 6 eggs lightly beaten
- 1/4 cup milk
- 3/4 cup of shredded sharp cheddar cheese or mix of your favorite cheeses
- 1/4 teaspoon salt
- Dash of ground pepper
- Preheat oven to 450 degrees.
- Place pie crust onto the bottom of a 9-inch pie pan with a removable bottom. Gently mold crust against the sides. Bake for 8 minutes.
- Remove pie crust from the oven and set aside. Turn the oven down to 375 degrees.
- While the pie is baking, you can start on the filling.
- Cook the chopped bacon over a medium-high skillet just until it is close to being cooked.
- Add the mushrooms to the pan and cook about 2-3 minutes, stirring ingredients together.
- Add chopped spinach to the pan and cook for another 2 minutes, until the spinach is slightly wilted (but not wilted!).
- Remove from heat and set aside.
- In a large bowl, combine the beaten eggs and the milk. You can use non-fat, 1%, 2% or whole – whichever you prefer.
- Add the bacon-mushroom-spinach mixture to the eggs and milk. Stir until blended.
- Add the cheese to the mixture and stir again until well blended. Sprinkle in the salt and dash of ground pepper.
- Pour the quiche filling mixture over the pie crust.
- Bake at 375 degrees for 25-30 minutes until the top is light brown. Allow to cool at room temperature for 5-10 minutes before serving.