Spinach, Bacon & Mushroom Quiche
Fun fact about me: one of the very first things I learned how to make was quiche, and to this day it is one of the recipes I return to most. The base concept is beautifully simple: eggs, half and half, salt and pepper, whisked together and poured into a buttery crust. What makes a quiche stand out, however, is what you fold into it. Much like my Spinach and Bacon Quiche, this version leans on crisp bacon and tender spinach, then adds sautéed mushrooms, sweet onion and a little ham for even more depth.
Moreover, this is the kind of dish that makes hosting feel effortless. I love setting it out alongside my Bacon, Spinach & Cheese Egg Muffins and a Greek Yogurt Board for a brunch spread that looks abundant but comes together with very little stress. Equally important, it bakes beautifully ahead of time, so you can spend the morning with your guests instead of at the stove.
Of course, my quiche was a hit, and my family most definitely loved it. In essence, if you enjoy my Asparagus, Goat Cheese & Mushroom Frittata or my Bacon, Onion, Spinach & Mushroom Pepper Jack Quiche, this one deserves a permanent spot in your rotation. Bon appétit!
What Is Spinach, Bacon and Mushroom Quiche?
A quiche is a savory custard tart: eggs and cream baked in a pastry crust with whatever fillings you love. This one is a hearty, golden quiche packed with crisp bacon, earthy mushrooms, sweet sautéed onion, spinach, diced ham and sharp cheddar. It is rich without being heavy, and it slices cleanly once it rests.
Furthermore, it is one of the most forgiving dishes you can make for a crowd. Serve it warm for brunch, at room temperature for a shower, or with a crisp salad for an easy dinner.
Spinach, Bacon and Mushroom Quiche Ingredients (With Purpose & Flavor Notes)
Deep-Dish Pie Crust
A frozen 9-inch deep-dish crust gives you room for a generous filling and a flaky, buttery edge. Keep it in the freezer until the filling is ready so the pastry stays crisp.
Bacon
Bacon brings the smoky, salty backbone. Cook it until it is truly crisp, because it softens slightly as it bakes in the custard.
Mushrooms & Onion
Cremini mushrooms and yellow onion, sautéed in butter until golden, add savory depth and a little sweetness. Cooking off their moisture first is the secret to a quiche that is never watery.
Spinach
Frozen chopped spinach adds color and freshness. Squeeze it completely dry in a kitchen towel before it goes into the bowl.
Eggs & Half and Half
Four large eggs and three-quarters of a cup of half and half make a custard that is silky and set, not rubbery. Whisk just until smooth.
Sharp Cheddar
Cheddar melts into every bite. One cup goes into the filling and the last third of a cup goes on top for a golden, bubbly finish.
Ham
A sprinkle of diced ham over the top adds a second layer of savory flavor and turns this into a truly satisfying main.
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Everything I Love for this recipe
Deep Dish Pie Pan
A 9-inch ceramic dish deep enough to hold a generous filling without spilling over the crust.
Removable-Bottom Tart Pan
The loose bottom lifts out, so the quiche comes free in one clean piece for serving.
French Rolling Pin
A tapered beech pin that rolls homemade crust evenly and gives you easy control at the edges.
Ceramic Pie Weights
They keep the crust flat while it blind bakes, so the bottom stays crisp under the custard.
Cast Iron Skillet
I crisp the bacon and wilt the spinach in this 12-inch skillet before it all goes into the crust.
XL Cheese Grater
Freshly grated cheese melts into the custard far more smoothly than the bagged kind.
Glass Mixing Bowls
A nesting set for whisking the eggs and cream and holding the prepped filling.
Stainless Steel Whisk Set
Whisks the eggs and cream into a smooth, even custard with no streaks.
Pie Crust Shield
It rests over the edges so the crust stays golden, not dark, while the custard finishes setting.
Pie Server
A thin steel server that lifts out clean slices without breaking the crust.
Glass Cake Stand with Dome
A footed glass stand that sets the quiche front and center on a brunch table.
Coupe Salad Plates
Classic white plates sized for a slice of quiche and a small green salad.
How To Make Spinach, Bacon and Mushroom Quiche
- Preheat and prep. Heat the oven to 375°F and keep the crust frozen until the filling is ready.
- Crisp the bacon. Cook the diced bacon in a skillet over medium heat for 6 to 8 minutes, then drain on paper towels, leaving about a teaspoon of drippings in the pan.
- Sauté the vegetables. Add the butter and onion and cook 4 to 5 minutes until soft, then add the mushrooms and cook 5 to 6 minutes more, until golden and dry.
- Squeeze the spinach. Wring it out in a clean towel until no more water runs out.
- Whisk the custard. Whisk the eggs, half and half, salt and pepper, then stir in the vegetables, spinach, bacon and 1 cup of cheddar.
- Fill and top. Set the crust on a baking sheet, pour in the filling, and scatter the remaining cheddar and the ham over the top.
- Bake and rest. Bake 40 to 45 minutes, until golden with a slight jiggle in the center, then rest 5 minutes before slicing.
Spinach, Bacon and Mushroom Quiche
Equipment
- Skillet
- 9-inch pie dish
- Spatula
- Vegetable Dicer
Ingredients
- 1 frozen deep-dish pie crust 9-inch, kept frozen until filling
- 4 slices bacon diced (about 1/2 cup)
- 1 tablespoon butter
- 1 medium yellow onion finely diced
- 1 cup cremini mushrooms sliced
- 1/2 (10-ounce) box frozen chopped spinach thawed and squeezed dry
- 4 large eggs
- 3/4 cup half and half
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/3 cups shredded mild cheddar divided
- 1/2 cup cooked ham diced
Instructions
- Preheat the oven to 375°F. Keep the pie crust in the freezer until the filling is ready.
- Cook the bacon. In a medium skillet over medium heat, cook the diced bacon for 6 to 8 minutes, until crisp. Transfer to a paper towel-lined plate and pour off all but about 1 teaspoon of the drippings.
- Sauté the vegetables. Add the butter and onion to the skillet and cook for 4 to 5 minutes, until soft and translucent. Add the mushrooms and cook 5 to 6 minutes more, until golden and their liquid has cooked off. Let cool for 5 minutes.
- Dry the spinach. Squeeze the thawed spinach in a clean kitchen towel until no more water runs out. This keeps the quiche from turning watery.
- Make the custard. In a medium mixing bowl, whisk the eggs, half and half, salt and pepper until smooth.
- Combine. Stir in the onion and mushroom mixture, spinach, bacon and 1 cup of the cheddar.
- Fill the crust. Set the frozen crust on a baking sheet and pour in the egg mixture. Sprinkle the remaining 1/3 cup of cheddar and the diced ham over the top.
- Bake for 40 to 45 minutes, until the top is golden brown and the center is just set with a slight jiggle.
- Rest and serve. Let the quiche rest for 5 minutes before slicing so it holds its shape.
Notes
KEEP HOSTING
More to make and share — savory eggs, quiches, and brunch bakes.
Spinach and Bacon Quiche (Easy, Classic & Perfect for Brunch)
A buttery, flaky quiche loaded with spinach, bacon, and melty cheese.
Get the Recipe →
Recipe: Bacon Spinach and Cheese Egg Muffins
Protein-packed baked egg cups perfect for a savory grab-and-go morning.
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Asparagus, Goat Cheese, Mushroom, Basil Frittata
A garden-fresh frittata with asparagus, mushroom, and creamy goat cheese.
Get the Recipe →
Variations
One of the things I love most about quiche is how easily it adapts to what you have on hand.
Use Pancetta
Swap the bacon for half a cup of diced pancetta for a slightly more delicate, Italian-style flavor.
Go Crustless
Bake the filling in a buttered 9-inch pie dish for 35 to 40 minutes for a lighter, gluten-free option.
Change the Cheese
Gruyère or Swiss gives you a nuttier, more classic French quiche. Goat cheese is lovely too, much like my Wild Mushroom & Goat Cheese Puff Pastry.
Make Mini Quiches
Divide the filling into a muffin tin lined with small rounds of pastry and bake 20 to 25 minutes for bite-size brunch bites.
Add Fresh Herbs
Chives, thyme or parsley folded into the custard make it taste fresh and bright.
Make It Vegetarian
Leave out the bacon and ham and double the mushrooms for a meatless version that is just as satisfying.
When I Love Serving Spinach, Bacon and Mushroom Quiche
This is one of those recipes I come back to whenever I am feeding people I love.
Slow Weekend Brunch
Paired with a pot of coffee and my Easiest-Ever Cinnamon Rolls, it makes a lazy Saturday feel special.
Holiday Mornings
Bake it the night before so Christmas morning is about family, not the stove.
Bridal and Baby Showers
It slices neatly, holds well at room temperature and looks beautiful on a brunch table.
Hosting Overnight Guests
Set it out with fruit and juice, and everyone can serve themselves on their own schedule.
Easy Weeknight Dinner
A warm slice and a green salad is one of my favorite simple suppers.
Brunch Potlucks
It travels well, so it is my go-to when I am asked to bring something.
What To Serve With Spinach, Bacon and Mushroom Quiche
A Mimosa Bar
Nothing says brunch like a holiday mimosa bar for guests to build their own.
A Crisp Salad
My Pear & Gorgonzola Salad with Candied Pecans balances the richness beautifully.
Something Sweet
A stack of my Blueberry Pancakes or a Very Berry French Toast Casserole rounds out the table.
A Lighter Bite
Make-ahead Apple Cinnamon Overnight Oats give guests a lighter option.
A Southern Brunch Spread
For a bigger gathering, add my Southern Shrimp and Grits and Trio Southern Chicken Biscuits.
A Build-Your-Own Station
An Epic Crepe Bar next to the quiche turns brunch into an experience.
Shelf Life & Storage Tips
Refrigerator
Cool completely, cover tightly and refrigerate for up to 3 to 4 days.
Freezer
Wrap the cooled quiche, whole or in slices, in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating
Warm slices on a baking sheet at 325°F for 10 to 15 minutes. The oven keeps the crust crisp, whereas the microwave softens it.
Make Ahead
Bake up to 2 days ahead, refrigerate, and reheat just before serving. You can also cook the bacon and vegetables a day early.
Frequently Asked Questions
Why is my quiche watery?
Usually moisture from the vegetables. Cook the mushrooms until their liquid is gone and squeeze the spinach completely dry.
How do I know when quiche is done?
The top will be golden, the edges set, and the center will have just a slight jiggle. It finishes setting as it rests.
Can I use fresh spinach?
Yes. Wilt about 4 packed cups in the skillet after the mushrooms, then squeeze it dry before adding.
Do I need to blind bake the crust?
Not for this recipe. Baking from frozen on a sheet pan keeps the bottom crisp.
Can I make it the night before?
Absolutely. Bake, cool, refrigerate and reheat at 325°F in the morning.
Final Thoughts
Quiche will always hold a special place in my kitchen because it was one of the first things I ever learned to make. With this in mind, I hope this spinach, bacon and mushroom version becomes one of your trusted, make-ahead favorites.
All things considered, it is simple, generous and endlessly adaptable, which is exactly what I want when I am hosting the people I love. If you make it, I would love to hear how you served it.
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
