Bacon, Onion, Spinach, Mushroom and Pepper Jack Cheese Quiche
This Bacon, Onion, Spinach, Mushroom, and Pepper Jack Cheese Quiche is a savory, custard-based dish baked in a flaky crust, layered with smoky bacon, earthy vegetables, and a creamy, slightly spicy cheese blend. It’s rich yet balanced, making it perfect for brunch, entertaining, or an easy make-ahead meal.
Ingredients
- 6 slices bacon
- 4 large eggs beaten
- 1 ½ cup whole milk
- ½ tsp salt
- ½ tsp garlic salt
- ½ tsp black pepper
- 2 cups fresh spinach chopped
- 2 cups mushrooms chopped
- ½ cup onion chopped
- 1 cup shredded pepper jack cheese
- 1 cup shredded mild cheddar cheese
- 1 9-inch deep dish pie crust
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the bacon in a skillet over medium heat until crisp. Drain, crumble, and set aside.
- In the same pan, sauté the onions, mushrooms, and spinach until softened and excess moisture has evaporated. This step is essential—too much moisture will affect the custard.
- In a large bowl, whisk together the eggs, milk, salt, garlic salt, and pepper until smooth.
- Stir in the cooked bacon, sautéed vegetables, and most of the cheese (reserve some for topping).
- Pour the mixture into the pie crust and top with the remaining cheese.
- Reduce the oven temperature to 350°F and bake for about 35–40 minutes, or until the center is just set and the top is lightly golden.
- Let the quiche rest for at least 25 minutes before slicing. This step is non-negotiable—it allows the custard to fully set.