Recipe: Bacon, Onion, Spinach, Mushrooms, 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 pcs Beaten Eggs
- 1 ½ cup Whole Milk
- ½ tsp Salt
- ½ tsp Garlic Salt
- ½ tsp Black Pepper
- 2 cups Chopped Fresh Spinach
- 2 cups Chopped Mushrooms
- ½ cup Chopped Onion
- 1 cup Shredded Pepper Jack Cheese
- 1 cup Shredded Mild Cheddar Cheese
- 9 inch Deep Dish Pie Crust
Instructions
- Preheat your oven to 400°F (200°C).Cook
- 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 oven temperature slightly (around 350°F is ideal after preheating) 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.