Bacon and Mushroom Quiche features a silky custard filling loaded with crispy bacon, sautéed mushrooms, tender baby spinach and melty cheese. Versatile and satisfying, this quiche works for breakfast, brunch, lunch or a relaxed dinner and pairs nicely with salads, fruit or potatoes.
This recipe is protein-rich and can stand alone as a complete meal. It’s also highly adaptable—swap in different mushroom varieties, change the cheese, or substitute another cooked protein to suit your pantry or preferences. Quiche is excellent for make-ahead meals: assemble, refrigerate overnight and bake when you’re ready.
Bacon and Mushroom Quiche Recipe
Quiche is one of those dishes that feels appropriate in any setting—casual or special. This bacon and mushroom quiche balances savory bacon and earthy mushrooms with a rich, custardy filling. Using a premade pie crust saves time and still delivers excellent results, though a homemade crust or puff pastry also works.
What to Serve with Quiche
A slice of quiche is satisfying on its own, but here are a few simple sides that complement it well:
- Green salad with a light vinaigrette
- Fresh fruit or fruit salad
- Simple soups, like tomato or vegetable
- Roasted or pan-fried potatoes
Key Ingredients
- Premade pie crust – refrigerated crust is convenient. You can also use frozen puff pastry or a homemade crust.
- Bacon – any bacon will do; pre-cooked bacon bits can be substituted in a pinch.
- Onion – white or yellow, diced.
- Mushrooms – button or cremini are classic choices; other varieties will work too.
- Baby spinach – fresh bagged spinach is easy to use.
- Eggs – large eggs make the custard base.
- Shredded cheese – Swiss or cheddar are recommended; feta, goat cheese or mozzarella are alternatives.
- Milk and heavy cream – whole milk or 2% plus cream give a rich custard.
- Seasonings – salt, black pepper, a pinch of nutmeg and optional cayenne for a touch of heat.
How to Make Mushroom and Bacon Quiche
- Preheat and prepare the dish. Preheat the oven to 350°F (175°C). Use a deep-dish 9″ pie plate; if you do not have a deep dish, a round cake pan will work.
- Prepare the crust. If using a premade refrigerated crust, let it sit at room temperature for about an hour, then press into the pie plate and trim any excess. Chill briefly so the dough firms, then line with foil and fill with pie weights or dried beans. Blind bake for about 15 minutes until lightly golden. Remove foil and set crust aside.
- Cook the bacon and vegetables. In a sauté pan over medium-high heat, cook bacon slices until crisp. Drain on paper towels and reserve about 1 tablespoon of the bacon fat. Sauté the diced onion in the reserved fat until soft and golden. If the pan becomes too dry, add a tablespoon of butter, then add sliced mushrooms and cook 1–2 minutes until they begin to soften. Add baby spinach and toss until just wilted. Remove from heat.
- Assemble the filling. Spread the cooked bacon, onions, mushrooms and spinach evenly in the prebaked crust. Sprinkle half of the shredded cheese over the vegetables.
- Make the custard. In a bowl, whisk together eggs, heavy cream, milk, salt, black pepper, nutmeg and cayenne (if using) until smooth. Pour the custard over the filling in the crust and top with the remaining cheese.
- Bake. Bake the quiche at 350°F for 30–40 minutes, until the center is set. Gently shake the pan—if the middle still jiggles significantly, bake a few minutes longer. A toothpick or knife inserted in the center should come out clean when it’s done.
- Cool and serve. Let the quiche rest for at least 5 minutes before slicing. Serve warm or at room temperature.
Frequently Asked Questions
Yes. To make the quiche gluten free, bake it crustless. Grease the pie dish with butter and sprinkle a thin layer (about 2 tablespoons) of grated Parmesan on the bottom to help prevent sticking. Then add the filling and bake as directed.
Can you make this quiche ahead of time?
Absolutely. Assemble the quiche and refrigerate for up to 24 hours before baking. If chilled, let the pie plate sit at room temperature for 20–30 minutes while the oven preheats so it warms slightly before baking.
Storing, Freezing and Reheating
- Refrigerator: Wrap cooled quiche tightly and refrigerate for up to 3 days.
- Freezer: Cool completely, wrap in plastic wrap and foil, and freeze up to 3 months.
- Reheating: Thaw frozen quiche in the refrigerator overnight. Reheat in a 325°F oven until warmed through (about 20–30 minutes); cover the crust with foil if it begins to brown too much.
More You’ll Love
- Sausage and Spinach Quiche
- Vegetable Quiche
- Ham and Cheese Quiche
- 3 Cheese and Pesto Quiche
- Spinach and Feta Quiche
This bacon and mushroom quiche delivers a rich, savory custard with satisfying textures from the bacon and mushrooms. It’s easy to modify, simple to make ahead, and perfect for serving any time of day.