Bacon Quiche with Spinach and Mushroom is great for breakfast, brunch, or even lunch or dinner with a tossed salad.
Bacon Quiche with Spinach and Mushroom
by Sue Lau | Palatable Pastime
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Bacon Quiche with Spinach and Mushroom is my recipe of the day. The flavors combine with two of my favorite quiche style: bacon, and spinach. I love mushrooms too. And you will find those in many of my quiche recipes as well.
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Quiche really is quite simple to bake. Most of the mistakes made with quiche occur with not baking it long enough. The custard should be nicely domed when set. Then it sinks flat as it cools.
Another is not getting the crust done enough. I suggest putting the pie on a lower oven shelf. I keep my pizza stone on the bottom which helps keep the heat even there as well as hold the temps if the oven door goes open or closed.
Bacon Quiche with Spinach and Mushroom
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Bacon Quiche with Spinach and Mushroom
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Bacon Quiche with Spinach and Mushrooms
Equipment
- 1 pie plate
Ingredients
- 1 9-inch pastry crust
- 6 slices bacon cooked crisp and crumbled
- 4 ounces Crimini mushrooms sliced
- 1/4 cup chopped shallots
- 3 ounces organic baby spinach leaves torn up by hand
- 4 large organic pastured eggs lightly beaten
- 1 cup half and half or light cream
- 1 cup cave-aged Gruyere or Swiss cheese shredded
- 1/2 tsp. salt
- 1/8 teaspoon nutmeg
- 2 tbsp. butter cubed
Instructions
- Preheat oven to 350 F.
- Par bake pie crust in pie plate for 5-7 minutes, the allow to cool.
- While that is baking, fry up your bacon, then drain and crumble.
- Drain off all the bacon drippings except about 1-2 tsp. (whatever still coats the bottom of the skillet) and saute the shallot and mushrooms until soft.
- Lightly beat the eggs, then stir in the half and half, salt and nutmeg.
- When pie crust has cooled, place the torn spinach leaves in the bottom of the crust. If you haven't used baby spinach leave, make sure to trim of the stems before you put the spinach in the crust.
- Top the spinach with the bacon, and cooked shallots, and mushrooms.
- Pour the custard mixture over that and sprinkle evenly with the cheese; tamp down the cheese until it is wet.
- Scatter little pieces of butter over the top.
- Bake the quiche on a center rack at 350F for about 40-45 minutes or until custard is domed and set.
- Rest quiche for 15 minutes before slicing.
Notes
Nutrition
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Content has been updated from 7.19.13
I’m curious why you dot the filling with butter. There’s already a lot of fat and richness, what does the butter add?
It enriches the custard and aids with browning the top. It is by no means essential to the pie turning out as a quiche but it is how they are traditionally made in French Cuisine. Of course, if you are concerned with fat content it is okay for you to make your own judgement call and eliminate it. Cheers! ~Sue
This was a delicious quiche. One amazing bite and I knew this was the best quiche I had ever eaten. The flavors blended so well I couldn’t tell what each ingredient was. I will definitely be making this again. Made for Culinary Quest for the Toasted Tourists.