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Spinach Bacon and Mushroom Quiche

Marie Cook
Prep Time 15 mins
Cook Time 45 mins
Course Breakfast, Main Course
Cuisine French
Servings 6 people


  • 1 Frozen Pie Shell
  • 5 Slices Thick Cut Bacon
  • 1/2 Small Onion Chopped
  • 8 Med Mushrooms Sliced
  • 2 Cups Chopped Fresh Spinach Loosly packed
  • 4 Eggs
  • 1 Cup Heavey Cream
  • 1 Cup Shraeded Italian Cheese Blend
  • 1/2 tsp Salt
  • Freshly Ground Pepper


  • Take the pie crust from the freezer and let it thaw. I usually put it in the fridge over night then when I'm ready to cook it is too. Place the pie crest in a pie pan, crimp the edges if you want to and set aside. Slice the bacon into 1/4" strips and fry up in a small pan until crispy. Remove and set aside. Add the mushrooms, onion, spinach, salt and pepper to the pan and suate until soft. Remove from the heat and let it cool. In a small bowl beat the eggs unitl smoooth and add the cream and cheese, When the veggies are cool add them and the bacon to the egg mixture, stir well to incorporate and fill the pie pan with the egg mixture. Bake in a 375 degree oven 45-50 minutes until the custard is set and a knife comes out clean.
    Let rest 10 minutes before serving.