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Spinach, Bacon and Mushroom Quiche: A Culinary Comfort

There’s something truly magical about the first slice of a perfectly baked quiche. I remember my grandmother, a formidable woman with hands that could coax flavor out of anything, making quiche on Sunday mornings. The aroma of crispy bacon mingling with earthy mushrooms and warm spices would fill her kitchen, a symphony of scents that meant comfort, family, and a good day ahead. Her secret, she always said, was in the love she poured into it – and maybe a generous sprinkle of cheese. This Spinach, Bacon, and Mushroom Quiche is my attempt to capture that same feeling of warmth and culinary satisfaction.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Yield: 1 quiche
Dietary Type: Not Gluten-Free

Ingredients

1 pie pastry (for a 10-inch quiche or tart pan or 9-inch pie plate)
1 tablespoon dry breadcrumbs
8 ounces bacon, cut into 1/2 inch pieces
1 medium onion, minced
2 cups chopped portabella mushrooms
2 cups chopped fresh spinach, packed (very well dried)
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground nutmeg
2 cups grated cheddar cheese, divided use
6 ounces cream cheese
4 eggs
1 cup milk

Equipment Needed

10-inch quiche or tart pan, or 9-inch pie plate
Large skillet
Slotted spoon
Paper towels
Mixing bowl
Whisk

Instructions

Begin by preheating your oven to 375°F (190°C). Make sure the oven rack is positioned in the center of the oven.
Prepare your pie crust by either making your own or using a store-bought crust. Gently line your quiche/tart pan or pie plate with the pie pastry.
Sprinkle the bottom of the pastry-lined pan with 1 tablespoon of dry breadcrumbs. This crucial step helps absorb excess moisture from the filling, preventing a soggy crust.
In a large skillet, place the 8 ounces of bacon, cut into 1/2 inch pieces. Cook the bacon over medium-high heat until it is evenly browned and crispy.
Using a slotted spoon, remove the bacon from the skillet and drain it on paper toweling to remove excess grease. Set the cooked bacon aside.
Reserve 2 tablespoons of the bacon fat in the skillet. Discard the remaining fat (or save it for another culinary adventure!).
In the skillet with the reserved bacon fat, sauté the 1 minced medium onion and 2 cups chopped portabella mushrooms until all the liquid released by the mushrooms has evaporated. This usually takes about 5-7 minutes. Stir occasionally to prevent burning.
Add the 2 cups chopped fresh spinach to the skillet and cook for just 1-2 minutes, until the spinach wilts. Ensure the spinach is very well dried before adding it to the pan, as excess moisture will negatively impact the texture of the final dish.
Add the reserved bacon to the skillet with the onion, mushrooms, and spinach. Stir in 1⁄2 teaspoon of ground coriander and 1⁄4 teaspoon of ground nutmeg.
Season the mixture lightly with salt and pepper. Remember that the cheddar cheese will add saltiness, so be mindful of the amount you add.
Place the bacon, mushroom, spinach, and onion mixture into the pie pastry.
Top the mixture with 1 1/2 cups of the grated cheddar cheese, reserving the remaining 1/2 cup for later.
In a separate mixing bowl, beat together the 6 ounces of cream cheese, 4 eggs, and 1 cup milk.
Season the cream cheese, egg, and milk mixture to taste with salt and pepper.
Carefully pour the cream cheese mixture over the bacon, mushroom, spinach, onion, and cheddar cheese filling in the pastry-lined pan. Gently shake the quiche to distribute the custard evenly.
Bake the quiche in the preheated oven for 40-50 minutes, or until it is golden brown and the filling is set.
Sprinkle the remaining 1/2 cup of cheddar cheese over the quiche 10 minutes before it is done.
For the last 10-15 minutes of baking, place the quiche directly on the oven floor. This helps to crisp up the bottom crust. Keep a close watch to prevent burning.
Remove the quiche from the oven and cool for 10-15 minutes before serving. This allows the filling to set completely and makes slicing easier.

Expert Tips & Tricks

Blind Baking: For an extra crispy crust, consider blind baking the crust before adding the filling. Line the pastry with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes before removing the weights and baking for another 5-10 minutes.
Even Cooking: If you notice the crust browning too quickly, cover the edges with foil.
Make-Ahead: The filling can be prepared a day ahead and stored in the refrigerator. Simply assemble and bake when ready to serve.
Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for easier blending, resulting in a smoother custard.
Spice It Up: Add a pinch of red pepper flakes to the bacon mixture for a subtle kick.

Serving & Storage Suggestions

This Spinach, Bacon, and Mushroom Quiche is delicious served warm or at room temperature. It makes a lovely brunch centerpiece, a satisfying lunch, or a light dinner paired with a green salad or a bowl of tomato soup.

To store leftovers, let the quiche cool completely, then wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. You can also freeze it for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake in a preheated oven at 350°F (175°C) until warmed through. Individual slices can also be reheated in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	668.7 kcal	N/A
Calories from Fat	487 g	73%
Total Fat	54.1 g	83%
Saturated Fat	23.6 g	118%
Cholesterol	226.2 mg	75%
Sodium	882.6 mg	36%
Total Carbohydrate	21.8 g	7%
Dietary Fiber	2.1 g	8%
Sugars	2.9 g	11%
Protein	24.1 g	48%

Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

Variations & Substitutions

Vegetarian Option: Omit the bacon for a vegetarian version. Consider adding roasted red peppers or zucchini for extra flavor and texture.
Gluten-Free: Use a gluten-free pie crust. You can find pre-made gluten-free crusts in most supermarkets, or make your own using a blend of gluten-free flours.
Dairy-Free: Substitute the milk with almond milk or soy milk, and use a dairy-free cream cheese alternative. Be mindful that the taste and texture may differ slightly. You can also omit the cream cheese altogether and increase the amount of milk and eggs proportionally. Use a dairy-free cheddar alternative, or nutritional yeast for a cheesy flavour.
Cheese Variations: Experiment with different cheeses. Gruyere, Swiss, or Fontina would all be delicious in this quiche.
Seasonal Twist: In the fall, add a layer of butternut squash puree to the bottom of the crust before adding the filling. In the spring, asparagus or artichoke hearts would be a lovely addition.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out as much excess water as possible before adding it to the skillet. This is essential to avoid a watery quiche.

Q: Can I make this quiche ahead of time and freeze it?
A: Absolutely. Bake the quiche as directed, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before reheating.

Q: My crust always gets soggy. What am I doing wrong?
A: Soggy crust can be prevented by blind baking the crust, using breadcrumbs to absorb moisture, and ensuring the filling ingredients (especially spinach and mushrooms) are well-drained. Placing the quiche directly on the oven floor for the last 10-15 minutes of baking also helps crisp the crust.

Q: Can I use a different type of mushroom?
A: Yes, feel free to experiment with other types of mushrooms, such as cremini, shiitake, or oyster mushrooms. Each will impart a slightly different flavor profile.

Q: How do I know when the quiche is done?
A: The quiche is done when the filling is set and slightly jiggly in the center. A knife inserted near the center should come out clean. The top should be golden brown and the crust crisp.

Final Thoughts

This Spinach, Bacon, and Mushroom Quiche is more than just a recipe; it’s an invitation to create a moment of comfort and joy. Whether you’re sharing it with loved ones or savoring a slice on your own, I hope this dish brings a little bit of warmth and happiness to your day. Don’t be afraid to experiment with variations and make it your own! I’d love to hear about your experiences and any creative twists you add to this classic quiche. Consider pairing it with a crisp white wine or a light sparkling beverage for a truly delightful meal. Happy baking!

Spinach, Bacon and Mushroom Quiche Recipe