Spinach, Bacon and Mushroom Quiche

"This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6."
photo by *Huntergirl* photo by *Huntergirl*
photo by *Huntergirl*
photo by Anonymous photo by Anonymous
photo by  Pamela photo by  Pamela
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 10mins




  • Preheat oven to 375°F.
  • Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
  • Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
  • With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
  • Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
  • Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

Questions & Replies

  1. Can you use frozen spinach
  2. Can you use frozen spinach


  1. Well, my husband just told me that this is the best quiche he's ever had, and I agree. I used mushrooms, spinach (pre-cooked) and swiss cheese. Thanks for a good basic recipe, I look forward to playing around with it and seeing how many delicious combinations I can come up with.
  2. Everyone has a good reason for selecting recipes to prepare; I am no exception. My favourite ingredient in this recipe is portabello mushrooms; this was the draw. I am happy, Chef, that your ingredients list an either/or for cheddar/swiss cheese. At first, I toyed with the idea of mixing the two cheeses, but, in fairness to your recipe, instructions were followed with no alteration. I opted for only swiss cheese, because of the consistency.. It is really quite excellent for any quiche recipe and blends well with cream cheese. Perhaps next time I will mix the two cheeses to decide on a preference... No additional salt is required, because of cheese and bacon. Your reminder to the user, of the salt ingredient in the cheese is wise; perhaps that same alert could be applied to the bacon.... Ingredients quantities to create this very tasty quiche resulted in quite an excellent dish and successful lunch. I love it that the quiche was dense, while not dry, and moist enough without being "soppy". I hate disappointing recipes and am happy with the result. Lunch was served with an accompaniment of mixed greens and simple EVOO and Balsamic vinegar dressing. This recipe is a keeper, and I would definitely cook it again, and not hesitate to recommend it. Thank you for sharing your talent. Footnote: Important detail. I am not sure what you meant by .... "put the quiche directly on the oven floor"..etc. My oven is electric and the configuration of the heat element would not allow for this step without serious injury. I moved the rack to the lowest position and it worked quite well... Chef, you might wish to consider clarifying this step to accommodate electric ovens as well as gas.
  3. Fantastic flavor. I love the hint of coriander. I have to admit, I substituted bacon for the spinach. I was really hungry by the time it was done, but worth the wait.
  4. This was a good recipe. I also added an extra egg. And used a mixture of extra old cheddar and romano cheese. I made my own pastry and poured into an 8x8 square glass dish.
    • Review photo by Anonymous
  5. This was a very good recipe, but a bit too cheesy (I never thought I would say that!) I would add an egg and leave off the half cup of cheese added to the top in the last 10 minutes. .


  1. I used the Pillsbury crescent sheet prepared dough and just put foil on the edges to lessen the browning. I had no coriander so i just used an Italian herb blend.
  2. Fabulous! Easy, quick, cheap and everyone loves it! A must for a healthy family (we used chicken instead of bacon). Yummy!


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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