Spinach Mushroom Quiche

(6 servings)

  • 6 slices cooked and crumbled bacon (optional)
  • 5 large eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 cups fresh spinach - chopped
  • 2 cups fresh mushrooms - chopped
  • 1/2 cup onion - chopped
  • 1 cup Swiss cheese - shredded
  • 1 cup Cheddar cheese - shredded
  • 1 9-inch deep dish pie crust
I made this for Sunday brunch. We had a couple vegetarians visiting, so I skipped the optional bacon. I turned out very well. The vegetable to egg ratio was a little higher than I was used to, but it worked. It made me feel like I was eating something healthy despite my full awareness of all the delicious cheese I knew was there. I would make this again. But in all truth, I would make another recipe called Easy Spinach Quiche first. It's quite similar, but just a little bit better. (The recipe on this page was submitted in 2007. It was tested and photographed in January 2017.)

Spinach Mushroom Quiche

How To Make A Spinach Mushroom Quiche

Preheat oven to 375 degrees.

In a large bowl, beat the eggs with the milk and spices until frothy. Stir in the bacon, spinach, mushrooms, onions, 3/4 of the Swiss cheese, and 3/4 of the Cheddar cheese. Pour into the pie crust and sprinkle remaining cheese on top.

Bake for 40 to 45 minutes until browned on top and a knife or toothpick inserted into the center comes out clean.

Allow to cool at least 10 minutes before cutting into wedges to serve.

Spinach Mushroom Quiche

Spinach Mushroom Quiche

This is a versatile recipe. You could replace the bacon with sausage (about 1/3 cup crumbled) or add chopped green peppers. The sky is the limit. Enjoy!

Mr Breakfast would like to thank leprican_katie for this recipe.

Recipe number 2007. Submitted 3/20/2007.