Bacon Spinach and Mushroom Quiche

Fresh Prairie Farms Half-and-Half and Cheddar Cheese make this savory quiche extra rich and creamy.
Cuisine: American, French
Course: Breakfast, Brunch, Main Course, Main Dishes, Party Perfect
5 from 2 votes
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Prep Time 20 minutes
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Total Time 1 hour 20 minutes
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Servings 8


  • 1 Prepared Pie Crust homemade or store-bought
  • 2 tbsp Prairie Farms Butter
  • ½ Yellow Onion diced
  • 2 cloves Garlic minced
  • 8 oz. Mushrooms sliced
  • 4 oz Spinach
  • Freshly Grated Nutmeg to taste
  • 6 Eggs
  • 1 cup Prairie Farms Half-and-Half
  • 1 tsp Kosher Salt plus more for taste
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Paprika
  • ¼ tsp Cayenne Pepper
  • 5 strips Cooked Bacon crumbled
  • 1 cup White Cheddar Cheese


  • Roll out prepared pie dough on a lightly floured surface into about a 12-inch circle. Line a 9-inch pie dish with rolled-out dough. Crimp edges as desired. Refrigerate until ready to use. Preheat oven to 350°F.
  • In a large saucepan over medium heat, melt butter. Add diced onion and saute until softened. Add minced garlic. Stir and cook until fragrant, about 30 seconds. Add sliced mushrooms and cook until liquid has evaporated, seasoning with salt about halfway through.
  • Add spinach to saucepan and season with fresh grated nutmeg. Stir and cook until spinach has wilted and is a bright green color, about 2 minutes. Remove from heat, add contents to a medium-sized bowl, and let cool until ready to use.
  • In a large bowl, add eggs, half-and-half, salt, black pepper, paprika, and cayenne. Whisk until smooth. Add cooked bacon, as well as cooked mushrooms and spinach. Add shredded cheese. Stir to combine.
  • Add filling to the prepared pie crust. Bake for 45-50 minutes, until the edges are set and there is a slight wiggle in the center. Let cool for 20 minutes until ready to serve. Enjoy!


We suggest using our Homemade Pie Crust Recipe for the best results.
Feel free to adjust this quiche to your taste. You can add or replace any addition with your favorite vegetable or cheese. We suggest pre-cooking most vegetables to avoid adding too much liquid to the quiche.

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