Don't get the recipe title wrong - this is the real deal! Quiche is not as difficult as many people think. This easy quiche recipe is a loaded quiche recipe, with four of the most popular ingredients - bacon, mushrooms, spinach and, of course, cheese!
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Quiche is one of those dishes that just make you feel just a little bit fancy. I always picture ladies gathered around a table at a country club dressed in their Sunday best, sipping Mimosas and gossiping about anything and everything. And the ingredients can be so versatile. Here I'm sharing my bacon, mushroom and spinach quiche recipe.
In making this dish, this time around I opted for a keto-friendly crust of almond and coconut flours. A regular wheat flour-based crust is just as good! And if you're pressed for time, use a pre-made crust - trust me, I have done this in the past and I do it guilt-free.
This easy quiche recipe will result in plenty of extras besides the custard filling. If you have extra filling left over after pouring the mixture into the crust, just toss it into a skillet or saute pan and cook it omelet/frittata style.
- Pre-baked 9-inch pie crust
- Heavy cream
- Salt and pepper
- Fry bacon to a crisp, then drain (retain about 2 tablespoons of the fat), cool, and cut into bite-size pieces.
- In a large skillet, reheat the bacon fat over medium heat and add the mushrooms and onion. Saute for five minutes, or until the onions are almost translucent.
- Add the spinach and saute until it's lightly wilted and still bright green.
- Remove from the heat and transfer to a large bowl or baking sheet to cool (if the ingredients are hot, they'll start cooking the egg custard immediately, which we don't want).
- In a large bowl, combine the eggs (room temperature) and the heavy cream. Whisk by hand or use an electric mixer on the lowest setting to do the job. The important point is to not create bubbles, because they will rise to the top during baking, resulting in a rough, "broken bubble" top to the quiche.
- Add the spinach-bacon-mushroom-onion mixture and the cheeses to the bowl with the custard and mix well so that all the ingredients are evenly spread.
- Pour the mixture into the pie crust and rearrange any ingredients so that you don't have "orphaned" custard mixture.
- Bake, then allow the quiche to stand on a cooling rack until it's no longer hot, but warm.
Custard for quiche traditionally calls for heavy cream, and there's a reason for that. Using low-fat or even 2% milk will make the custard thinner, so it won't firm up to custard consistency as well and may even be runny due to the water content. If you want to substitute the heavy cream, try instead using half-and-half or whole milk for better (but not perfect) results.
Vary this quiche recipe's ingredients to your heart's desire! Dream up some great flavor combinations you and your family love. Just remember to pre-cook all the add-ins, both veggies and meats, and allow them to cool down to warm (not hot) temperature before adding them to the egg custard mixture.
I used a glass pie dish, simply because it's prettier for serving than a metal pie dish. Ceramic dishes will cook at the same level as glass. If you use a metal pie dish, the baking time will be shortened, since metal conducts heat better than glass. When using a metal pan, start keeping an eye on the baking quiche around 35-40 minutes, and watch for the center to stop "jiggling" - then you know it's finished and time to remove it from the oven.
Using a ceramic dish (and there are so many beautiful ones out there!) will result in generally the same cooking times as glass dishes.
Cool your baked quiche on a wire cooling rack. Why? When you use a wire rack, rather than placing the quiche on a solid surface, it will cook evenly - the bottom will be cooling at the same time the top is cooling.
My biggest recommendation for making this easy quiche recipe is this: Don't take the shortcut of using pre-grated cheese. It just doesn't melt as well as self-grated brick cheese, due to its anti-caking ingredients that the manufacturers use. Instead, use brick cheese and check out this amazingly fast grater - you'll thank me for this tip (I just love mine)!
Preparing Quiche in advance
The good news is, quiche should be served at warm (my preference) or room temperature. It even serves well as a cold dish. But room temperature or warm is best. Make this easy quiche ahead of time and, if you want to, store it in the refrigerator, then warm it in a very low oven (200 degrees Fahrenheit) for about 20 minutes before serving, or let it set out covered until it reaches room temperature.
Quiche stores in the refrigerator for up to five days, in an airtight container, because of its dairy content. Pre-slice servings for added convenience. It's best to reheat in a toaster oven or conventional oven at a low temperature (200F).
Quiche freezes only "okay." The dairy ingredients in the custard and cheeses may separate when it comes time to thaw them. But if you choose to freeze quiche, let it thaw completely and then reheat it slowly in a toaster oven or conventional oven at a low temperature (200F).
You can reheat quiche in a microwave, but the crust will not survive the reheating process as well.
You can use whole milk if you like, but the custard will not whip as well as with heavy cream and will change the texture of the custard to be thinner. It may require additional baking time as well.
Yes. There are two reasons for this. First, the vegetables take longer to cook than the egg custard does. Second, cooking them before adding them to the custard mixture helps release much of the water content of the veggies, so pre-cooking them avoids excess moisture mixing with the custard, which could prevent the custard from firming up properly.
Yes. First, pre-baking the crust keeps it from becoming gummy once all the wet ingredients are added.
The primary ingredients for quiche filling is the egg custard, which is made of eggs and heavy cream. The proper ratio of eggs to cream is ½ cup of cream to each egg. The extras added can be as varied as your tastes!
Quiche Lorraine is just the French phrase for quiche made with spinach.
Quiche can be the star of a meal, or it can be served as a side dish. It pairs well with a green salad or a fruit salad, like Classic Pea Salad or Curried Chicken Waldorf Salad. Roasted vegetables also work well with quiche.
Easy Loaded Quiche
- 1 Pre-baked 9-inch pie crust
- 3 eggs large
- 1½ cups heavy cream
- ½ cup bacon fried crisp and cut to bite-size pieces
- 1 cup sliced mushrooms crimini, porcini or baby portobello
- ½ cup chopped onion white, yellow or Spring (green) onion
- 2 cups fresh baby spinach lightly packed
- 1 cup cheese grated, mix of cheddar and Swiss
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- Set the eggs out to come to room temperature (helps with the whisking process).
- Fry 6 strips of bacon to a crisp, then drain. Retain about 2 tablespoons of bacon fat in the pan. Cool the bacon and cut to bite-size pieces.
- Preheat the oven to 350℉
- Reheat the bacon fat in the skillet over medium heat, then add the mushrooms and onions. Saute for about five minutes or until the onions are mostly translucent.
- Add the spinach to the pan and saute until it's lightly wilted and still bright green.
- Remove from the heat and transfer to a large bowl or baking sheet to cool.
- In a large mixing bowl, combine the eggs and the heavy cream. Whisk by hand until thoroughly combined, or use an electric mixer on the lowest setting to do the job. The important point is to not create bubbles, because they will rise to the top during baking, resulting in a rough, "broken bubble" top to the quiche.
- Add the spinach-bacon-mushroom-onion mixture and the cheeses to the bowl with the custard and mix well so that all the ingredients are evenly coated in the egg mixture.
- Pour the mixture into the pie crust and rearrange any ingredients so that there aren't any "orphaned" custard mixture.
- Bake for 50 to 55 minutes, then allow the quiche to stand on a cooling rack until it's no longer hot, but warm. (See Notes about the cooking time depending on the type of pan you are using)
- Eggs should cook to a minimum temperature of 160 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove