Belle and Chron's Spinach and Mushroom Quiche

Belle and Chron's Spinach and Mushroom Quiche

Justin Chron 0

"Delicious French Quiche with the perfect combination of spinach, mushrooms, onions, and bacon - plus Swiss and Cheddar cheeses. Yum!"

Ingredients 50 m {{adjustedServings}} servings 534 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
  4. Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.
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Reviews 140

  1. 169 Ratings


I liked this recipe, but can't give it 5 stars because of all the changes I made. I made it into a crustless quiche and baked it in a 13x9 glass dish. I used 6 slices of bacon, 8 eggs, 1-1/2 cups light cream, 1/2 tsp. nutmeg, 1/2 tsp. salt, 1/2 tsp. pepper, 2 pgk. (10 oz.)fresh baby spinach, steamed, 2 cups chopped mushrooms, sauteed in 2 Tbsp. bacon grease along with 1 cup onions. I used 1/2 pound of swiss cheese, which amounts to 2-1/4 cups (no cheddar). I saved 1/4 cup of the cheese to sprinkle on top. Mixed all ingredients together, baked at 375 for 35 minutes. I spent 45 minutes on prep time, plus the quiche needs to sit for about 10 minutes when it comes out of the oven. I couldn't see how I could mix raw spinach and raw mushrooms with the liquid, so cooked them lightly, and it worked out great. Sorry for the long review, but making these changes is the only way I will use this recipe again.


The flavor was very good. I used packaged bacon bits to make it a little quicker and easier. The quiche was watery when I first cut it, and I had to drain off quite a bit of liquid. Also, the onion in it was crunchy (undercooked). I think you need to first saute the onions to soften/pre-cook them, possibly sauteing them with the mushrooms to exude the excess liquid from them first.

Julia K.

My first quiche, and the best I've ever eaten! I took the reviewer's recommendation to use the leftover bacon grease to satuee, which really brought out good flavor. I didn't have a ready-made pie crust, so I made one myself, out of the 'Danish Pastry Apple Bars' recipe. (Just cut the dough ingredients in half, and there's your bottom pie crust! And I took the picture for that recipe there!!) I figured the apple pie crust would be just as delicious as a quiche pie crust, and I couldn't have been more right about that! Turned out FANTASTIC!!