Bacon, Spinach & Mushroom Cheesy Quiche Pie
This Quiche Pie recipe is loaded with veggies, cheese, and bacon, a totally complete, filling breakfast dish. It's a little fancy, but still simple to make, so it's perfect for Mother's Day brunch, a bridal shower, or when you have company over!
Servings 6 -8 servings
Ingredients
- 1 prepared refrigerated pie crust
- 10 slices center-cut bacon
- 1/2 large onion chopped
- 1 - 8 oz. container sliced white mushrooms
- 1 c. loosely packed spinach
- 1 c. whole milk
- 3 eggs
- 1/2 c. pasteurized egg whites
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 c. shredded Swiss or sharp Cheddar cheese
- Greek yogurt or sour cream for topping
Instructions
- Unroll the pie crust and arrange it in the bottom of a 9-inch deep dish pie plate.
- In a large skillet over medium heat, fry the bacon until crispy. Discard all but 2 tbsp. grease, and drain bacon on paper towels.
- Crumble bacon.
- Add the onions and mushrooms to the skillet with the bacon grease, and cook for 8-10 minutes, or until soft and golden.
- Turn the heat to low, and add the spinach.
- Cook 1 minute, or until wilted.
- Remove from heat. Make sure that any liquid is drained from the veggies.
- In a large bowl, whisk together milk, eggs, egg whites, salt, and pepper.
- Stir in veggies, bacon, and cheese.
- Pour into pie crust.
- Bake at 350 degrees for 35-45 minutes, or until a toothpick inserted near the center comes out clean, and the center doesn't jiggle.
- Remove to a wire rack.
- Cool for 10-15 minutes before cutting and serving.
- Top with Greek yogurt or sour cream.