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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!
Course Breakfast
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings
Author Sarah @ The Gold Lining Girl


  • 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


  • 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.