- Dish type
- Pies and tarts
- Mushroom quiche
A delicious recipe quiche combining spinach, mushrooms, onions and bacon with Gruyere and Cheddar cheeses. Yum!
182 people made this
- 6 rashers streaky bacon
- 4 eggs, beaten
- 350ml single cream
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 60g chopped fresh spinach
- 200g chopped fresh mushrooms
- 75g chopped onions
- 240g grated Gruyere cheese
- 120g grated Cheddar cheese
- 1 (23cm) pastry case
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat oven to 200 C / Gas 6.
- Place bacon in a large, deep frying pan. Cook over medium high heat until evenly cooked. Drain, dice and set aside.
- In a large bowl, whip together eggs, cream, nutmeg, salt and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 of the Gruyere cheese and 3/4 of the Cheddar cheese. Transfer to the pastry case. Top with remaining cheese.
- Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.
Reviews & ratingsAverage global rating:(186)
Reviews in English (153)
Love quiches and this was superb! Clean plates from husband and son - also gave one to my cousin who managed to eat half on her own as she liked it so much. Very filling and tasty, would definitely make again.-30 Aug 2011
by AUNT MAMIE
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.-03 Feb 2006
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.-15 Mar 2002