This bacon mushroom spinach quiche features a creamy filling packed with earthy mushrooms, crunchy bacon, and nutritious spinach, all nestled in a flaky, rosemary-almond flour crust.
Baked to perfection, this savory dish makes a delicious brunch or light dinner that is flavorful, filling, and nutrient-dense.
spinach bacon mushroom quiche
Quiche is one of my favorite go-to breakfast and brunch recipes. It's a no-fuss dish that can be prepared ahead of time and customized in all sorts of different ways.
My Crustless Cottage Cheese Quiche, Crustless Zucchini Quiche, and Keto Quiche Lorraine have all been major hits, but this Bacon Mushroom Spinach Quiche is also a standout, and a new favorite!
Made with a homemade, keto-friendly crust, this quiche is low in carbs and high in flavor.
Mushrooms, spinach, and bacon create the perfect balance of earthy and salty flavors, while the fluffy eggs hold everything together.
And if it's your first time making a quiche, don't worry — this crust is totally fool-proof. After a few simple steps for the crust, you'll just prepare the quiche filling, and bake!
why this recipe works
I've made my fair share of crustless quiche recipes to keep things low-carb, but we all know the crust really takes it to another level!
Unfortunately, a store-bought pie crust is typically loaded with unhealthy fats, carbs, and preservatives.
You can certainly use a pre-made pie crust if you prefer, but this rosemary almond flour crust is super simple, and replaces traditional flour for a gluten and grain-free option that is also low-carb, low-glycemic and keto-friendly.
The best thing about quiches is that they are SO easy to customize with substitutes and extra ingredients.
I especially like this when I have leftover veggies or meats that I want to use up. Just add them to the filling and you have a brand new variation!
My bacon mushroom spinach quiche is:
- A healthy, protein-packed meal with big flavor.
- Simple to make. Even the homemade crust is a breeze, and can easily be made ahead of time!
- Perfect for breakfast, lunch, or dinner throughout the week.
- So versatile! You can add any of your favorite ingredients to make it your own.
bacon mushroom spinach quiche ingredients
(Note: These are the recipe's featured ingredients. For the total list of ingredients and their measurements, view the recipe card below!)
- Blanched almond flour. Make sure that you're using blanched almond flour, not almond meal. Almond meal is thicker and coarser and is ground with almond skins, while blanched almond flour is finer and has skins removed.
- Rosemary. I love the flavor that the fresh rosemary adds to the crust. If you don't have any, feel free to omit it or substitute it with another fresh herb like chopped thyme or sage.
- Xanthan gum. This is optional, but a little bit of xanthan gum in the crust will give it more elasticity and hold it together better.
- Butter. Use melted butter for the crust. I like salted butter, but you can use what you have. This can also be replaced with coconut oil.
- Eggs. You'll need large eggs for both the quiche crust and the filling.
- Cremini mushrooms. I love these mushrooms because of their meaty texture and rich, earthy flavor.
- Spinach. Fresh baby spinach adds a beautiful pop of color to the quiche and provides essential nutrients.
- Cream. Use heavy cream for a rich and creamy filling.
- Almond milk. The combination of cream and almond milk gives a deliciously creamy texture to the quiche without being too heavy.
- Thick-cut cooked bacon. Cook bacon before you begin this recipe so that it's ready to go!
- Shredded mozzarella. This classic cheese pairs perfectly with the other flavors in this quiche.
- Parmesan cheese. Sprinkled on top, this cheese adds a nice nuttiness to the bacon quiche.
easy swaps & additions
Cheese: If you don't have mozzarella, you can swap in cheddar cheese, gruyère cheese, or another favorite.
Meat: Regular bacon can be swapped for turkey bacon, chopped ham, or even cooked sausage.
Veggies: I like to use low-carb options like bell peppers, broccoli, or even zucchini. Just make sure to cook them before adding them to the quiche.
Herbs: Experiment with different herbs like thyme, parsley, or dill for added flavor.
the recipe
This quiche is a breeze to put together. Here's a quick look at how to make it, but be sure to check out the printable recipe card at the bottom of the page for all of the details.
In a large bowl, combine the dry ingredients for the pie shell. Add the wet ingredients and mix well.
Transfer the crust dough to a 9-inch pie dish. Gently press it along the bottoms and up the sides so it’s about ¼-inch thick.
Transfer to the oven and bake for 10 minutes. Remove and let cool.
Add olive oil, butter or even some bacon grease to a large skillet on the stovetop. Cook the mushrooms and onions for 5 minutes. Add the spinach and cook for another 2 minutes to wilt. Stir in the salt, pepper, and dried thyme.
In a bowl, combine the eggs, cream, almond milk, and cheese. Add the spinach, mushrooms, and chopped bacon to the base of the pie dish.
Pour egg mixture over the spinach, mushrooms, and bacon pieces. Sprinkle the parmesan cheese on top.
Transfer to the oven and tent it loosely on top with aluminum foil (to prevent the crust from browning too much).
Bake for 30-35 minutes at 375. Remove and let cool for an hour with the foil tented on top. The center will continue to set as it cools. Serve and enjoy!
tips for best results
- The tented foil helps prevent the crust from burning on the edges. If you have a pie shield, you can use that instead.
- The quiche is done when the edges are a light golden color, and the center is ever so slightly jiggly. The residual heat will continue to bake the quiche after it is removed from the oven.
- Quiche is wonderful served warm or at room temperature.
- The bacon adds a natural saltiness, so make sure you add only a small sprinkle of salt to the quiche.
how to store
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F for about 15 minutes or until warmed through.
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Bacon Mushroom Spinach Quiche with Rosemary Crust
Bacon mushroom spinach quiche is a filling and flavorful meal that works any time of day! Earthy mushrooms, salty bacon, and a rosemary-almond crust make this a healthy, stand-out quiche that is gluten-free, grain-free, and low-carb.
Ingredients
rosemary almond flour crust
- 2-½ cups blanched almond flour
- ½ teaspoon salt
- ¾ teaspoon finely-chopped rosemary
- ½ teaspoon xanthan gum (optional)
- ¼ cup grass-fed butter, melted
- 1 large egg
quiche filling
- 1-½ tablespoons avocado oil
- 1 tablespoon butter
- 1-½ cups chopped cremini mushrooms
- ½ large onion, small chop
- 1 heaping cup fresh spinach, chopped
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon dried thyme
- 6 large eggs
- ½ cup heavy cream
- ¼ cup unsweetened almond milk
- 4 strips thick-cut cooked bacon, chopped
- ½ cup shredded mozzarella or white cheddar cheese
- ¼ cup Parmesan cheese
Instructions
- Preheat the oven to 350°F. In a large bowl, combine the almond flour, salt, chopped rosemary and xanthan gum. Add the egg and melted butter, then mix well until a thick dough forms.
- Transfer the crust dough to a 9-inch pie dish. Use your hands to gently press it along the bottom, and work it up the sides to create a crust about ¼-inch thick. You can crimp the edges if you’d like but it’s not necessary.
- Use fork tines to poke a few holes in the base of the crust. Transfer to the oven and bake for 10 minutes. Remove and let cool. Increase the oven temperature to 375°F.
- Add the oil and 1 tablespoon of butter to a medium skillet set over the stove on medium heat. Cook the mushrooms and onions for 5 minutes to brown.
- Add the spinach and cook for another 2 minutes to let it wilt. Stir in the salt, pepper, and dried thyme. Remove from heat and let cool.
- In a mixing bowl, combine the eggs, cream, almond milk and cheese.
- Add the spinach, mushrooms and chopped bacon to the base of the pie dish. Pour the egg and cheese mixture over the spinach, mushrooms and bacon. Sprinkle the parmesan cheese on top.
- Transfer to the oven and tent the quiche loosely on top with aluminum foil (to prevent the crust from overbaking). Bake for 30-35 minutes at 375°F. Remove and let cool for an hour with the foil tented on top. The center will continue to set as it cools.
Notes
- The tented foil helps prevent the crust from burning on the edges. If you have a pie shield, you can use that instead.
- The quiche is done when the edges are a light golden color and the center is slightly jiggly. The residual heat will continue to bake the quiche after it is removed from the oven.
- Quiche is wonderful served warm or even at room temperature.
- The bacon adds a natural saltiness so make sure you’re only adding a small sprinkle of salt to the quiche.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 210mgSodium: 538mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 2gProtein: 13g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!