Bacon, Mushroom, Spinach, and Feta Quiche

Breakfast for dinner is our go-to for busy weeknights around here! This quiche is a nice change of pace from the usual bacon and eggs and it can be made ahead of time which is so nice when you don’t have a lot of time in the evenings! And bonus… can cook it all in just 1 pan!!


12 slices uncured thick bacon, cut into pieces

1 lb mushroom, sliced thick

4 cups baby spinach or kale

12 eggs

1/2 heavy cream

1 cup feta cheese

salt and pepper to taste


  1. Preheat oven to 400F.
  2. In a large bowl, mix eggs, heavy cream, feta, salt and pepper together and set aside.
  3. In a large cast iron skillet over medium heat, cook bacon until crisp. *Do not drain the bacon fat.*
  4. Once the bacon is cooked, add sliced mushrooms and stir.
  5. Then, add spinach or kale and cook until wilted.
  6. Pour in egg mixture and using a silicone baking spatula, stir and scrape sides constantly until the eggs just begin to thicken and set.
  7. Put skillet in the oven and cook until the edges are browned and the eggs in the middle have set.
  8. Top with a sprinkle of feta and serve!

We enjoy this quiche with a simple salad made of arugula, grape tomatoes, and lemon vinaigrette. The acidic dressing is a great compliment to the richness of the quiche! Delicious!!


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