Crazy Good Quiche

Crazy Good Quiche

Few dishes are as versatile, comforting, and satisfying as a freshly baked quiche. Whether you’re serving it at brunch, lunch, or dinner, quiche always delivers a perfect balance of flavor and texture. This Crazy Good Quiche is a savory blend of earthy mushrooms, tender spinach, creamy, melty cheese, and a rich egg custard—all tucked inside a buttery, golden crust.

Why You’ll Love This Recipe

There are plenty of reasons to make this Crazy Good Quiche a regular in your kitchen rotation:
↬ Elegant but Easy: Looks like it came from a French café, but it’s simple enough for beginner cooks.
↬ Meal-Prep Friendly: Make it ahead of time, and enjoy it all week.
↬ Customizable: Switch up the veggies, cheese, or crust to fit your taste or what you have on hand.
↬ Great Hot or Cold: Serve it warm from the oven or chilled from the fridge—it’s delicious either way.
↬ Perfect for Any Meal: Brunch, lunch, or dinner—it fits every time of day.
↬ Nutrient-Rich: Packed with veggies, protein, and flavor in every slice.

Ingredients:

2 9-inch pie shells (ready made, or the dough to make 2 shells)
500g box of frozen spinach with creme sauce
300g bacon pieces
2 cloves minced garlic
1 medium onion, diced (about 1 cup)
1 medium bell pepper, diced (about 1 cup)
2 tomatoes, diced (about 1 cup)
2-3 medium mushrooms, diced (about 1 cup)
6 eggs, beaten
½ cup milk
1 cup sour cream
½ cup self rising flour
2 cups shredded cheese, Gouda, Mozzarella, Cheddar, something nice and melty
salt and pepper, to taste (I usually toss in some oregano and basil as well)

Instructions:

Preheat oven to 190c (400f). First, if not using prepared pie shells, precook the pie shells, according to package directions, and set aside. Next, in a large mixing bowl, microwave the spinach to thaw it for about 5 minutes, we will add hot stuff to this later so it’s fine if its not thawed completely, set aside. Next, in a medium to large frying pan, add a bit of butter or oil, and place over medium high heat, add the minced garlic and cook for a few minutes to release the fragrance, and add the veggies. cook the veggies for 2-3 minutes, and add the bacon to the pan. Continue cooking until the bacon is done, and set aside.

Then, we will add the sour cream, milk, eggs, and flour to the spinach, and mix thoroughly. next add the cheese and mix again, it should be getting thick-ish now. Last, but not least, using a spatula, transfer the bacon and veggie mixture from the frying pan to the spinach mixture, and mix completely! Make sure to scrape every last bit into the bowl, we want all those delicious flavors! The next part you will have to eyeball the best you can, carefully pour about half the mixture into each pie shell. From experience, I fill each about half way, and go back and forth, until they are both about even.

Again, use your spatula to scrape all the goodness from the bowl, into the pie shells, we don’t like to waste food here!! If your oven is big enough you can cook both at once, rotating half way through. Otherwise, bake one at a time for 35-40 minutes, or until a toothpick inserted in the center comes out clean. We have ours served with some salsa and sour cream! Pro tip: this is excellent cold the next day as well!!

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