Ricotta, Mushroom, Spinach, Bacon Quiche Recipe

Name: Ricotta, Mushroom, Spinach, Bacon Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For a 12- to 12-1/2-inch tart shell; 2 cups unbleached all-purpose flour; 1/2 tablespoon salt; ½ tablespoons unsalted butter, cut into small pieces and chilled; 6 -10 tablespoons ice water (as needed); For the Filling; 2/3 cup ricotta cheese; 1 1/2 cups milk; 6 eggs; 3 -4 tablespoons parmesan cheese; 3 -4 tablespoons swiss cheese; 1/2 cup cheddar cheese, separated; 10 ounces spinach, cooked and shredded; 12 cremini mushrooms, sliced thinly; 10 ounces bacon, cooked and crumbled; celery salt; tarragon; parsley; thyme; onion powder; garlic powder; salt; pepper

Servings: persons

For a 12- to 12-1/2-inch tart shell
2 cups unbleached all-purpose flour
1/2 tablespoon salt
½ tablespoons unsalted butter, cut into small pieces and chilled
6 -10 tablespoons ice water (as needed)
For the Filling
2/3 cup ricotta cheese
1 1/2 cups milk
6 eggs
3 -4 tablespoons parmesan cheese
3 -4 tablespoons swiss cheese
1/2 cup cheddar cheese, separated
10 ounces spinach, cooked and shredded
12 cremini mushrooms, sliced thinly
10 ounces bacon, cooked and crumbled
celery salt
tarragon
parsley
thyme
onion powder
garlic powder
salt
pepper

1
FOR THE CRUST:
2
In a large bowl combine the flour & salt.
3
Add the butter with fingers, rubbing until incorporated completely and water.
4
Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners.
5
Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.
6
Fold a bit of the excess dough inward to form a lip.
7
Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight.
8
Arrange a rack in the center of the oven and heat the oven to 425 degrees F.
9
Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and bake until the sides are set, about 12-14 minutes.
10
Let cool.
11
FOR THE FILLING:
12
Preheat the oven to 375 degrees F.
13
Cook the spinach and bacon ahead of time.
14
Combine the eggs, milk, spinach, ricotta, seasoning, parmesan, mushrooms, and swiss in a food processor or bowl. stir until well-incorporated.
15
Line the bottom of the pie crust(s) with 1/4 cup of cheddar cheese before pouring in the egg mixture.
16
Sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheddar cheese over that.
17
Bake the pie for 50 to 75 minutes until the egg mixture is set all the way through. Serve hot or refrigerate for later.
18
Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.

1718

kcal

Calories

106

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For a 12- to 12-1/2-inch tart shell, 2 cups unbleached all-purpose flour, 1/2 tablespoon salt, ½ tablespoons unsalted butter, cut into small pieces and chilled, and more.

Yes, Ricotta, Mushroom, Spinach, Bacon Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta, Mushroom, Spinach, Bacon Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions