Crowd Pleasing Loaded Quiche

This crowd pleasing loaded quiche has crispy bacon, delicious bell peppers, spinach and cheese. This mouthwatering recipe is a nice way to start your morning, sip your coffee and relax while it bakes!

I have never met someone that doesnt like my quiche.  I hold my quiche recipes near and dear to my heart.  I’ve decided it is time for me to start sharing them with you, so you can enjoy them from the comfort of your home as well!

Don’t be intimidated by the number of steps in the recipe.  I have outlined absolutely EVERYTHING you need to do, and in what order you should do it to help minimize the time spent making this BOMB breakfast, or brunch.  

I find that showing you pictures and outlining the exact steps helps with confusion when making a quiche. But, as always, do whatever is best and easiest for you. For example, I personally like to bake my bacon rather than cook it on the stove.

I find that when I cook my bacon in the oven on parchment paper, it frees up more space and allows me to focus more on chopping additional veggies for the saute steps.

Making quiche is relatively easy, I find that the step that is usually overlooked is the very first step, THAWING THE DOUGH! I can’t tell you how many times I have forgotten to take the dough out of the freezer the night before. Or, I miraculously remember the night before to thaw in the fridge, but forget to take the dough out 45 minutes prior to handling it. If you forget, don’t fret, it is not the end of the world, your quiche will still turn out amazing, your dough will just be a little more stubborn when trying to line it in the pie dish.

All the prep work pays off when you are ready to load up that delicious baked quiche shell. To cut down on the mess when loading the quiche shells, I like to put all the ingredients close together to make loading the shells easy and quick.

I highly suggest following the tips I have outlined below when loading the quiche, it makes for a nice and even distribution of the bacon, veggies, cheese and eggs.

Since this quiche is easy to reheat, and still tastes as good on day 2, or 3 (if it lasts that long), this recipe is so great for making ahead on a meal prep day, you’ll have a hearty and protein filled breakfast ready to go. Also it will cuts down on my morning dishes so I spend less time at the sink doing dishes. Although, ever since i got this new anti-fatigue kitchen mat, I don’t mind standing at the sink.

This is also one of my go to recipes for new mamas.  A quiche is so easy to transport in the car, reheats quickly, and can be eaten at ANY time of the day, or night.  Perfect!   

As always I really hope you enjoy making this recipe as much as I do, please feel free to share any tips or tricks that you have discovered works well when making this quiche, I’d love to learn more!

Nutrition Deets 

Bell peppers are a great source of vita A, vita C, potassium, iron, fiber, and folate.  

Spinach is a great source of countless vitamins and minerals.  These veggies are so important to help nourish your body, why not enjoy them in a delicious quiche!

Eggs are a great source of high-quality protein, vita D, B2, B6, B12, selenium, iron, zinc. 

What should I serve with my Loaded Crowd Pleasing Quiche?

This recipe is great by itself or some delicious fruit is a nice touch.

Coffee! Nothing goes better with my breakfast than a nice hot cup of coffee. If I’m feeling fancy, I’ll make myself a nice hot americano or latte with my Breville espresso machine. Often I’ll enjoy a simple french press with some warm frothed milk alongside this quiche.

You could always make my easy crispy roasted breakfast potatoes ahead and reheat on the stove.

I truly hope you enjoy this recipe as much as I do! As always, feel free to share any tips or tricks in the comments below. I’d love to hear what worked well for you when making this dish!

Enjoy!

Print Recipe

Loaded Bacon Veggie and Cheese Quiche

Spinach, pepper, mushrooms, cheese, and bacon quiche!

Prep Time40 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 20 minutes mins

Servings: 8

Course Breakfast, Brunch

Cuisine American

Keyword Bacon Quiche, Breakfast, Brunch, Leftovers, Loaded Quiche, Quiche, Quiche from scratch, Spinach and Cheese Quiche

Equipment

• 2 pie pans
• 1 medium 1 large baking sheet

Ingredients

• 2 pie shells I like Trader Joe's pie shells
• 16 eggs
• 1 tsp kosher salt
• 1 tsp freshly cracked pepper
• 8 slices bacon
• 1 tbsp EVOO
• 3 bell peppers, chopped 1 red, 1 yellow, 1 orange
• 1 jalapeno optional
• ½ white onion, chopped
• ½ tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 cup mushroom, chopped white or crimini
• 2 tsp oregano, dried
• 2 cups spinach, chopped
• 1 cup mexican cheddar cheese, shredded
• 1 cup pepper jack cheese, shredded
• 1 avocado, sliced for garnish

Instructions

• Pie shells should be taken from the freezer and put in the fridge to thaw overnight, or removed from freezer 1.5 hrs before handling.  Follow packaging instructions.
• Remove pie shells from the fridge 45 minutes prior to handling, follow packaging instructions.
• Preheat the oven to 400°F.
• Line a baking sheet with parchment paper and evenly space bacon on the baking sheet, be sure the bacon is lying flat and not overlapping.  Put bacon in the 425°F oven for 10-15 minutes.  You want the bacon to be crispy.
• Chop: 3 bell peppers, ½ of one onion, 1 cup mushrooms.  If you want to add some spice, partially de-seed and dice the 1 jalapeno (optional).
• In a large pan, add EVOO (1 tbsp) over medium high heat.  Add the onion and bell peppers and saute for 3-4 min, season with kosher salt (1 tsp) and freshly cracked pepper (½ tsp).  Then add the roughly chopped mushroom, garlic powder (½ tsp), smoked paprika (1 tsp), saute until mushrooms and peppers are soft. Remove pan from heat and set aside.
• Remove bacon from oven and let cool.
• Preheat oven to 425°F.
• Line the pie pans with the thawed and pliable pie dough and make slits in the dough.  Evenly sprinkle 1 tsp of the dried oregano into each pie shell (2 tsp total).  Place the pie shells in newly preheated oven (425°F) and bake per package recommendations, about 15 min, or until edges are just starting to get lightly golden brown.  TIP: I liked to place my pies on 1 large baking sheet, to easily remove pies from the oven without damaging the crust.
• Chop the spinach (2 cups) and set aside.
• Remove bacon from the baking sheet and pat excess grease.  Roughly chop the bacon and set aside. 
• Crack 14 eggs into a large bowl, add kosher salt (1 tsp) and freshly cracked pepper (1 tsp). Whisk eggs until smooth and uniform. 
• Remove pie shells from the oven and let cool for about 5 minutes. 
• Preheat oven to 375°F.
• Assembly:  layer pepper mixture, spinach, cheese, bacon, pepper mixture, spinach, cheese and bacon.  This allows for even distribution of all the ingredients. 
• Slowly add the eggs to each fully loaded pie pan.  TIP:  use a fork to make a little crater in the very center of the pie, gently mix the eggs into the ingredients, and repeat in several areas until the pie pan is filled with egg.
• Repeat for the second quiche.
• TIP: I find that typically it takes about 7-8 eggs to fill each pie pan, so I like to start with the 14 eggs, and if I end up needing more egg to add to the mixture, I crack a few more eggs, whisk and add.
• Place the pie pans that are still on the large baking sheets in the oven for about 40 minutes, or until internal temp is 165°F.
• Best served with fresh sliced avocado.
• ENJOY!