A Symphony of Savory: Ricotta, Mushroom, Spinach, and Bacon Quiche

There are those rare moments in the kitchen when culinary magic happens not from meticulous planning, but from inspired improvisation. I vividly recall one such afternoon, a pantry raid born of necessity and a desire for something deeply satisfying. Facing a bounty of nearly-expired ricotta, a surplus of earthy mushrooms, a wilted bunch of spinach, and a few precious slices of leftover bacon, I felt a familiar spark. This quiche wasn’t just a meal; it was a testament to resourcefulness, a harmonious blend of humble ingredients elevated into something truly exceptional. Each forkful delivered a comforting richness, a delightful interplay of textures, and a depth of flavor that still makes my mouth water.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 5 minutes to 1 hour 29 minutes
• Total Time: 1 hour 50 minutes to 2 hours 14 minutes
• Servings: 14
• Yield: 1 slice
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

For the Tart Shell

• 2 cups unbleached all-purpose flour
• ½ tablespoon salt
• 12 tablespoons unsalted butter, cut into small pieces and chilled
• 6-10 tablespoons ice water (as needed)

For the Filling

• ⅔ cup ricotta cheese
• 1 ½ cups milk
• 6 large eggs
• 3-4 tablespoons parmesan cheese, grated
• 3-4 tablespoons Swiss cheese, grated
• ½ cup cheddar cheese, separated
• 10 ounces spinach, cooked and shredded
• 12 cremini mushrooms, sliced thinly
• 10 ounces bacon, cooked and crumbled
• Celery salt, to taste
• Tarragon, dried or fresh, to taste
• Parsley, dried or fresh, to taste
• Thyme, dried or fresh, to taste
• Onion powder, to taste
• Garlic powder, to taste
• Salt, to taste
• Pepper, to taste

Equipment Needed

To bring this delightful quiche to life, you’ll want to have these essential kitchen tools at the ready:

• Large mixing bowl
• Pastry blender or your fingertips
• Rolling pin
• 12- to 12½-inch tart pan with a removable bottom (highly recommended for easy serving)
• Fork
• Aluminum foil
• Parchment paper or additional aluminum foil for blind baking
• Pie weights or dried beans/rice for blind baking
• Food processor or a large mixing bowl and whisk
• Measuring cups and spoons
• Oven
• Cooling rack

Instructions

Let’s embark on the culinary journey to create this deeply satisfying quiche. The process involves preparing a flaky pastry crust, followed by crafting a rich and flavorful filling.

Preparing the Tart Shell

1. Begin by combining the flour and salt in a large mixing bowl.
2. Add the chilled, small pieces of unsalted butter to the flour mixture. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is key to a tender, flaky crust.
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. You may not need all 10 tablespoons.
4. Gather the dough into a ball, ensuring you collect any fallen dough from the sides of the bowl.
5. On a lightly floured surface, roll the dough into a round shape.
6. Carefully roll the dough over your rolling pin and then lift it to drape it over your tart pan. Unroll it loosely over the tart pan, allowing it to settle into the contours.
7. Gently press the dough into the pan, ensuring it fits snugly against the bottom and sides. Do not stretch the dough, as this can cause it to shrink during baking.
8. Fold a bit of the excess dough inward to create a neat lip around the edge of the tart pan.
9. Using a fork, prick the bottom of the shell all over. This prevents the crust from puffing up during blind baking.
10. Cover the tart shell with aluminum foil and place it in the refrigerator to chill for approximately 30 minutes or overnight. This resting period is crucial for a flaky crust.

Blind Baking the Tart Shell

1. Arrange a rack in the center of your oven and preheat the oven to 425 degrees F.
2. Remove the foil from the chilled tart shell. Line the frozen shell with parchment paper or fresh aluminum foil.
3. Fill the lined shell with pie weights, pennies, or dried beans/rice. This is essential for blind baking to ensure the crust holds its shape.
4. Bake until the sides of the crust are set, which typically takes about 12-14 minutes.
5. Carefully remove the foil and weights. The crust may still be pale.
6. Let the partially baked shell cool while you prepare the filling.

Preparing the Filling and Final Bake

1. Preheat the oven to 375 degrees F.
2. Ensure your spinach and bacon have been cooked and prepared ahead of time (spinach cooked and shredded, bacon cooked and crumbled).
3. In a food processor or a large bowl, combine the eggs, milk, ricotta cheese, cooked spinach, grated parmesan cheese, grated Swiss cheese, and the sliced cremini mushrooms.
4. Add your chosen seasonings: celery salt, tarragon, parsley, thyme, onion powder, garlic powder, salt, and pepper, to your taste preference. Remember, the bacon will also add saltiness, so season accordingly.
5. Process or stir the ingredients until well-incorporated. You want a smooth, homogenous mixture.
6. Once the tart shell has cooled slightly, line the bottom of the pie crust(s) with ¼ cup of the separated cheddar cheese. This creates a delicious barrier and adds another layer of cheesy goodness.
7. Pour the egg mixture evenly over the cheddar cheese in the tart shell.
8. Sprinkle the crumbled bacon over the top of the quiche.
9. Finally, sprinkle the remaining cheddar cheese over the crumbled bacon.
10. Bake the quiche for 50 to 75 minutes, or until the egg mixture is set all the way through. You can check for doneness by gently inserting a knife near the center; it should come out clean.
11. Once baked, let the quiche cool slightly on a wire rack before slicing and serving.

Expert Tips & Tricks

To elevate your quiche from simply delicious to truly sublime, consider these seasoned chef insights:

• For a Flakier Crust: The key to a flaky pie crust lies in keeping the butter cold and not overworking the dough. When you incorporate the butter into the flour, aim for small pieces to remain visible; these will melt in the oven, creating steam that separates the dough layers. When mixing the dough with water, stop as soon as it comes together – overmixing develops gluten, leading to a tough crust.
• Perfectly Cooked Spinach: For best results, thoroughly wring out the moisture from cooked spinach before adding it to the filling. Excess water can make your quiche watery.
• Mushroom Magic: Sautéing your sliced mushrooms for a few minutes before adding them to the filling can enhance their flavor and remove excess moisture, preventing a watery quiche.
• Cheese Considerations: The combination of parmesan and Swiss provides a nutty, slightly sharp flavor, while the cheddar offers a creamy melt. Feel free to adjust the quantities or even experiment with other cheeses like Gruyère or Monterey Jack.
• Blind Baking Brilliance: Don’t skip the blind baking step. It ensures a firm, golden crust that won’t become soggy from the wet filling. Using parchment paper or foil and weights is crucial for this.
• Testing for Doneness: A quiche is done when the center is just set. The edges will be puffed and slightly golden, and the center will have a slight jiggle. Overbaking can lead to a rubbery texture.

Serving & Storage Suggestions

This Ricotta, Mushroom, Spinach, and Bacon Quiche is wonderfully versatile. Serve it hot, straight from the oven, for a truly decadent experience. It pairs beautifully with a crisp green salad tossed with a light vinaigrette, or alongside crusty dinner rolls for a complete meal.

For leftovers, allow the quiche to cool completely. Cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for 2-3 days.

Reheating is best done gently. You can reheat individual slices in the microwave until warmed through, or for a crisper crust, reheat in a 350°F oven for about 10-15 minutes.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that these values are approximate and can vary based on specific ingredient brands and precise measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	347.6 kcal
Calories from Fat		232 g
Total Fat	25.8 g	39%
Saturated Fat	12.9 g	64%
Cholesterol	135.8 mg	45%
Sodium	534.1 mg	22%
Total Carbohydrate	17.1 g	5%
Dietary Fiber	1 g	4%
Sugars	0.6 g	2%
Protein	12 g	23%

Variations & Substitutions

While this recipe is a classic for a reason, don’t hesitate to put your own spin on it:

• Gluten-Free Crust: For a gluten-free version, you can substitute a store-bought gluten-free pie crust or make your own using a gluten-free flour blend.
• Vegetarian Delight: Omit the bacon and consider adding more sautéed mushrooms, caramelized onions, or even some sun-dried tomatoes for added depth of flavor. You could also introduce other vegetables like roasted red peppers or asparagus.
• Herb Variations: Feel free to experiment with other fresh herbs like chives, dill, or basil, depending on your preference and what’s in season.
• Cheese Explorations: Swap out the cheddar or Swiss for other melting cheeses like Gruyère, Fontina, or even a sharp Provolone for a different flavor profile.

FAQs

Q: Can I make the tart shell ahead of time?
A: Absolutely! You can prepare the tart shell, prick it, cover it, and refrigerate it for up to 24 hours before blind baking.

Q: What if I don’t have a tart pan?
A: A standard 9-inch pie plate will work, though the yield and serving size may vary slightly. You might need to adjust baking times.

Q: How can I tell if my quiche is fully cooked?
A: The center should be just set, with a slight wobble. A knife inserted near the center should come out clean. Avoid overbaking, which can make the filling rubbery.

Q: Is it possible to freeze quiche?
A: Yes, quiche freezes well. Bake and cool it completely, then wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed.

Q: My crust seems to have shrunk. What went wrong?
A: This often happens when the dough is stretched too much when lining the pan, or if the dough wasn’t chilled sufficiently before baking. Be gentle when pressing the dough into the pan and ensure it rests in the refrigerator.

Final Thoughts

This Ricotta, Mushroom, Spinach, and Bacon Quiche is more than just a recipe; it’s an invitation to embrace your culinary creativity. It’s a dish that speaks of comfort, of the joy of transforming simple ingredients into something extraordinary. Whether you’re serving it for a leisurely brunch, a light lunch, or a satisfying supper, I hope it brings as much delight to your table as it has to mine. Gather your ingredients, embrace the process, and savor every delicious bite. And if you find yourself with a few extra savory bites, consider pairing it with a crisp, dry white wine or a light, herbaceous tea for a truly harmonious dining experience.