If you're hunting for a breakfast that's light, bursting with savory flavor, and incredibly simple, you've just found the holy grail! This Easy Bacon and Mushroom Egg White Breakfast Quiche is tender, creamy, and absolutely packed with deliciousness from caramelized mushrooms and crisp bacon.

The best part? It's made with fluffy egg whites for a boost of protein and fewer calories, so you can happily go back for seconds (or thirds!). No complicated steps-just mix, pour, bake, and enjoy.

This quiche is ideal for lazy weekend brunches, meal prepping your weekday mornings, or impressing guests at a breakfast get-together. Whether you're eating clean or just love a good quiche, this one's bound to win you over!

Sliced quiche with crispy bacon and golden mushrooms

Why You'll Love This Recipe

Packed with protein but lower in calories for a deliciously guilt-free breakfast
Simple, fuss-free prep that comes together in under an hour
Loaded with satisfying, savory flavors from mushrooms, bacon, and a touch of cheese
Perfect for meal prepping-stays tasty for days and reheats beautifully
Customizable for different dietary needs or whatever's in your fridge

Key Ingredients for Easy Bacon and Mushroom Egg White Breakfast Quiche

See recipe card below for full list of measurements, ingredients, and instructions.

Egg Whites

Egg whites are the star of this dish, making the quiche light, fluffy, and protein-packed without the extra fat from yolks. You can use egg whites separated from whole eggs or the convenient carton versions from the store. If you like a richer texture, you can swap in a couple of whole eggs or do a blend of both.

Bacon

Bacon adds unbeatable smoky, salty flavor that pairs perfectly with earthy mushrooms. Go for center-cut or thick-cut bacon for meatier bites, or substitute turkey bacon for a lighter option. If you want to make it vegetarian, simply leave it out or use veggie bacon strips.

Mushrooms

Sautéed mushrooms bring depth and an umami-rich heartiness to this quiche. Cremini or white button mushrooms work best, but feel free to play with shiitake or portobello for extra flavor. Slice thinly so they cook evenly, and make sure to cook out excess moisture for the best texture.

Baby Spinach

Baby spinach adds a fresh burst of color and nutrients. Stir it in during the last minute of sautéing so it wilts perfectly without getting soggy. You can swap for kale or even arugula for a peppery kick.

Cheese (Optional)

A sprinkle of shredded cheese takes this quiche over the top with a creamy, melty finish. Cheddar, Swiss, or mozzarella are all great choices. For a lighter option, try part-skim or skip it altogether-the quiche is still delicious!

Easy Bacon and Mushroom Egg White Breakfast Quiche cooking process

Instructions for Easy Bacon and Mushroom Egg White Breakfast Quiche

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven and Prepare the Pie Crust

Preheat your oven to 375ºF (190ºC). If using a pie crust, gently fit it into a 9-inch pie dish, crimp the edges, and prick the bottom a few times with a fork. Give it a quick blind bake for 8 minutes to prevent sogginess. (For a crustless quiche, just grease your baking dish and skip the crust!)

Cook the Bacon

Place chopped bacon in a skillet over medium heat. Cook, stirring occasionally, until crispy-about 5-7 minutes. Transfer bacon pieces to a plate lined with paper towels, leaving the drippings in the pan for extra flavor.

Sauté the Vegetables

In the same skillet, add the diced onion and mushrooms. Sauté for about 6-8 minutes, stirring occasionally, until mushrooms are golden and most liquid has cooked off. Stir in the chopped spinach and cook for 1 minute, just until wilted. Remove from heat and let cool slightly.

Mix the Egg White Filling

In a large bowl, whisk together the egg whites, milk, garlic powder, thyme (or Italian herbs), salt, and pepper until well combined. Stir in half of the cheese, if using, along with the cooked veggies and most of the bacon (reserve a bit for topping).

Assemble and Bake

Pour the egg mixture carefully into the prepared pie crust or dish. Sprinkle the remaining cheese and bacon over the top. Bake for 28-32 minutes, or until the center is just set and the top is lightly golden.

Cool, Slice, and Serve

Let the quiche cool for at least 10 minutes before slicing-this helps the slices stay neat and makes serving easier. Enjoy warm or at room temperature!

Recipe Variations

Make It Dairy-Free

Swap the milk with unsweetened almond or oat milk, and use your favorite shredded dairy-free cheese (or leave out the cheese entirely). This makes the quiche friendly for lactose-sensitive folks without sacrificing flavor.

Go Crustless

Need to cut carbs or want a gluten-free version? Simply skip the pie crust! Grease your pie dish well and pour in the filling-your quiche will still bake up beautifully, with fewer calories and all the great taste.

Swap the Veggies

No mushrooms or spinach? No problem! Try bell peppers, zucchini, broccoli florets, or even leftover roasted vegetables. Adjust the saute time so they're tender before baking.

Turkey Bacon or Veggie Bacon

For a lighter, leaner quiche, use turkey bacon. Or, go fully vegetarian with your favorite plant-based bacon strips for that smoky touch.

Add Fresh Herbs

Stir in chopped chives, parsley, or basil for an herby punch. You can also include a pinch of chili flakes if you like things a little spicy!

Serving Suggestions

Serve your Easy Bacon and Mushroom Egg White Breakfast Quiche with a fresh green salad tossed in a lemony vinaigrette or alongside roasted cherry tomatoes for a bright, colorful plate. Sprinkle with extra fresh herbs, a dollop of Greek yogurt, or a few slices of ripe avocado for extra creaminess!

Storage and Reheating

Store leftover quiche in an airtight container in the refrigerator for up to 4 days. To reheat, just microwave individual slices for about 45-60 seconds, or warm in a 325ºF oven for 10-12 minutes until heated through. This quiche also freezes very well: wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Frequently Asked Questions About Easy Bacon and Mushroom Egg White Breakfast Quiche (FAQ)

Q: Can I make this quiche ahead of time?

A: Absolutely! You can prepare and bake the quiche the night before, then store it in the fridge. It reheats beautifully for a stress-free morning.

Q: Can I use whole eggs instead of just egg whites?

A: Yes, substitute with 6 whole eggs if you'd prefer a richer, more classic quiche texture.

Q: Is this recipe gluten free?

A: The filling is naturally gluten free. For a gluten free quiche, simply skip the crust or use a gluten free pie shell.

Thanks so much for stopping by! This Easy Bacon and Mushroom Egg White Breakfast Quiche is sure to make your mornings brighter with its savory flavors and effortless prep. Give it a try and let me know what you think-leave a comment or rating below. Happy cooking!