Copper Mountain Spinach and Mushroom Quiche

This classic quiche is inspired by the hearty, mountain-town cooking of Copper Mountain, Colorado—a favorite ski destination known for its cozy lodges, fresh alpine air, and comforting après-ski fare. Shared by Monique Buchner, who called it her “favorite quiche recipe since 1983,” this dish has earned its place among local legends. With its buttery cream cheese crust, tender spinach, sautéed mushrooms, crisp bacon, and a rich, cheesy custard, it’s pure comfort food. Perfect for a brunch crowd or a relaxed weekend dinner, it’s a recipe that tastes like warmth, hospitality, and a touch of mountain magic.

INGREDIENTS:

Crust:
1/2 cup butter
4 ounces cream cheese
1 cup plus 2 tablespoons all-purpose flour

Filling:
1 pound fresh spinach, washed and trimmed (or 1 package (10 ounces) frozen chopped spinach)
1 cup grated Cheddar cheese (4 ounces)
1 cup grated Swiss cheese (4 ounces)
3 large eggs, lightly beaten
1/2 cup mayonnaise
1/2 cup milk
10 slices bacon, crisply cooked and crumbled
8 ounces fresh mushrooms, sliced
1 bunch green onions, trimmed and sliced

METHOD:

In a medium bowl, combine butter, cream cheese, and 1 cup flour. Using a pastry blender or fork, cut the butter and cream cheese into the flour until the mixture is crumbly. Press the dough evenly into a 9-inch pie plate or quiche pan to form a crust. Chill while preparing the filling.

Preheat oven to 350°F.

Steam or sauté the spinach just until wilted and tender. Drain well, pressing out any excess moisture, then chop finely and drain again on paper towels.

In a large mixing bowl, combine the cooked spinach with the Cheddar and Swiss cheeses, eggs, mayonnaise, milk, bacon, mushrooms, and green onions. Mix gently until evenly combined.

Pour the filling into the chilled crust and smooth the top. Bake for 55–60 minutes, or until the center is just set and the top is lightly golden.

Let the quiche cool for about 10 minutes before slicing. Serve warm or at room temperature.

SERVING SUGGESTIONS: