Bacon, Mushroom & Artichoke Quiche

Bacon, Mushroom & Artichoke Souttert (Savory Quiche)

Souttert — or “savory tart” — is one of the most versatile recipes in my kitchen. Similar to a French quiche, it’s simple, adaptable, and works for just about any meal of the day.

Paired with a crisp salad, it’s one of our favorite weeknight dinners. Add a fruit parfait or just a good cappuccino, and it’s brunch-worthy, too. I recently made one for a friend who had just welcomed her first baby, and she told me how perfect it was during those newborn-fog days — when meals need to be ready whenever hunger hits, no matter the hour.

Why I Love This Recipe

This version highlights bacon, mushrooms, and artichokes, but the beauty of souttert is how flexible it is. As long as you stick to the base — flour, salt, baking powder, milk, butter, eggs, and spinach — you can swap the rest to suit what’s in your fridge or your mood.

Here are a few other add-ins we love:

• Cheddar Jack, Parmesan, or Provolone

• Ham or pancetta

• Sundried tomatoes

• Bell peppers or onions

• Asparagus or broccoli

• Chives or fresh herbs

Let’s Talk About the Crust

This crust is different from a classic pie crust — a little sturdier, a little more forgiving, and no need to blind bake (unless you want to — I’ve included instructions just in case).

Short on time? A store-bought crust will work just fine. But if you can, I recommend making this crust from scratch and skipping the chill time: just press it into your pie dish and pop it in the freezer for 15–20 minutes while you prep the filling. It’s quick, flaky, and totally worth it.

I hope this recipe brings some comfort and creativity to your kitchen. I’d love to hear what flavor combos you try!

Bacon, Mushroom & Artichoke Quiche (Souttert)

A savory South African-style quiche filled with bacon, mushrooms, artichokes, and cheese — perfect for brunch, dinner, or meal prep. Versatile and deeply comforting.

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Course: Main Dish

Cuisine: South African

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Chill Time (optional): 2 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 68 slices

Ingredients

For the Crust

• 1 ½ cups all-purpose flour
• ½ tsp salt
• 10 tbsp unsalted butter cold and cut into small cubes
• 1 egg
• 2 ½ tbsp ice water

For the Filling

• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• ¼ tsp onion powder
• ¼ tsp paprika
• ¾ cup whole milk
• ½ cup melted butter
• 5 eggs beaten
• 4 slices bacon
• 2 oz baby bella mushrooms (about 3-4) thinly sliced
• 5 oz fresh spinach
• ½ cup artichoke hearts (jarred or canned) roughly chopped
• ½ cup feta cheese crumbled
• 1 cup gruyère or Swiss cheese grated

Instructions

Prepare the Crust

• In a food processor, pulse flour and salt to combine. Add butter and pulse until the mixture resembles coarse crumbs.
• In a separate bowl, whisk the egg and ice water. Add to flour mixture and pulse until dough forms.
• Shape dough into a ball, wrap in plastic, and refrigerate for 2 hours. (See note below for shortcut.)
• Roll out chilled dough on a floured surface to fit your pie dish. Press gently into dish and trim or crimp edges as needed.

Prepare the Filling

• In a skillet over medium-high heat, cook bacon until done but not crispy. Set aside and cut into small pieces once cooled.
• In the same skillet, sauté mushrooms in the remaining bacon grease until tender. Set aside.
• Lightly oil or spray the pan and wilt the spinach until soft. Set aside.
• In a large bowl, sift together flour, salt, baking powder, onion powder, and paprika.
• In another bowl, beat together milk, melted butter, and eggs.
• Slowly add wet ingredients to dry, stirring until well combined — the batter will be thin.
• Fold in bacon, mushrooms, spinach, artichokes, feta, and gruyère.
• Pour filling into the prepared crust.
• Bake at 350°F for 45–55 minutes, or until set in the center. If the crust browns too quickly, cover edges with foil or a pie crust shield.

Notes

• Short on time? Instead of refrigerating the crust, press it into the dish and place in the freezer for 15–20 minutes while preparing the filling.
• Blind baking isn’t necessary, but if preferred: preheat to 350°F, line the crust with parchment and pie weights, and bake for 7–8 minutes before adding filling.
• Feel free to substitute ingredients based on what you have — it’s a flexible, fridge-friendly recipe!