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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
Cook Time: 50 minutes
Chill Time (optional): 2 hours
Total Time: 3 hours 20 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!