Bacon and Mushroom Quiche Recipe

Happy Sunday! If you haven’t already made brunch, I have something for you. This Bacon and Mushroom Quiche. Mercy!

But, if you have, don’t worry. You can definitely have it for a light supper tonight or another night this week. It’ll be perfect.

Quiche is actually one of my favorite simple suppers in the world. So filling and comforting, yet easy as pie to make.

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And just look at all that deliciousness.

My recipe uses my pie crust, but you could always omit the crust if you are watching carbs or substitute with a premade crust if you prefer as well. Although if you’ve not tried making a pie crust, that recipe is foolproof and fabulous!

Here’s my Bacon and Mushroom Quiche recipe.

Yield: 6 -8

Bacon and Mushroom Quiche Recipe

Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Bacon and Mushroom Quiche makes a wonderful breakfast, brunch, lunch or supper meal. Recipe may easily be made ahead and baked the next morning.
5 from 2 votes
Did you make this recipe?

Ingredients

  • 1 Pie Crust Recipe
  • 8 slices thick-cut bacon cooked and crumbled
  • 1 tablespoon olive oil
  • 1 cup baby bella mushrooms cleaned and sliced
  • 1 cup onion diced
  • 6 large eggs beaten
  • 1 cup heavy cream
  • 1 1/2 cups grated cheddar cheese
  • Salt and pepper

Directions

  1. Preheat oven to 400º F. Place bacon a sheet pan and bake for 15 minutes until crisp. Remove from oven, cool and crumble.
  2. Reduce heat of oven to 375º F.
  3. Place pie crust into a deep dish pie plate or tart pan. Set aside.
  4. Drizzle olive oil into a medium skillet over medium-low heat. Add mushrooms and onions, cooking until just tender. Remove from heat and set aside.
  5. Whisk together eggs and heavy cream until light and fluffy. Add salt and pepper until well-combined. Stir in bacon crumbles, mushroom and onions, and cheese. Pour into pie shell and bake for for 35-45 minutes until the egg mixture is set. Remove from the oven and let rest 5 minutes before cutting.
  6. Serve warm.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

 

23 comments on “Bacon and Mushroom Quiche Recipe”

  1. Quiche is always a hit at our house but the boys insist on calling it “man pie”! Happy Sunday!

  2. is it 1 cup heavy cream or 1 1/2 cup heavy cream?

  3. Bacon and mushrooms are the perfect additions for a brunch quiche!

  4. What? I rated the recipes both a five.

  5. Do you have to have a crust on this? I’m try to reduce my intake of bread,pasta, etc.

    Thank you,

    Mirna

  6. I don’t have to prebake the pie crust, do I?

  7. I did not prebake crust and it came out perfect. It was a great recipe to use up some mushrooms in my frig. 4 stars

  8. This recipe sounds amazing. Any chance I could use whole milk instead of heavy cream?

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  10. I just made this last night

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  12. This recipe was delicious.. I added Roasted Bell Pepoer… Thank you…

  13. I just made this quiche this morning. It is absolutely delicious and easy to make! I will definitely make this again and again.

  14. I just made it with pancetta and Gruyere. Was delicious

  15. I may have overlooked this – do you need to pre-bake the pie crust?

  16. I made two of these for a Bridal Shower Brunch. Both were made crustless and I added red pepper to one. I recommend grating the Cheddar cheese from a block instead of using pre-shredded (I used pre-shredded cheese in my practice run) the grated cheese yields a more savory quiche. Easy to prepare, makes a great presentation, and the compliments received make this my go to quiche recipe for any time. Thanks for sharing this recipe!

  17. This was very tasty – next time up the bacon – because – everything is better with more bacon. We used home smoked gouda instead of cheddar – any cheese will do fine. Have leftovers for breakfast tomorrow!

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