If you love quiche, then this bacon quiche is the perfect dish to make for quick breakfasts, brunch with friends, or a picnic in the park. It is light and creamy from the egg mixture, packed with mushrooms, bacon, and cheese, and baked in a flaky crust pastry dough that melts in your mouth.
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Remove the bacon from the skillet, leaving the juices behind, and add the mushrooms until cooked and soft. Remove the mushrooms and then add onion for a few minutes. When the caramelized onions are nice and colored, remove them from the skillet to a bowl. The pre-baked crust spread a tablespoon of mustard on the bottom.
I usually like adding extra cheese over the egg mixture for an extra cheesy topping, so it crisps up in the oven.
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To check if the quiche is perfectly cooked after 40 minutes, insert a knife into it, and if it comes out clean, it is ready.
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Add a small teaspoon of corn-starch to the egg mixture for a thicker consistency through the mushroom, bacon, and cheese quiche.
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