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.
Contents
Bacon and Mushroom Quiche
A bacon quiche is always a favorite in my house. Quiche is perfect for breakfast when time is an issue. It can be eaten cold or warmed up in the microwave for 1 minute. It is great for family picnics and even bringing to BBQs.
For this bacon quiche recipe, I am adding mushrooms and parmesan cheese to keep it simple. Still, you can add your favorite ingredients also, as the egg mixture in quiche works well with almost all ingredients, like my healthy broccoli quiche or the creamy spinach & mushroom variation.
Don't be afraid to mix and match your household ingredients alter to make your first quiche, as you just may invent something amazing!
Set aside 1 hour of your time to prepare and bake this fantastic bacon and mushroom quiche that adapts to the classic quiche lorraine. If you need any alterations or serving suggestions, I have all of this covered right here!
What you Need
I always advise making fresh pie dough as it is far better to a frozen pie crust, but if this is your first time, then play it safe with a good quality pie crust.
I use good quality sliced bacon and a strong cheese like parmesan for the filling, but feel free to add in your favorite cheese if you can't get your hands on parmesan cheese.
Equipment
- Pie dish or pie plate
- Skillet
- Pie weights
- Aluminum foil
- Medium mixing bowl
Ingredients
- 1 homemade pie crust or store-bought
- 2 tablespoons of olive oil
- 6 bacon slices
- 3 cups mushrooms sliced
- 1 shallot finely chopped
- 1 tablespoon of dijon mustard
- 1 cup parmesan shredded
- 6 eggs
- 1 cup heavy cream or sour cream
- to taste salt and pepper
How To Make
To give the pie crust a nice crunch, I am blind baking it without the ingredients, as this will partially cook the pie dough with baking weights on top to prevent it from puffing out. If you don't have any pie weights, you can use lots of screwed-up aluminum foil or dry beans underneath the parchment paper.
Preheat the oven temperature to 350 Fahrenheit, then grease a pie pan with butter or cooking spray.
Preparing the pie crust
Step 1
Roll the pie crust out and transfer it to the pie dish, pressing it softly to fit the dish, and then poke holes all around with a fork.
Step 2
Fill the pie with baking weights and aluminum foil, then bake it for 15 minutes.
Step 3
Remove the weights and foil from the pie, and bake for a further 4 minutes until golden brown.
Preparing the pie crust
Step 1
Let the pie crust cool and start preparing the filling. Add some oil to a medium heat skillet and add the chopped bacon until crispy.
Step 2
Remove the bacon from the skillet, leaving the juices behind, and add the mushrooms until cooked and soft.
Check out my article on how to bake bacon in the oven and why I prefer this method.
Step 3
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.
Filling the pie
Step 1
The pre-baked crust spread a tablespoon of mustard on the bottom
Step 2
Layer with bacon cooked and crumbled onions.
Step 3
Add mushrooms.
Step 4
Add the parmesan cheese.
Step 5
Make the egg mixture by mixing the eggs, cream, salt, and pepper for 2 minutes until well combined.
Step 6
Pour the mixture into the pre-baked crust and bake in the hot oven for 30 - 40 minutes.
The quiche will puff up when cooking, and the center will still be a bit wobbly.
Step 7
Remove it from the oven and let it cool for 15 minutes until it has firmed up, then serve warm and enjoy!
Cooking Tips
- I usually like adding extra cheese over the egg mixture for an extra cheesy topping, so it crisps up in the oven.
- 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.
- Add a small teaspoon of corn-starch to the egg mixture for a thicker consistency through the mushroom, bacon, and cheese quiche.
Bacon Quiche Variations
This excellent recipe is perfect for adding your favorite shredded cheese like Gruyere cheese, swiss cheese, cheddar cheese, mozzarella cheese, etc. I usually make a quiche with 4 kinds of cheeses for the kids, and they absolutely love it! So feel free to mix and match to your preference.
For people that don't eat pork, you can substitute sliced bacon for turkey bacon. Although it may contain some added preservatives and sugars as it is processed.
Adding cream is the best variant for a creamier texture, but you can also add half and half or whole milk if you prefer.
How long does quiche last
Quiche lasts 3 to 4 days in the fridge and up to 3 months in the freezer. The longer you keep it refrigerated the longer it will last. If you take it out, remember to put it back in the fridge quickly so your quiche doesn't go bad. If you want to store it longer, consider freezing it.
How to store quiche
Storing quiche properly is easy! Let it cool down to room temperature after baking and store in an airtight container or plastic bag. If you use a bag, remove the air, this will help keep your quiche fresh and last longer.
To store quiche for longer periods of time, transfer to the freezer for up to 3 months. Note that the quiche will slowly lose its taste over time. For this reason I recommend you consume frozen quiche within 1 month.
How to reheat quiche (3 ways)
Microwave is the fastest and easiest method to reheat quiche. Heat your quiche on low-medium heat for 2 minutes. If your quiche is not hot, continue reheating in 30 second increments until you reach your desired temperature.
Toaster oven is easy for reheating a few slices of quiche. Heat your quiche at 375 degrees Fahrenheit for about 10 minutes.
Oven is the best way to reheat a full quiche. Heat your quiche at 350 degree Fahrenheit for about 15-20 minutes.
How to Reheat Frozen Quiche
Reheating frozen quiche is best done in the oven to ensure the heat is distributed evenly. The exact amount of time will vary but a standard quiche will take 30-45 minutes at 350 degrees Fahrenheit. Remember you're reheating not cooking!
Related Breakfast Recipes
This bacon quiche casserole and more you can learn how to make in my collection of best breakfast casserole recipes.
Serving Size
As you can see from the full recipe, the instructions are straightforward to follow whether you pre-bake the pie crust or not, it will taste delicious! This recipe makes 6 servings.
If you want the best recipe for a bacon quiche, then check out my favorite pie crust recipe with easy step-by-step instructions on how to make pie dough that melts in your mouth!
📋 Recipe
Perfect Bacon Quiche
Ingredients
- 1 pie crust - homemade or store bought
- 2 tablespoons olive oil
- 6 bacon
- 3 cups mushrooms - sliced
- 1 shallot - finely chopped
- 1 tablespoons dijon mustard
- 1 cup parmesan - shredded
- 6 eggs
- 1 cup heavy cream - or sour cream
- to taste salt and pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a pie pan with cooking spray, lightly coat with flour and put the pie crust in it - poke holes all around with a fork.
- Weigh the pie crust with aluminum foil and pastry weights and bake in the oven for about 15 minutes, then remove the foil and bake for another 3 - 4 minutes, then remove and allow to cool.
- Heat the oil in a medium skillet, then cook the bacon until almost crispy. Remove it to a bowl with a slotted spoon.
- Cook the mushrooms in the same skillet, then remove to a bowl as well. Then cook the shallots until soft in the same skillet and remove them to a bowl as well.
- Spread the dijon mustard evenly on the bottom of the cooked pastry crust, then layer on top the shallots, mushrooms, bacon and then the parmesan cheese.
- In a medium mixing bowl, whisk the eggs together with the cream, salt and pepper. Whisk for about 2 minutes, or until completely combined, but not quite frothy.
- Pour the egg mixture over the top, then bake in the oven for about 30 - 40 minutes, or until puffed up and just set in the center.
- Allow to cool for about 10 minutes, then slice and serve.
Notes
- I usually like adding extra cheese over the egg mixture for an extra cheesy topping, so it crisps up in the oven.
- 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.
- 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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