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.
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.
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.