This bacon quiche is the perfect dish to make for quick breakfasts or brunch with friends. 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.
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.
Recipe 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.