Easy Bacon and Mushroom Quiche with Gruyere

This Bacon and Mushroom Quiche is packed with smoky bacon, earthy mushrooms, and creamy Gruyère in a buttery crust. Perfect for brunch, lunch, or an easy make-ahead dinner.

A Savory Quiche Filled with Smoky Bacon, Earthy Mushrooms, and Creamy Gruyère

If you’re looking for a quiche that’ll win over everyone at the table, this is it. Smoky bacon, earthy mushrooms, and creamy Gruyère cheese come together in a buttery crust to create the ultimate comfort food. The custard is silky and rich, the flavor is decadent, and the prep is surprisingly easy.

It’s perfect for a cozy brunch, a holiday breakfast, or a weeknight dinner paired with a simple side salad.

Ingredients for Bacon and Mushroom Quiche

This quiche is all about simple ingredients that deliver big flavor.

• 9-inch premade pie crust

• 12 slices bacon, cooked and chopped

• 1 tbsp olive oil

• 1 1/2 cups mushrooms, cleaned and sliced (I use a blend of baby bella and gourmet mushrooms)

• 1/3 cup yellow onion, diced

• 2 tsp fresh thyme leaves

• 1 1/2 cups Gruyère cheese, shredded

• 5 large eggs

• 3/4 cup milk

• 1/2 cup heavy cream

• 1/2 tsp salt

• 1/4 tsp pepper

How to Make Bacon and Mushroom Quiche

1. Prep the Crust: Preheat the oven to 375°F. Spray a deep pie dish with nonstick cooking spray. After letting the refrigerated crust sit at room temperature for 15 minutes, place it into the dish and crimp the edges. Set aside.
2. Cook the Bacon: Cook the bacon, then allow it to cool. Cut it into large bite-sized pieces using kitchen scissors or a sharp knife.

3. Sauté Mushrooms and Onions: Heat olive oil in a large skillet over medium heat. Cook the diced onion and sliced mushrooms until most of the moisture cooks out of the mushrooms and the onions are soft and translucent. Stir in the fresh thyme leaves during the last minute of cooking and season with salt and pepper to taste. Set aside.

4. Layer the Filling: Evenly distribute the cooked bacon, mushroom-onion mixture, and shredded Gruyère cheese in the pie crust. Top with reserved mushroom slices and thyme leaves.

5. Make the Custard: In a large bowl, beat the eggs. Add the milk, heavy cream, salt, and pepper. Whisk until well blended. Pour the egg mixture over the ingredients in the pie crust.

6. Bake: Bake the quiche on the center oven rack for 40–45 minutes or until the center is just set and the top is golden brown. If the edges start to brown too quickly, cover them with foil. 
7. Serve: Remove the quiche from the oven and let it rest for 5–10 minutes. Slice and serve topped with chopped green onions, fresh thyme, or any other toppings you prefer. 

Variations and Add-Ins

Want to mix things up? Try these ideas:

• Swap the Gruyère for sharp white cheddar, Swiss, or fontina cheese.

• Add a handful of baby spinach or sautéed leeks.

• Sprinkle in red pepper flakes for a little kick.

• Make it crustless for a lower-carb version.

• Substitute turkey bacon for a lower-fat and calorie option.

How to Store and Reheat Quiche

• Refrigerate: Store leftovers tightly covered in the fridge for 3–4 days.
• Freeze: Wrap slices individually and freeze up to 3 months.
• Reheat: Warm in a 325°F oven for 10–15 minutes or in the air fryer for 5–6 minutes.

What to Serve with Bacon and Mushroom Quiche

This Bacon and Mushroom Quiche is delicious on its own, but a few sides make it feel like a full meal. Serve with

• a simple green salad
• a fresh fruit tray
• roasted potatoes

FAQs about Quiche

Why is my quiche runny in the center?

It probably needed more baking time or a bit less milk. The center should be just set and still slightly jiggly when you remove it from the oven. It will finish setting as it cools.

Can I freeze bacon and mushroom quiche?

Yes. Let it cool completely after cooking, then wrap slices tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight and reheat in the oven.

Can I make this quiche crustless?

Absolutely. Spray a pie dish generously with nonstick cooking spray and skip the crust. It will bake a little faster, so start checking around the 30-minute mark.

The Perfect Quiche for Any Occasion

This Bacon and Mushroom Quiche is proof that a homemade quiche recipe doesn’t have to be complicated to taste incredible. Using a store-bought pie crust keeps things simple, while the rich custard, smoky bacon, and tender mushrooms make it feel extra special. Whether you serve it as a breakfast quiche for a weekend brunch or as an easy make-ahead dinner, it’s always a hit. Once you see how effortless and delicious it is, this quiche will become one of your go-to recipes year-round.

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Easy Bacon and Mushroom Quiche with Gruyere

Melisha Kreppein

Smoky bacon, earthy mushrooms, and creamy Gruyère baked in a buttery crust make this quiche a showstopper for brunch, lunch, or an easy weeknight dinner. The custard is silky and rich while the flavor is cozy and comforting. 

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Breakfast, Brunch, Main Dish

Cuisine American

Servings 8 slices

Calories 468 kcal

Equipment

• pie dish

Ingredients

  

1x2x3x

• 1 9-in premade pie crust
• 12 slices bacon cooked and chopped
• 1 tbsp olive oil
• 1 ½ cups mushrooms, cleaned and sliced blend of baby bella and gourmet
• ⅓ cup yellow onion diced
• 2 tsp fresh thyme leaves
• 1 ½ cups Gruyere cheese shredded
• 5 large eggs
• ¾ cup milk
• ½ cup heavy cream
• ½ tsp salt
• ¼ tsp black pepper

Get ingredients with

Instructions

 

• Preheat the oven to 375°F. Spray a deep pie dish with nonstick cooking spray. After letting the refrigerated crust sit at room temperature for 15 minutes, place it into the dish and crimp the edges. Set aside.
• Cook the bacon, then allow it to cool. Cut it into large bite-sized pieces using kitchen scissors or a sharp knife.

  Pro Tip: Using microwave bacon saves time and works perfectly in this recipe!
• Heat olive oil in a large skillet over medium heat. Cook the diced onion and sliced mushrooms until most of the moisture cooks out of the mushrooms and the onions are soft and translucent. Stir in the fresh thyme leaves during the last minute of cooking and season with salt and pepper to taste. Set aside.

  Pro Tip: Reserve a few pretty mushroom slices to top your quiche for a nice presentation. 
• Evenly distribute the cooked bacon, mushroom-onion mixture, and shredded Gruyère cheese in the pie crust. Top with reserved mushroom slices and thyme leaves.
• In a large bowl, beat the eggs. Add the milk, heavy cream, salt, and pepper. Whisk until well blended. Pour the egg mixture over the ingredients in the pie crust.

  Pro Tip: Place the pie dish on a baking sheet before adding it to the oven. It makes it easier to move and catches any drips.
• Bake the quiche on the center oven rack for 40–45 minutes or until the center is just set and the top is golden brown. If the edges start to brown too quickly, cover them with foil.
• Remove the quiche from the oven and let it rest for 5–10 minutes. Slice and serve topped with chopped green onions, fresh thyme, or any other toppings you prefer. 

Notes

Variations and Add-Ins

Want to mix things up? Try these ideas:

• Swap the Gruyère for sharp white cheddar, Swiss, or fontina cheese.
• Add a handful of baby spinach or sautéed leeks.
• Sprinkle in red pepper flakes for a little kick.
• Make it crustless for a lower-carb version.
• Substitute turkey bacon for a lower-fat and calorie option.

Pro Tip: If using extra vegetables, cook them first to remove excess moisture. This keeps the quiche from turning watery.

Nutrition

Serving: 1sliceCalories: 468kcalCarbohydrates: 14gProtein: 19gFat: 38gSaturated Fat: 16gCholesterol: 185mgSodium: 686mgPotassium: 267mgFiber: 1gSugar: 2gVitamin A: 681IUVitamin C: 1mgCalcium: 314mgIron: 1mg

Keyword Bacon and Mushroom Quiche

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