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–+ servings
Bacon and Mushroom Quiche

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
Cook Time 45 minutes
Course Breakfast, Brunch, Main Dish
Cuisine American
Servings 8 slices
Calories 468 kcal

Equipment

Ingredients
  

  • 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

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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