Bacon Mushroom Quiche with White Cheddar
Breakfast/brunch is sorted with this delicious bacon mushroom quiche. It’s even great for lunch or dinner too! This quiche is hearty, flavorful, and super easy to make on the spot or ahead of time with the help of a store-bought pie shell.
While quiche is the perfect thing to serve for breakfast or brunch for guests, I actually love to make a quiche on Sunday and eat it for breakfast throughout the week! I usually want something substantial for breakfast and this bacon mushroom quiche fits the bill nicely. Trader Joe’s pie crust is my favorite store-bought crust and I just found out they are selling it year-round! Get ready for more quiche recipes, galettes and the like. Let’s make this bacon and mushroom quiche!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Bacon mushroom quiche
- store-bought pie crust, thawed
- white mushrooms
- bacon – I prefer thin-cut pork bacon, but turkey bacon can be used as well
- onion
- large eggs
- white cheddar cheese – gruyere cheese or parmesan cheese also work great with the flavors of this quiche
- milk – I used whole milk, but 2% milk works as well
- salt
- black pepper
- fresh herbs for topping are optional but recommended! I used dill, but parsley and chives would also work well
- oil for cooking – I prefer to use olive oil or avocado
How to make bacon mushroom quiche
Preheat oven to 425F and line a baking sheet with parchment paper. Place bacon strips onto the parchment paper in a single layer. (The best way to get perfectly crispy bacon is by cooking it in the oven!) Cook the bacon in the oven until crisp, about 15-20 minutes. Transfer cooked bacon to a paper towel-lined plate and set aside.
A little heads up: If you’re using Trader Joe’s pie crust, remove it from the freezer the night before you plan to make this recipe, and allow about 20-30 minutes of thawing at room temperature for it to be pliable.
Increase your oven temperature to 450F and gently unroll the pie dough and drape it over a greased pie dish. Press it into the bottom of the pie pan and along the sides. Press any cracks together with your fingers. Blind bake the pie crust in the oven for 10 minutes. (Blind bake just means you’re baking the crust without the filling first). This helps prevent the bottom crust from becoming soggy.
Reduce the oven temperature to 350F after blind baking is complete.
Cook onions and mushrooms with a little bit of oil, salt and pepper over medium heat in a non-stick frying pan.
In a large bowl, beat the eggs with milk, salt and pepper using a whisk.
Chop your bacon into small pieces. Add bacon pieces to the hot pie crust along with the cooked onion and mushroom mixture.
Pour the egg mixture over the fillings, then top with shredded white cheddar.
Bake for approximately 30-35 minutes, until the center is no longer jiggly and the crust is slightly golden brown.
Allow the quiche to cool for at least 20 minutes before serving. Top with fresh herbs to serve. Enjoy!
What to serve with this yummy breakfast quiche
- fresh fruit
- bionicos (Mexican fruit salad bowls) – yummy dessert that can also make a great brunch treat!
- skillet fried potatoes and onions
- crispy oat flour waffles
- easy buckwheat muffins
- pear compote parfaits
Storage Instructions
Once quiche is fully cooled, place in an airtight container and keep in the fridge for up to 4 days or in the freezer for up to one month. You can also wrap it tightly in aluminum foil to reheat it in the oven quickly in the morning.
Reheating Instructions
Place on a microwave-safe dish and microwave in 60-second intervals until warm throughout. You can also place it in the oven wrapped in aluminum foil until warm. This will help keep that flaky crust!
Tried this bacon mushroom quiche recipe?
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More egg breakfast recipes
Bacon and Mushroom Quiche
Breakfast/brunch is sorted with this delicious bacon and mushroom quiche. It’s even great for lunch or dinner too! This quiche is hearty, flavorful and super easy to make on the spot or ahead of time.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Category: Breakfast
Ingredients
- 1 thawed store-bought pie crust
- 8 strips bacon
- 1/4 large white onion, diced, about 3/4 cup
- 1 tbsp olive oil
- 8–10 small white mushrooms, diced, about 3/4 cup
- 1 cup white cheddar cheese, shredded
- 10 large eggs
- 3/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh dill, optional
- butter, for greasing baking dish
Instructions
- Preheat oven to 425F.
- Line a large baking sheet with parchment paper and arrange strips of bacon on the parchment. Bake in the oven until crisp, about 15-20 minutes. Once bacon is finished cooking, transfer to a paper towel lined plate and set aside.
- Drape thawed pie crust over a greased pie dish and press evenly into the bottom of the dish and up the sides. Bake the crust 15 minutes on a lower rack in the oven, reduce oven temperature to 350F once bacon and crust are complete.
- Heat a non-stick or cast-iron skillet over medium heat with oil. Add the onion and cook for about 3 minutes, then add the mushroom and cook for 5-7 minutes more, until both are tender. Remove from heat and set aside.
- Beat the eggs with a whisk in a mixing bowl. Add the milk, salt and pepper and whisk to combine.
- Cut the bacon into small pieces and add to the hot crust in an even layer, add the veggies as well.
- Pour the egg mixture over the fillings, then sprinkle the top evenly with cheddar.
- Bake for 30-35 minutes, until the center is no longer jiggly.
- Allow quiche to cool at least 15-20 minutes before serving.
- Top with fresh dill to serve, if desired.
