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
Units
Scale
- 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.
Find it online: https://www.figjar.com/bacon-and-mushroom-quiche/