There’s something irresistible about a classic quiche that combines savory bacon and earthy mushrooms. This Bacon and Mushroom Quiche recipe brings together rich flavors and a flaky crust for a dish that’s perfect any time of day. Whether we’re serving it for brunch, lunch, or a light dinner, it never fails to impress.
Quiche has roots in French cuisine but has become a beloved comfort food worldwide. The creamy egg filling pairs beautifully with crispy bacon and sautéed mushrooms, creating a perfect balance of textures and tastes. Plus, it’s surprisingly easy to make, making it a go-to recipe when we want something delicious without spending hours in the kitchen.
Ingredients
To create our delicious Bacon and Mushroom Quiche, we gather fresh, high-quality ingredients for the crust, filling, and egg mixture. Each component plays a crucial role in delivering that perfect balance of flaky, savory, and creamy textures.
For the Crust
We prepare a classic pie crust that provides a buttery golden base for our quiche:
- 1 ¼ cups all-purpose flour, sifted
- ½ teaspoon salt
- 7 tablespoons unsalted butter, chilled and cubed
- 3 to 4 tablespoons ice water
For the Filling
The heart of our recipe marries smoky bacon with earthy mushrooms:
- 6 slices bacon, diced
- 1 cup white button mushrooms, sliced
- ½ cup yellow onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Egg Mixture
Our creamy custard binds the filling with a rich and silky texture:
| Ingredient | Quantity |
|---|---|
| Large eggs | 4 |
| Heavy cream | 1 cup |
| Whole milk | ½ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Ground nutmeg (optional) | ⅛ teaspoon |
| Grated Gruyère cheese | 1 cup |
Equipment Needed
To prepare our Bacon and Mushroom Quiche perfectly, gathering the right tools is essential. Each piece of equipment ensures precision and ease throughout the cooking process.
- 9-inch pie dish: This is the classic size and shape for quiche, providing the perfect crust-to-filling ratio.
- Mixing bowls: We recommend using at least two — one for the crust mixture and another for the custard filling.
- Rolling pin: To roll out our pie dough evenly and thinly for a crisp, flaky crust.
- Skillet or frying pan: For sautéing the bacon, mushrooms, onion, and garlic, bringing out their rich flavors before mixing into the custard.
- Whisk: To blend eggs, cream, and seasonings smoothly into a silky custard.
- Measuring cups and spoons: Accuracy matters greatly in baking and custard consistency.
- Knife and cutting board: To dice bacon and chop mushrooms and onions precisely.
- Fork or pastry cutter: For cutting chilled butter into the flour while making the crust.
- Oven mitts: Safety is key when handling hot dishes post-baking.
| Equipment | Purpose |
|---|---|
| 9-inch pie dish | Holds the quiche ensuring even baking |
| Mixing bowls | Combine crust ingredients and custard filling |
| Rolling pin | Roll out pie crust evenly |
| Skillet/frying pan | Sauté bacon and mushrooms |
| Whisk | Blend eggs and cream smoothly |
| Measuring tools | Accurate flour, dairy, and seasoning amounts |
| Knife & cutting board | Prep vegetables and bacon |
| Fork/Pastry cutter | Incorporate butter into flour |
| Oven mitts | Safe handling of hot pie |
Having these essentials ready will help us craft a superbly balanced Bacon and Mushroom Quiche with a golden crust and rich savory filling every time.
Prep Work
Before assembling our Bacon and Mushroom Quiche, it’s crucial to complete a few preparation steps. These will ensure every component melds perfectly, creating that rich, savory flavor and flaky texture we’re aiming for.
Preparing the Crust
We start by preparing the classic pie crust, the essential base of our quiche. Here’s how to do it precisely:
- Combine 1 ¼ cups of all-purpose flour and ½ tsp salt in a large mixing bowl.
- Cut in ½ cup of cold, unsalted butter (cubed) using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add 3-4 tbsp of ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Form the dough into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish evenly.
- Transfer the dough, gently pressing it into the pie dish and trimming the edges.
- Chill the crust again while we prepare the filling, to prevent shrinking during baking.
Cooking the Bacon and Mushrooms
Our savory filling starts with perfectly cooked bacon and mushrooms to build deep flavor layers:
- Dice 6 slices of smoked bacon.
- Heat a large skillet over medium heat and add the diced bacon.
- Cook bacon until crispy, about 6-8 minutes, then transfer to a paper towel-lined plate to drain.
- Discard excess bacon fat, leaving about 1 tablespoon in the skillet.
- Add 8 oz sliced white button mushrooms, ½ cup finely chopped yellow onion, and 2 minced garlic cloves.
- Sauté until mushrooms are golden and onions soften, about 5-7 minutes.
- Season with salt and black pepper to taste.
- Mix cooked bacon back into the mushroom mixture, then remove from heat.
Preheating the Oven
To achieve that perfect golden crust and creamy custard consistency, preheating the oven correctly is critical:
| Step | Temperature | Time | Function |
|---|---|---|---|
| Preheat oven | 375°F (190°C) | At least 15 minutes | Ensures even baking and crust crisping |
- Place the oven rack in the center position.
- Set the temperature to 375°F (190°C).
- Allow the oven to fully preheat before placing the quiche inside for baking.
These prep steps set the foundation for an exceptional Bacon and Mushroom Quiche, ensuring texture and flavor come together flawlessly in every bite.
Instructions
Follow these steps carefully to assemble, bake, and serve our Bacon and Mushroom Quiche with a perfectly golden crust and rich, savory filling.
Assembling the Quiche
- Prepare the Pie Crust: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, trimming excess around the edges. Prick the bottom with a fork to prevent bubbling.
- Blind Bake the Crust: Line the crust with parchment paper or aluminum foil, then fill with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 15 minutes. Remove weights and paper; bake for 5 more minutes until lightly golden.
- Combine the Filling: In our skillet, cook diced bacon until crisp. Transfer bacon to a paper towel-lined plate. Sauté sliced mushrooms, finely chopped yellow onion, and minced garlic in the bacon fat until softened and fragrant. Mix cooked bacon with the mushroom mixture evenly.
- Prepare the Custard: In a large bowl, whisk together large eggs, heavy cream, whole milk, salt, black pepper, and optional ground nutmeg until smooth. Stir in grated Gruyère cheese.
- Fill the Crust: Spread the bacon and mushroom mixture evenly over the blind-baked crust. Pour the custard mixture over the filling, ensuring it distributes evenly.
Baking the Quiche
Place the assembled quiche on the center oven rack. Bake at 375°F (190°C) for 35 to 40 minutes or until the custard is set and the top is lightly browned. A knife inserted in the center should come out clean without any liquid custard.
| Baking Temperature | Baking Time | Doneness Check |
|---|---|---|
| 375°F (190°C) | 35-40 minutes | Knife comes out clean |
During baking, avoid opening the oven door frequently to maintain even heat for a flawless texture.
Cooling and Serving
After baking, allow the Bacon and Mushroom Quiche to cool on a wire rack for at least 15 minutes. This resting time helps the custard finish setting, ensuring clean slices. Serve warm or at room temperature with a side salad or fresh fruit for a delightful meal any time of the day.
Tips for the Best Bacon and Mushroom Quiche
To achieve the perfect Bacon and Mushroom Quiche with a flaky crust and rich, savory filling, we recommend following these essential tips:
1. Use High-Quality Ingredients
- Select fresh mushrooms such as white button or cremini for a deep, earthy flavor.
- Opt for smoky, thick-cut bacon to ensure crispiness without losing texture.
- Choose fresh large eggs and full-fat dairy (heavy cream and whole milk) for a smooth custard.
- Use fresh Gruyère cheese for its nutty richness that melts beautifully.
2. Perfect Your Pie Crust
- Always chill your dough for at least 1 hour before rolling out to prevent shrinking.
- Roll the crust evenly to about 1/8 inch thickness.
- Blind bake the crust with pie weights or dried beans for 15 minutes at 375°F (190°C) to avoid sogginess.
- Dock the dough with a fork before blind baking to prevent air bubbles.
3. Sauté Filling Components Properly
- Cook the bacon until crispy but not burnt; this enhances smoky flavor and texture.
- Sauté mushrooms, onions, and garlic until moisture evaporates and edges brown lightly.
- Season the filling with salt and black pepper to enhance natural flavors before combining with eggs.
4. Master the Custard Mixture
- Whisk eggs, heavy cream, and whole milk together until well combined but not over-beaten.
- Season custard with salt, pepper, and a pinch of freshly grated nutmeg for subtle warmth.
- Stir in grated Gruyère cheese last to ensure even melting.
5. Assemble and Bake with Care
- Spread the bacon and mushroom filling evenly in the blind-baked crust.
- Pour custard over filling slowly to avoid displacement.
- Bake at 375°F (190°C) for 35 to 40 minutes, or until the custard is just set but slightly jiggly in the center.
- Let the quiche cool for at least 15 minutes before slicing to achieve clean, firm pieces.
Key Temperature and Time Guide
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Blind Baking Crust | 375°F (190°C) | 15 minutes | Use pie weights, dock dough |
| Final Baking | 375°F (190°C) | 35–40 minutes | Bake until custard is just set |
| Cooling | Room Temp | 15 minutes | Allows slices to firm up for serving |
“A well-chilled dough and properly cooked filling make all the difference in creating a quiche that is both flavorful and visually appealing.”
By following these tips we ensure our Bacon and Mushroom Quiche achieves a harmonious balance of flavors with a tender crust and creamy custard every time.
Variations and Serving Suggestions
Flavor Variations to Elevate Our Bacon and Mushroom Quiche
To add exciting twists to our Bacon and Mushroom Quiche, we can experiment with ingredients that complement the smoky and earthy base flavors:
- Cheese Options: Swap Gruyère with sharp cheddar, goat cheese, or fontina for a unique creamy texture and tang.
- Herbs & Spices: Incorporate fresh thyme, rosemary, or chives into the custard for an herbaceous lift. Add a pinch of smoked paprika or cayenne pepper for subtle heat.
- Vegetables: Substitute or add sautéed spinach, bell peppers, or caramelized leeks to introduce new textures and flavors.
- Meats: Replace bacon with pancetta, ham, or turkey bacon for alternate smoky notes.
- Crust Alternatives: Use a whole wheat crust or a gluten-free crust to accommodate dietary preferences without sacrificing taste.
| Variation | Effect on Flavor/Texture | Suggested Use |
|---|---|---|
| Sharp Cheddar | Bold, tangy flavor | Adds sharpness |
| Fresh Thyme | Earthy, aromatic | Enhances mushroom notes |
| Spinach | Mild, slightly sweet | Adds color and moisture |
| Pancetta | Rich, salty | Adds deeper pork flavor |
| Whole Wheat Crust | Nutty, denser | Healthier crust alternative |
Serving Suggestions for Maximum Enjoyment
We want to create an experience that beautifully showcases our quiche’s rich flavors and textures. Here are some expert pairings and presentation tips:
- Serve your Bacon and Mushroom Quiche warm or at room temperature to highlight the velvety custard and crispy bacon bits.
- Pair with a light mixed green salad tossed in a tangy vinaigrette to balance richness.
- Fresh fruit such as sliced apples, grapes, or berries offers a refreshing contrast.
- For brunch, complement with crisp roasted potatoes or asparagus tips for a hearty plate.
- Offer a selection of mustards or a dollop of sour cream on the side for added zing.
“A well-paired side elevates the quiche from simple comfort food to a memorable gourmet meal.”
Portion and Presentation Tips
- Slice the quiche into 6 to 8 wedges using a sharp serrated knife for clean servings.
- Garnish plates with fresh herbs, such as parsley or chives, for visual appeal.
- Use warm plates to keep servings cozy and enhance the taste experience.
By embracing these variations and serving ideas, we can tailor our Bacon and Mushroom Quiche to fit casual breakfasts, elegant brunches, or satisfying dinners with ease and confidence.
Conclusion
Crafting a Bacon and Mushroom Quiche is a rewarding experience that brings together simple ingredients into a deliciously satisfying dish. With the right techniques and attention to detail, we can enjoy a perfect balance of savory flavors and creamy textures every time.
This quiche offers versatility for any meal and plenty of room for creativity. Whether sticking to the classic recipe or trying new variations, it’s a dish that’s sure to impress and delight. Let’s keep exploring and savoring the joys of homemade comfort food.
Frequently Asked Questions
What are the main ingredients in a Bacon and Mushroom Quiche?
The main ingredients include a classic pie crust (flour, butter, salt, ice water), smoky diced bacon, white button mushrooms, yellow onion, garlic, eggs, heavy cream, whole milk, Gruyère cheese, salt, pepper, and optional nutmeg.
How do I make the pie crust for the quiche?
Mix flour and salt, cut in chilled butter until crumbly, add ice water to form dough, chill it, then roll out before blind baking.
Why is blind baking the crust important?
Blind baking prevents the crust from bubbling and becoming soggy by partially cooking it before adding the filling.
What temperature and time should I bake the quiche?
Preheat oven to 375°F (190°C). Bake the quiche for 35 to 40 minutes until the custard is set.
Can I use other cheeses besides Gruyère?
Yes, you can experiment with cheeses like cheddar, Swiss, or fontina to change the flavor profile.
What should I serve with Bacon and Mushroom Quiche?
Pairs well with a light salad, fresh fruit, or roasted vegetables for a balanced meal.
How do I ensure the quiche filling is creamy and set?
Use the right ratio of eggs to cream and milk, whisk well, and bake until the custard is firm but not overcooked.
Can I prepare the quiche ahead of time?
Yes, you can assemble it in advance and store it in the fridge before baking or reheat leftovers gently.
Is it necessary to sauté the bacon and mushrooms before baking?
Yes, sautéing enhances flavor and prevents excess moisture in the quiche.
What tools do I need to make this quiche?
A 9-inch pie dish, mixing bowls, rolling pin, skillet, whisk, measuring tools, knife, and cutting board are essential.