This bacon mushroom quiche has a golden, buttery crust, crispy bacon, tender mushrooms, and melty smoked gouda all baked into a rich and creamy custard egg filling.
Whether you’re hosting a weekend breakfast, planning a make-ahead meal, or just want something cozy and impressive to slice into, this quiche delivers. It’s hearty, balanced, and easy to customize based on what you have on hand.
Quiche is the best because you can really turn it into whatever you want! We love to take the custard base and turn it into various flavor profiles, shapes, and sizes like in this ham and swiss quiche, smoked salmon quiche, and mini quiche cups!
You can also double down on the egg brunch and go for some fried deviled eggs, or serve it alongside these corned beef fritters and savory breakfast rolls!
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Why You'll Love This Recipe
Salty and smoky - Crispy bacon and golden mushrooms bring a meaty, salty vibe while the gouda adds a smoked creaminess.
Great for any time of day - Breakfast, brunch, lunch, or dinner, quiche is perfect for a quick reheat at any time.
Make-ahead friendly - quiche freezes and stores incredibly well and reheats beautifully in the oven, toaster oven, or air fryer.
Customizable - You can swap in different veggies, cheeses, or meats based on your preference!
Ingredients
- Pie crust (homemade or store-bought). We use our fool-proof all-butter pie crust for an ultra-tender, flavorful base that gets super crispy.
- Bacon. Adds saltiness, smokiness, and texture. We love to use cherrywood or applewood smoked bacon for extra flavor!
- Mushrooms. Any variety of mushrooms you can get your hands on will do the trick here. Just be sure to cook them until browned so all of the water releases!
- Smoked gouda. When melted, gouda turns ultra creamy and a smoked variety enhances the bacon pairing!
- Eggs. The main ingredient of a quiche, this recipe uses 4 large eggs for the custard, and one egg white to seal the crust and prevent a soggy bottom!
- Heavy cream & whole milk. This combination produces a super creamy final product that doesn’t feel rubbery in the slightest.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Cheese: Swap smoked gouda for gruyère, sharp aged cheddar, feta or goat cheese would be delish!
- Veggies: spinach, bell peppers, leeks, or sun-dried tomatoes. Just be sure to cook any fresh vegetables first to remove the water content!
- Meat: pancetta, sausage, prosciutto, or ham are all tasty ideas.
- Herbs: Add chopped parsley or dill for extra fresh flavor.
- Milk: Use half and half, all whole milk, 2%, skim, non-dairy… whatever suits your preference! Note that the less fat, the less creamy the final product will be.
- Puff pastry: make the mushroom quiche with store-bought or homemade puff pastry for an ultra-flaky crust.
- Crustless: Pour the filling into a greased pie dish without the crust and reduce the bake time by about 5 to 10 minutes.
How to Make This Bacon Mushroom Quiche
Before beginning, make a batch of the quick all-butter pie crust and let it hydrate in the fridge for about 2 hours (or overnight). Once it's hydrated, roll it out on a floured surface until it's about ⅛" thick, then set it in your pie plate and crimp the edges!
One: Dock and freeze the pie crust, then add a piece of parchment paper and fill it with pie weights (or dried rice or beans). Par bake for 15 minutes.
Two: Remove the parchment and pie weights and brush the crust with egg white wash. Bake for another 5 minutes.
Three: Cook the bacon pieces until crispy.
Four: Cook the mushrooms until all liquid evaporates and the mushrooms are very brown.
Five: Sautee the onions and garlic until soft and fragrant.
Six: Whisk together the eggs, heavy cream, milk, and salt until smooth.
Seven: Add the bacon, mushrooms, onions, garlic, and shredded smoked gouda into the pie crust.
Eight: Fill the crust with the egg custard, then bake until set. Cool for 20 minutes before slicing in!
Expert Tips
- Use a homemade pie crust for best results. Store-bought pie crusts often crack, are hard to handle, and are thinner than homemade, resulting in a hard, brittle crust.
- Brush the crust with egg white to help seal the crust before adding the filling and prevent a soggy bottom.
- Don’t rush the mushrooms. Let them sit in the pan undisturbed to brown and release their moisture. If all of the water hasn’t released, it will just release in the quiche and make it watery! No good.
- Look for smoked gouda, not regular gouda. The smokiness is the key to this cheese, a standard gouda will have you missing out on a lot of flavor!
- Cool before slicing. Quiche needs time to set up after baking or else it can fall apart. Let it sit for about 20-30 minutes before slicing in.
- Bottom third of the oven. To ensure a fully baked and golden crust, bake the quiche in the bottom third of the oven for the first or last 15 minutes. The rest of the time it should be in the in the middle rack!
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Recipe FAQs
Yes! Bake the entire quiche, let it cool, and store it covered in the fridge for one week. It can be served cold, at room temp, or gently reheated.
Warm slices in a 375°F oven or toaster oven for about 10 minutes until heated through. For an air fryer, heat it for 5 minutes at 375°F. You can also microwave, but the crust won’t stay crisp.
You can, but it will produce slightly different final results than a homemade crust because it’s much thinner. To use a store-bought crust, follow the instructions for par-baking, reducing each portion of the par-baking time by 5 minutes.
Storage
Refrigerator: Store the cooled quiche covered with plastic wrap or foil (or in an airtight container) for up to one week. To reheat, warm slices in a 375°F oven or toaster oven for 10–15 minutes or microwave in short bursts until heated through.
Freezer: Let the quiche cool completely, then wrap individual slices tightly in plastic wrap and a layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through and the crust is crisp again.
Make-Ahead: You can also par-bake the crust and prep the filling up to a day ahead. Store everything separately in the fridge, then assemble and bake fresh the next day.
📖Recipe
Bacon Mushroom Quiche
Equipment
- 9" pie plate
- Pie weights, or dried rice/beans
Ingredients
- 1 disc pie crust all-butter pie crust (or store-bought)
- 1 egg white to seal the crust
- 6-8 slices bacon cut into ½ inch pieces
- 2 cups sliced mushrooms
- ½ yellow onion diced
- 2 cloves garlic minced
- 4 large eggs
- ¾ cup heavy whipping cream
- ½ cup whole milk
- 1 teaspoon kosher salt
- 4 oz smoked gouda shredded
- Scallions for garnish (optional)
Instructions
- If using the All-Butter Pie Crust, begin by making the dough and hydrating it in the fridge for about 2 hours.1 disc pie crust
- Roll out one disc of pie dough to ⅛" thick, or unroll one pre-made pie crust.
- Add the crust to the pie plate and press into the bottoms and corners, then crimp the edges. Freeze the crust for 15 minutes, then dock all over with the tines of a fork.
- Preheat the oven to 375℉/190℃. Add a piece of parchment paper to the crust and fill completely with pie weights (or dried rice/beans).
- Par-bake the crust for 15 minutes (5 minutes for pre-made), then carefully remove the weights and parchment. Whisk an egg white with a splash of water, then brush all over the bottom and sides of the crust.1 egg white
- Continue baking (no weights) for another 10 minutes (5 minutes for pre-made), then remove to a wire rack to cool. Reduce the oven temperature to 350℉/177℃.
- In a large pan, fry the bacon over medium heat until browned and crispy. Remove the bacon to a plate with a paper towel and keep all the grease.6-8 slices bacon
- In the same pan, add the mushrooms and toss in the fat then let it sit for a few minutes without touching it until some of the water begins to release. Add the a sprinkle of salt and toss to coat, then let it sit again for another few minutes until cooked and browned. Transfer to the bacon bowl.2 cups sliced mushrooms
- Add the onions and garlic (and a touch of olive oil or butter if there is no more grease in the pan) and cook until fragrant. Remove and mix it in with the bacon and garlic.½ yellow onion, 2 cloves garlic
- In a large bowl, whisk together the eggs, heavy cream, milk, and salt until no streaks of yolks or whites remain.4 large eggs, ¾ cup heavy whipping cream, ½ cup whole milk, 1 teaspoon kosher salt
- Add the slightly cooled vegetables and bacon to the pie crust, then sprinkle over the shredded cheese.4 oz smoked gouda
- Carefully pour the egg filling into the pie dish. Top with sliced scallions (optional) and extra bacon crumbles.Scallions
- Bake for 30 minutes in the center rack, then transfer to the bottom third of the oven for the final 10-15 minutes to ensure the bottom is fully baked.
- The quiche is done when it's slightly puffy around the edges with a jiggle in the very center (but not sloshy).
- Cool the quiche on a wire rack for 20-30 minutes, then slice and serve.
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