Bacon Mushroom Quiche

5 from 1 vote

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.

Prep Time45

Cook Time1

Rest time30

Total Time2 10

Course: Breakfast, Main Course, Side Dish

Cuisine: American, French

Servings:

Calories: 253kcal

Author: Callan Wenner

Equipment

9" pie plate
Pie weights, or dried rice/beans
Parchment paper
Mixing bowls

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.

Video

Notes

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.

Nutrition