Quiche filled with roasted mushrooms and bacon in every single bite. This bacon mushroom quiche is one of my favorites for breakfast.
Happy Sunday!
Have you been watching the Olympics? I’ve been so obsessed with it! I’m not really into sports most of the time, but when it comes to the Olympics, I’m pretty much tuning in every chance I get. Especially when it comes to figure skating since I love watching the ice dance. But it’s just fun watching a little of everything and just seeing how all these countries come together to compete. Plus, I got super excited because blogger Tieghan Gerald from Half Baked Harvest whose recipes I love has a younger brother who competed in the Olympics and won the first gold for the US.
Anyways, while I’m busy watching the Olympics, I wanted to share with you this quiche! That way you can enjoy it for breakfast or brunch (or both, if you can wake up early enough)!
This quiche, like almost all quiche, is a favorite. If you haven’t noticed yet, I like keeping quiche in our meal rotations. Mostly because you can customize the ingredients of the filling to fit your taste. Partly because it’s so easy to make. And maybe also because I’m just obsessed over cheese, eggs, and pie crusts. But this one even includes both bacon and mushrooms! So do I really have to say more?
Then, if you have leftovers, we rarely ever do, you can save it for your next meal or two. They still taste amazing after being reheated. Or, you can always freeze the leftovers for another day. You know, when you get home tired from work and have no desire to cook? Place a slice in the oven to reheat and you’re all set.
Preheat the oven to 350F.
Place strips of bacon on a baking sheet lined with parchment paper, and placed sliced mushrooms, minced garlic, and sliced onions on a second lightly greased baking sheet. Drizzle the mushrooms and onions with olive oil and sprinkle a pinch of salt on top. Bake the bacon for about 20 minutes and the garlic, mushrooms, and onions for 10 minutes. I like cooking extra strips of bacon because I know I won’t be able to resist eating a few. And if not me, someone else will.
You can also cook the bacon and the garlic, mushrooms, onions separately on the stove. I just recently discovered a love for throwing the bacon in the oven to bake since the bacon turns out perfect with very little mess. I’m not a fan of all the oil splashing when I cook on the stove.
Once the bacon and the mushrooms and onions are done, remove them from the oven and set aside for several minutes to cool.
In the meantime, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like. Add torn up pieces of bacon, mushrooms and onions.
In a large mixing bowl, add eggs, milk, cheddar cheese, and a pinch of salt. Whisk until combined. Pour this egg mixture over the bacon, mushrooms, and onions. Sprinkle parmesan cheese on top.
Whisk together egg and a tablespoon of milk, then use a brush to lightly brush the egg wash along the edge of the crust.
Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.
Serve this bacon mushroom quiche warm.
Enjoy!
- 4-5 bacon strips
- 2 cups sliced mushrooms
- ½ onion, sliced
- 2 large cloves garlic, minced
- 1 tablespoon olive oil
- pinch of salt
- 1 9 inch pie crust
- 4 large eggs, beaten
- 1 cup milk
- 1 cup shredded cheddar cheese
- pinch of salt
- ⅓ cup parmesan cheese
- Preheat the oven to 350F.
- Place strips of bacon on a baking sheet lined with parchment paper, and placed sliced mushrooms, minced garlic, and sliced onions on a second lightly greased baking sheet. Drizzle the mushrooms and onions with olive oil and sprinkle a pinch of salt on top. Bake the bacon for about 20 minutes and the garlic, mushrooms, and onions for 10 minutes. You can also cook the bacon and the garlic, mushrooms, onions separately on the stove.
- Once the bacon and the mushrooms and onions are done, remove them from the oven and set aside for several minutes to cool.
- In the meantime, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like. Add torn up pieces of bacon, mushrooms and onions.
- In a large mixing bowl, add eggs, milk, cheddar cheese, and a pinch of salt. Whisk until combined. Pour this egg mixture over the bacon, mushrooms, and onions. Sprinkle parmesan cheese on top.
- Whisk together egg and a tablespoon of milk, then use a brush to lightly brush the egg wash along the edge of the crust.
- Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.
- Serve this bacon mushroom quiche warm.
What a lovely recipe! Maybe you would like this one as well from my cooking blog –it is a quiche without dough and I make it all the time. You can add mushrooms and bacon and anything you like.
https://figandlemon.wordpress.com/2016/10/22/quiche-sans-pate/
and also with ingredients: https://figandlemon.wordpress.com/2017/05/27/quiche-bacon-gruyere/ among other recipes. I hope they inspire you. Yours has for me! Thank you!
Looks absolutely delicious. I have done a Leek and Bacon Quiche recently. In France, where I used to live, they call it Quiche aux Poireaux avec Lardons. I am a quiche fanatic! Glad you show tese type of recipes.
Have to try this one!!
Yummy! You have gorgeous countertops!