Emma Wilson
Making a bacon and mushroom quiche is a delightful way to combine savory flavors and creamy textures into a single, satisfying dish. This classic French tart starts with a buttery, flaky pie crust that serves as the perfect base for the rich egg and cream custard. Crispy bacon adds a smoky, salty depth, while sautéed mushrooms contribute an earthy, umami note that complements the other ingredients beautifully. Fresh herbs like thyme or parsley can be added for an extra layer of flavor, and a sprinkle of cheese, such as Gruyère or cheddar, enhances the quiche’s richness. Whether served warm or at room temperature, this quiche is versatile enough for breakfast, brunch, or a light dinner, making it a timeless favorite for any occasion.
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What You'll Learn
- Prepare the Pie Crust: Roll out dough, fit into dish, chill for 30 minutes
- Cook Bacon & Mushrooms: Sauté until crispy, drain excess fat, set aside
- Mix Custard Filling: Whisk eggs, cream, salt, pepper, and cheese until smooth
- Assemble the Quiche: Layer bacon, mushrooms, and cheese in crust, pour custard
- Bake & Serve: Bake at 375°F for 40-45 minutes, cool slightly before slicing
Prepare the Pie Crust: Roll out dough, fit into dish, chill for 30 minutes
To begin preparing the pie crust for your bacon and mushroom quiche, start by lightly flouring a clean, dry surface. This will prevent the dough from sticking and make it easier to handle. Place your prepared pie dough on the floured surface. Using a rolling pin, start from the center and roll the dough outward in all directions, applying even pressure. Aim to roll the dough into a circle approximately 12 inches in diameter, which is generally about 1/8 inch thick. This size ensures the crust will fit nicely into a standard 9-inch pie dish with enough overhang for a neat edge.
Once the dough is rolled out, carefully transfer it to your 9-inch pie dish. To do this, gently fold the dough in half or roll it around the rolling pin, then unfurl it over the dish. Make sure the dough is centered and evenly distributed across the bottom and sides of the dish. Press the dough firmly into the bottom and up the sides of the dish, ensuring there are no air pockets. This step is crucial for a well-fitted crust that will hold the quiche filling securely.
After fitting the dough into the dish, trim the excess dough hanging over the edge. Leave about a 1-inch overhang to allow for shrinkage during chilling and baking. Use a sharp knife or kitchen shears to trim the dough evenly around the edge of the dish. If you prefer a more polished look, you can fold the overhanging dough under itself and crimp the edges using your fingers or a fork. This not only enhances the appearance but also strengthens the edge of the crust.
With the dough fitted and trimmed, it’s essential to chill it before adding the filling. Place the pie dish in the refrigerator and let the crust chill for at least 30 minutes. Chilling firms up the fat in the dough, which helps prevent shrinkage during baking. It also relaxes the gluten in the flour, reducing the likelihood of the crust puffing up or becoming tough. While the crust chills, you can prepare the bacon, mushrooms, and other ingredients for the quiche filling, making the most of your time in the kitchen.
After 30 minutes, your pie crust will be ready for the next steps in making your bacon and mushroom quiche. The chilled crust will be firm and easy to work with, providing a perfect base for your savory filling. If you’re not ready to proceed immediately, you can keep the crust in the refrigerator for up to a day, ensuring it stays cold until you’re ready to bake. This preparation sets the foundation for a delicious and beautifully presented quiche.
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Cook Bacon & Mushrooms: Sauté until crispy, drain excess fat, set aside
To begin the process of making a bacon and mushroom quiche, the first step is to cook the bacon and mushrooms. Start by heating a large skillet over medium heat. Add 4-6 slices of bacon, depending on the desired amount of meat in your quiche, and cook until the bacon is crispy. This should take around 8-10 minutes, but keep a close eye on it to avoid burning. As the bacon cooks, use tongs to flip the slices occasionally to ensure even cooking. Once the bacon is crispy, remove it from the skillet and place it on a plate lined with paper towels to drain any excess fat.
Next, it's time to cook the mushrooms. You can use around 8 ounces of sliced mushrooms, such as button or cremini. In the same skillet used for the bacon, add the mushrooms and sauté them in the remaining bacon fat. If there isn't enough fat left, add a small amount of butter or oil to prevent the mushrooms from sticking. Cook the mushrooms until they are tender and lightly browned, stirring occasionally to ensure even cooking. This should take around 5-7 minutes. As the mushrooms release their moisture, the liquid will eventually evaporate, leaving you with tender and flavorful mushrooms.
As the mushrooms cook, you'll notice that they release a significant amount of moisture. It's essential to continue cooking until most of this moisture has evaporated, as excess liquid can make your quiche soggy. Once the mushrooms are tender and the moisture has evaporated, remove them from the skillet and set them aside. If there is any excess fat remaining in the skillet, be sure to drain it to avoid adding unnecessary grease to your quiche.
After cooking the bacon and mushrooms, it's crucial to drain any excess fat to ensure a lighter, more delicate quiche. Use a spoon or spatula to transfer the cooked bacon and mushrooms to a separate plate or bowl, leaving behind any remaining fat in the skillet. You can also use paper towels to blot any excess fat from the cooked ingredients. This step is vital, as too much fat can weigh down the quiche and make it greasy.
Once the bacon and mushrooms are cooked and drained, set them aside to cool slightly while you prepare the remaining ingredients for your quiche. This will allow the flavors to meld together and prevent the eggs from cooking too quickly when added to the mixture. By cooking the bacon and mushrooms to crispy perfection and draining the excess fat, you'll create a flavorful and textured base for your quiche that will complement the creamy egg custard and flaky crust. With these steps completed, you'll be well on your way to creating a delicious bacon and mushroom quiche.
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Mix Custard Filling: Whisk eggs, cream, salt, pepper, and cheese until smooth
To begin mixing the custard filling for your bacon and mushroom quiche, gather your ingredients: eggs, heavy cream, salt, pepper, and grated cheese. The custard is the heart of the quiche, providing a creamy, rich base that complements the savory bacon and mushrooms. Start by cracking the eggs into a mixing bowl, ensuring there are no shells. Use a whisk to beat the eggs until they are well combined and have a uniform color. This step is crucial as it ensures that the eggs are fully integrated and will create a smooth custard.
Next, pour in the heavy cream while continuing to whisk. The cream adds richness and helps to create a velvety texture in the quiche. Gradually incorporate it into the eggs, whisking constantly to avoid any lumps. The mixture should start to take on a lighter color and a slightly thicker consistency as the cream blends with the eggs. This process should be done gently but thoroughly to ensure a homogeneous mixture.
Once the eggs and cream are fully combined, season the mixture with salt and pepper. The amount of seasoning can be adjusted to taste, but it’s important to remember that the bacon and cheese will also contribute to the overall flavor. Whisk the salt and pepper into the custard until they are evenly distributed. This step not only seasons the custard but also helps to further blend the ingredients, ensuring a consistent flavor throughout the quiche.
Now, add the grated cheese to the custard mixture. The cheese will add depth and a savory note to the quiche. Use a type of cheese that melts well, such as cheddar or Gruyère, for the best results. Sprinkle the cheese into the bowl and whisk it in gently. The goal is to incorporate the cheese without overmixing, as this can cause the custard to become tough. The cheese should be evenly dispersed, creating a cohesive mixture that is smooth and free of lumps.
Finally, take a moment to inspect the custard filling. It should have a smooth, creamy consistency with no visible streaks of egg or cream. The cheese should be fully integrated, and the seasoning should be well distributed. If there are any lumps or uneven areas, give the mixture a few more gentle whisks to ensure everything is combined. This custard will be poured over the bacon and mushroom filling in the pie crust, so it’s essential that it is perfectly smooth and ready to bake into a delicious, cohesive quiche.
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Assemble the Quiche: Layer bacon, mushrooms, and cheese in crust, pour custard
To assemble your bacon and mushroom quiche, begin by preparing your pie crust in a 9-inch pie dish. Ensure the crust is evenly pressed into the bottom and sides of the dish, with no gaps or tears. Preheat your oven to the temperature specified in your crust recipe, typically around 375°F (190°C). If using a store-bought crust, follow the package instructions for pre-baking or proceed directly to filling it. Once your crust is ready, it’s time to layer the ingredients. Start by evenly distributing the cooked and crumbled bacon across the bottom of the crust. This creates a flavorful base for your quiche. Next, add a layer of sautéed mushrooms. Ensure the mushrooms are cooked until they release their moisture and are lightly browned, as this enhances their flavor and prevents a soggy quiche. Sprinkle a generous amount of shredded cheese (such as Swiss, cheddar, or Gruyère) over the bacon and mushrooms. The cheese will melt and bind the ingredients together, adding richness and texture.
After layering the bacon, mushrooms, and cheese, take a moment to ensure the ingredients are evenly distributed. Use a spatula or the back of a spoon to gently press the layers down, creating a compact and stable base for the custard. This step is crucial for achieving a well-structured quiche that holds together when sliced. If desired, you can add additional layers of bacon, mushrooms, and cheese, depending on your preference for flavor intensity. However, avoid overfilling the crust, as the custard needs space to settle and cook evenly. Once your layers are in place, it’s time to prepare the custard.
In a mixing bowl, whisk together eggs, heavy cream (or milk), salt, pepper, and a pinch of nutmeg for added depth. The custard should be smooth and well combined, with no streaks of egg or cream remaining. Slowly pour the custard mixture over the layered ingredients in the crust, taking care to pour it evenly across the surface. The custard will fill the gaps between the bacon, mushrooms, and cheese, creating a cohesive filling. Tilt the pie dish slightly if needed to ensure the custard is evenly distributed. Be careful not to overfill the crust, as the custard will expand slightly during baking.
As you pour the custard, you may notice some air bubbles forming on the surface. To remove these, gently tap the pie dish on the counter a few times or use a fork to pop the bubbles. This ensures a smooth, even texture on top of the quiche. If any bacon, mushrooms, or cheese have shifted during pouring, use a fork to gently rearrange them so they are evenly submerged in the custard. The goal is to create a balanced and visually appealing quiche with all ingredients harmoniously combined.
Finally, place the assembled quiche on a baking sheet to catch any potential spills and transfer it to the preheated oven. Bake according to your recipe’s instructions, typically 35-45 minutes, or until the custard is set and the top is golden brown. The quiche is done when the center no longer jiggles when gently shaken and a knife inserted into the center comes out clean. Allow the quiche to cool for at least 10-15 minutes before slicing to let the custard firm up and the flavors meld together. Assembling the quiche with care ensures a delicious, savory dish that’s perfect for breakfast, brunch, or a light dinner.
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Bake & Serve: Bake at 375°F for 40-45 minutes, cool slightly before slicing
Once you’ve prepared your bacon and mushroom quiche filling and assembled it in your pie crust, the final and most crucial step is baking and serving it to perfection. Preheat your oven to 375°F (190°C) while your quiche rests, ensuring the oven is fully heated before the quiche goes in. This temperature is ideal for cooking the eggs thoroughly while achieving a golden, flaky crust. Place the quiche on the center rack of the oven to ensure even cooking. Avoid overcrowding the oven with other dishes, as this can affect the airflow and result in uneven baking.
Bake the quiche for 40 to 45 minutes, keeping an eye on it after the 35-minute mark. The quiche is done when the top is golden brown and the filling is set but still has a slight jiggle in the center when gently shaken. If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning while the center continues to cook. Overbaking can lead to a dry, rubbery texture, so timing is key. Use an oven thermometer if your oven tends to run hot or cold to ensure accuracy.
Once the quiche is baked, remove it from the oven and let it cool slightly on a wire rack for about 10 to 15 minutes. This resting period allows the filling to firm up, making it easier to slice and serve without it falling apart. Skipping this step can result in a runny or unevenly textured quiche. The aroma of bacon, mushrooms, and eggs will be irresistible, but patience is essential for the best results.
When ready to serve, use a sharp knife to slice the quiche into wedges. For clean cuts, wipe the knife with a damp cloth between slices. Bacon and mushroom quiche pairs beautifully with a fresh green salad or roasted vegetables for a balanced meal. It’s equally delicious warm or at room temperature, making it a versatile dish for brunch, lunch, or dinner.
If you have leftovers, allow the quiche to cool completely before covering it with plastic wrap or storing it in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, warm individual slices in the oven or microwave, though the crust may lose some of its crispness. Properly baked and served, your bacon and mushroom quiche will be a savory, satisfying dish that’s sure to impress.
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Frequently asked questions
You’ll need a pie crust (store-bought or homemade), bacon, mushrooms, eggs, heavy cream or milk, cheese (such as Swiss or cheddar), salt, pepper, and optionally onions or garlic for extra flavor.
Cook the bacon until crispy, then chop it into small pieces. Sauté the mushrooms in a pan until they’re tender and any excess moisture has evaporated. This ensures they don’t make the quiche soggy.
Pre-bake the pie crust (blind bake) for about 10 minutes before adding the filling. Also, make sure the mushrooms are fully cooked to remove excess moisture, and avoid overloading the quiche with too many wet ingredients.
Bake the quiche at 375°F (190°C) for 35-45 minutes, or until the top is golden and the filling is set but still slightly jiggly in the center. Insert a knife into the center—if it comes out clean, the quiche is ready. Let it cool for 10-15 minutes before slicing.
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