Michael Davis
Creating a bacon mushroom Gorgonzola quiche is a delightful way to elevate your brunch or dinner menu, combining the smoky richness of bacon, the earthy depth of mushrooms, and the tangy creaminess of Gorgonzola cheese in a flaky, buttery crust. This savory dish begins with a simple pastry dough, blind-baked to perfection, while the filling is prepared by sautéing mushrooms and bacon until golden and fragrant, then mixed with eggs, cream, and crumbled Gorgonzola for a luxurious texture. The result is a harmonious blend of flavors and textures, making it a versatile and impressive dish for any occasion. Whether you're a seasoned cook or a beginner, this quiche is both straightforward to prepare and sure to impress your guests.
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What You'll Learn
- Crust Preparation: Mix flour, butter, salt, and water. Chill, roll, and fit into a pie dish
- Filling Ingredients: Sauté mushrooms, cook bacon, crumble gorgonzola, and prepare egg-cream mixture
- Assembly Tips: Layer bacon, mushrooms, and cheese in crust. Pour egg mixture evenly
- Baking Instructions: Bake at 375°F for 35-40 minutes until set and golden
- Serving Suggestions: Cool slightly, slice, and serve with a green salad or soup
Crust Preparation: Mix flour, butter, salt, and water. Chill, roll, and fit into a pie dish
To begin the crust preparation for your bacon mushroom gorgonzola quiche, gather your ingredients: all-purpose flour, cold unsalted butter, a pinch of salt, and ice water. The key to a flaky, tender crust lies in keeping the ingredients cold, so ensure your butter is well-chilled. Start by measuring out 1 ¼ cups of flour and placing it in a large mixing bowl. Add a ¼ teaspoon of salt and mix briefly to combine. Next, cut ½ cup of cold butter into small cubes and add them to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This step is crucial for achieving the desired texture in your crust.
Once the butter is incorporated, it’s time to add the water. Drizzle 3 to 4 tablespoons of ice water, one tablespoon at a time, into the flour-butter mixture. Mix gently with a fork after each addition, just until the dough starts to come together. Be careful not to overmix, as this can make the crust tough. The dough should hold together when pinched but not be sticky. If it feels too dry, add a teaspoon more water at a time. Once the dough is ready, gather it into a ball, then flatten it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling allows the fats to firm up, making the dough easier to roll out and preventing shrinkage during baking.
After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. This makes it easier to roll without cracking. On a lightly floured surface, place the dough and sprinkle a little flour on top to prevent sticking. Using a rolling pin, roll the dough into a circle about 12 inches in diameter and approximately ⅛ inch thick. Roll from the center outward, rotating the dough occasionally to ensure an even thickness. If the dough sticks to the rolling pin, dust it lightly with more flour.
Carefully transfer the rolled-out dough to a 9-inch pie dish. To do this, gently fold the dough in half or quarters, lift it into the dish, and then unfold it, easing it into the bottom and sides. Press the dough firmly into the dish, ensuring it fits snugly without stretching. Trim any excess dough hanging over the edge, leaving about a ½ inch overhang. Fold this overhang under itself to create a thicker edge, then crimp it with your fingers or a fork for a decorative finish. This step not only adds a polished look but also strengthens the edge to hold the filling.
Finally, chill the prepared crust in the refrigerator for at least 15 minutes before filling and baking. This second chilling period helps prevent the crust from shrinking during the initial stages of baking. While the crust chills, you can prepare the bacon, mushrooms, and gorgonzola filling for your quiche. Properly preparing and chilling the crust is the foundation of a successful quiche, ensuring a golden, flaky base that complements the rich, savory flavors of the filling.
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Filling Ingredients: Sauté mushrooms, cook bacon, crumble gorgonzola, and prepare egg-cream mixture
To begin crafting the filling for your bacon mushroom gorgonzola quiche, start by sautéing the mushrooms. Select a mix of mushrooms such as cremini, shiitake, or button mushrooms for depth of flavor. Clean them thoroughly and slice them evenly. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the mushrooms and sauté until they are golden brown and their moisture has evaporated, about 8-10 minutes. Season lightly with salt and pepper, then set them aside to cool. This step ensures the mushrooms are tender and flavorful, adding a rich, earthy base to your quiche.
Next, cook the bacon to achieve that smoky, crispy texture. Lay the bacon strips in a cold skillet to ensure even cooking, then place it over medium heat. Cook the bacon until it is crispy, flipping occasionally, which should take about 8-10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small, bite-sized pieces. The bacon will provide a savory, salty contrast to the creamy gorgonzola and earthy mushrooms.
While the mushrooms and bacon are cooling, crumble the gorgonzola cheese. This step is crucial for distributing the cheese evenly throughout the quiche. Gorgonzola adds a sharp, tangy flavor that complements the other ingredients perfectly. Break the cheese into small crumbles using your hands or a fork, ensuring there are no large chunks. If you prefer a milder flavor, you can mix in some softer cheese like cream cheese or ricotta to balance the intensity of the gorgonzola.
Finally, prepare the egg-cream mixture, which binds all the filling ingredients together. In a large mixing bowl, whisk together 4 large eggs until well beaten. Gradually add 1 cup of heavy cream, whisking continuously to ensure a smooth consistency. Season the mixture with a pinch of salt, freshly ground black pepper, and a pinch of nutmeg for warmth. This mixture should be velvety and well incorporated, serving as the custard base for your quiche. Once prepared, gently fold in the sautéed mushrooms, cooked bacon, and crumbled gorgonzola, ensuring they are evenly distributed throughout the egg-cream mixture. This step is key to creating a harmonious blend of flavors in every slice of your quiche.
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Assembly Tips: Layer bacon, mushrooms, and cheese in crust. Pour egg mixture evenly
When assembling your bacon mushroom Gorgonzola quiche, start by preparing your pie crust. Ensure it’s blind-baked and cooled slightly to prevent sogginess. Place the crust on a baking sheet for easy handling during the assembly process. Begin layering by evenly distributing the cooked and crumbled bacon across the bottom of the crust. This creates a flavorful foundation and ensures every slice of quiche has a good amount of bacon. Next, add the sautéed mushrooms in an even layer on top of the bacon. Sautéing the mushrooms beforehand removes excess moisture, which helps maintain the quiche’s texture. Gently press the mushrooms down slightly to create a compact layer that stays in place.
The next step is to incorporate the Gorgonzola cheese. Crumble the cheese evenly over the mushroom layer, allowing some pieces to be slightly larger for pockets of rich, tangy flavor. If you prefer a milder taste, you can mix the Gorgonzola with a small amount of shredded mozzarella or Swiss cheese to balance the intensity. Ensure the cheese is distributed uniformly to avoid clumping in one area. This layering technique not only enhances the flavor profile but also creates a visually appealing cross-section when the quiche is sliced.
Once the layers of bacon, mushrooms, and cheese are in place, it’s time to prepare the egg mixture. Whisk together eggs, heavy cream (or milk), salt, pepper, and a pinch of nutmeg until well combined. The nutmeg adds a subtle warmth that complements the Gorgonzola. Slowly pour the egg mixture over the layered ingredients, taking care to pour it evenly across the surface. Pouring gradually allows the mixture to settle between the layers without displacing them. Tilt the crust slightly if needed to ensure the mixture is evenly distributed and reaches all edges.
To avoid spills and ensure precision, use a ladle or measuring cup with a spout to pour the egg mixture. Stop pouring when the mixture reaches about ¼ inch from the top of the crust, as it will expand slightly during baking. If any air bubbles form on the surface, gently pop them with a toothpick to ensure a smooth finish. Take a moment to check that the layers remain intact and adjust if necessary before placing the quiche in the oven.
Finally, before baking, give the quiche a gentle shake to ensure the egg mixture is evenly distributed and fully coats the fillings. This step helps bind everything together and prevents any dry spots. Place the quiche on the center rack of the preheated oven and bake according to your recipe’s instructions. Following these assembly tips will result in a beautifully layered bacon mushroom Gorgonzola quiche with a creamy, evenly cooked custard and distinct, flavorful layers.
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Baking Instructions: Bake at 375°F for 35-40 minutes until set and golden
To achieve the perfect bacon mushroom gorgonzola quiche, precise baking is crucial. Preheat your oven to 375°F (190°C) at least 10 minutes before you plan to bake. This ensures the oven reaches the correct temperature, promoting even cooking. Once preheated, place your prepared quiche in the center of the oven. The 375°F temperature is ideal for cooking the eggs thoroughly while allowing the crust to become golden and flaky without burning. Avoid opening the oven door during the first 20 minutes of baking, as this can cause the quiche to sink or unevenly cook.
Baking time for this quiche is approximately 35-40 minutes, but this can vary slightly depending on your oven. The quiche is ready when the filling is set and no longer jiggles when gently shaken. A slight puffiness and a golden-brown crust are also good indicators of doneness. To test for doneness, insert a toothpick or a small knife into the center of the quiche; if it comes out clean, the quiche is fully cooked. If there are wet ingredients on the toothpick, return the quiche to the oven for an additional 5 minutes before testing again.
During the baking process, keep an eye on the quiche to ensure the top doesn’t brown too quickly. If the crust or cheese begins to darken before the filling is set, loosely cover the quiche with aluminum foil. This allows the interior to continue cooking without over-browning the surface. Remember, the goal is a beautifully golden top that complements the creamy, savory filling inside.
Once the quiche is baked to perfection, remove it from the oven and let it cool on a wire rack for at least 10-15 minutes. This resting period is essential, as it allows the filling to firm up and makes slicing easier. Cutting into the quiche too soon can cause it to fall apart or appear runny. After cooling, the quiche will hold its shape, showcasing the layers of bacon, mushrooms, and gorgonzola cheese.
Finally, baking at 375°F for 35-40 minutes ensures the flavors meld together harmoniously while achieving the desired texture. This quiche is best served warm but can also be enjoyed at room temperature. Leftovers can be stored in the refrigerator and reheated in the oven or microwave, though the crust may lose some of its crispness. Mastering these baking instructions guarantees a quiche that’s both visually appealing and delicious, perfect for any meal or occasion.
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Serving Suggestions: Cool slightly, slice, and serve with a green salad or soup
Once your bacon, mushroom, and Gorgonzola quiche is golden brown and set, remove it from the oven and allow it to cool slightly on a wire rack. This resting period is crucial, as it helps the quiche firm up, making it easier to slice and ensuring a clean, neat presentation. Aim for about 10-15 minutes of cooling time; the quiche should still be warm but not piping hot. This warmth enhances the flavors and textures, especially the creamy Gorgonzola and the crisp bacon.
When ready to serve, use a sharp knife to slice the quiche into even portions. For a standard 9-inch quiche, aim for 6-8 slices, depending on the desired serving size. Each slice should showcase the layers of bacon, sautéed mushrooms, and melted Gorgonzola, making it visually appealing. Arrange the slices on a serving platter or individual plates, ensuring they are spaced comfortably to maintain their shape.
Pairing the quiche with a fresh green salad is an excellent way to balance its richness. Opt for a simple salad of mixed greens, cherry tomatoes, and a light vinaigrette dressing. The crispness of the greens and the acidity of the dressing will complement the savory, creamy quiche perfectly. Toss the salad just before serving to keep it fresh and vibrant, and consider adding a few toasted nuts or croutons for added texture.
Alternatively, serving the quiche with a bowl of soup can create a heartier meal. A light, brothy soup like a leek and potato soup or a simple vegetable consommé works well, as it won’t overpower the quiche’s flavors. For a more indulgent option, a creamy mushroom soup can echo the quiche’s mushroom and Gorgonzola elements. Serve the soup in small bowls alongside the quiche slices, allowing guests to enjoy both components together or separately.
To elevate the presentation, garnish the quiche slices with fresh herbs such as chives, parsley, or thyme. A sprinkle of freshly cracked black pepper or a drizzle of extra virgin olive oil can also enhance the overall dish. If serving at a gathering, consider placing the quiche and accompaniments on a large, rustic board for a casual yet elegant look. This setup encourages a relaxed, shared dining experience, perfect for brunches or light dinners.
Finally, don’t forget beverages. A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs beautifully with the quiche’s flavors. For non-alcoholic options, sparkling water with a slice of lemon or a pot of herbal tea can be refreshing. Whether for a weekend brunch or a cozy evening meal, serving your bacon, mushroom, and Gorgonzola quiche with a green salad or soup ensures a well-rounded and satisfying dining experience.
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Frequently asked questions
You’ll need a pie crust (store-bought or homemade), bacon, mushrooms, gorgonzola cheese, eggs, heavy cream, milk, garlic, thyme, salt, and pepper.
Cook the bacon until crispy, then chop it into small pieces. Sauté the mushrooms with garlic and thyme until they’re tender and any liquid has evaporated.
Yes, you can substitute gorgonzola with other blue cheeses or even cheeses like Gruyère, Swiss, or cheddar, though the flavor profile will change.
Bake at 375°F (190°C) for 35-45 minutes. The quiche is done when the top is golden brown and the filling is set but still slightly jiggly in the center. Let it cool for 10 minutes before slicing.
