Savory Bacon And Mushroom Quiche: Easy Recipe For Perfect Results

Bacon and mushroom quiche is a classic, savory dish that combines the smoky richness of bacon with the earthy flavor of mushrooms, all nestled in a creamy egg custard and encased in a flaky pastry crust. Perfect for breakfast, brunch, or even dinner, this quiche is both comforting and versatile. Making it at home is surprisingly straightforward, requiring just a few simple ingredients and basic kitchen techniques. From preparing the crust to sautéing the filling and baking to perfection, this guide will walk you through each step to create a delicious, restaurant-quality quiche that’s sure to impress. Whether you’re a seasoned cook or a beginner, this recipe is a fantastic way to elevate your culinary skills and enjoy a timeless favorite.

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Prepare the Pie Crust: Roll out dough, fit into pan, 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 and use a rolling pin to roll it out evenly. Aim for a circle that is about 12 inches in diameter, which should be sufficient to fit a standard 9-inch pie pan with some overhang. Rolling the dough to a consistent thickness, approximately 1/8 inch, is crucial to ensure even baking and a crisp texture.

Once the dough is rolled out, carefully transfer it to your 9-inch pie pan. To do this, gently fold the dough in half or quarters, then lift it and place it in the center of the pan. Unfold the dough, allowing it to drape over the edges of the pan. Press the dough firmly into the bottom and sides of the pan, making sure it fits snugly without any air pockets. This step is essential for creating a well-formed crust that will hold the quiche filling securely.

After fitting the dough into the pan, trim the excess dough from the edges. Leave about a 1-inch overhang around the rim of the pan, as this will be folded and crimped later to create a decorative edge. Use a sharp knife or kitchen shears to cut away the excess dough, ensuring a neat and tidy appearance. The trimmed dough can be reserved for patching any cracks or tears that may occur during the chilling process or while adding the filling.

With the dough in place, it's time to chill the pie crust. This step is vital for relaxing the gluten in the dough and preventing shrinkage during baking. Place the pie pan in the refrigerator and chill the crust for at least 30 minutes. Chilling also helps to firm up the fat in the dough, which contributes to a flakier texture. If you're short on time, you can chill the crust in the freezer for about 15 minutes, but be careful not to leave it in too long, as this can cause the dough to become too hard and difficult to work with.

While the crust is chilling, you can prepare the bacon and mushroom filling or clean up your workspace. After 30 minutes, remove the pie pan from the refrigerator and inspect the crust for any cracks or tears. If you notice any issues, use the reserved dough scraps to patch them, gently pressing the patches into place. Your pie crust is now ready for the next step in the quiche-making process, whether that's par-baking or adding the filling directly. Properly preparing and chilling the pie crust is a fundamental step in creating a delicious and visually appealing bacon and mushroom quiche.

Sauté Mushrooms and Bacon: Cook bacon, add mushrooms, sauté until golden and set aside

To begin the process of making a bacon and mushroom quiche, the first step is to focus on preparing the key ingredients: bacon and mushrooms. Start by placing a large skillet over medium heat. Add the bacon strips to the skillet, ensuring they are laid flat and not overcrowded. Cook the bacon for about 5-7 minutes, flipping occasionally, until it becomes crispy and golden brown. The goal here is to render the fat from the bacon, which will later add flavor to the mushrooms. Once the bacon is cooked to your desired crispness, use tongs to transfer the bacon strips to a paper towel-lined plate to drain excess grease. Be sure to reserve the bacon fat in the skillet, as it will be used to sauté the mushrooms.

With the bacon set aside, it's time to prepare the mushrooms. Trim the ends of the mushroom stems and slice the mushrooms into uniform pieces, about ¼ inch thick. This ensures even cooking. Add the sliced mushrooms to the skillet with the reserved bacon fat. If there isn't enough fat, add a small amount of butter or olive oil to prevent sticking. Sauté the mushrooms over medium heat, stirring occasionally, for about 5-7 minutes. The mushrooms will initially release moisture, but as they cook, the liquid will evaporate, and they will begin to brown. This process concentrates their flavor and gives them a delightful golden color.

As the mushrooms sauté, keep a close eye on them to avoid overcooking. The goal is to achieve a tender yet slightly firm texture with a golden-brown exterior. If the mushrooms start to stick to the skillet, reduce the heat slightly and continue cooking. The combination of bacon fat and mushroom juices will create a rich, savory base for your quiche filling. Once the mushrooms are golden and have reduced in size, remove the skillet from the heat. At this point, the mushrooms should be cooked through and have absorbed some of the bacon flavor from the fat.

Now, it's essential to let the cooked bacon and sautéed mushrooms cool slightly before using them in the quiche. While they cool, you can prepare the other components of the quiche, such as the custard mixture and pie crust. Crumble or chop the cooked bacon into smaller pieces, making it easier to distribute evenly throughout the quiche. The sautéed mushrooms can be left as is or roughly chopped, depending on your preference. Setting these ingredients aside allows their flavors to meld while you focus on assembling the rest of the dish.

By sautéing the mushrooms in bacon fat, you're not only cooking them but also infusing them with a smoky, savory flavor that complements the bacon. This step is crucial for building the depth of flavor in your bacon and mushroom quiche. Once both ingredients are prepared and set aside, you're one step closer to creating a delicious, hearty quiche that's perfect for breakfast, brunch, or even a light dinner. Remember, the key to this step is patience and attention to detail, ensuring that both the bacon and mushrooms are cooked to perfection before moving on to the next stage of the recipe.

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: large eggs, heavy cream, salt, freshly ground black pepper, and grated cheese (such as cheddar or Swiss). The custard is the base that binds the quiche together, providing a creamy, rich texture that complements the savory bacon and mushrooms. Start by cracking the eggs into a medium-sized mixing bowl, ensuring there are no shell fragments. Use room-temperature eggs for the best results, as they will blend more easily with the cream.

Next, add the heavy cream to the eggs. The cream adds richness and helps create a smooth, velvety custard. Pour it in gradually while whisking continuously to ensure the eggs and cream combine evenly. If you pour the cream in too quickly, it may not incorporate properly, leaving you with a lumpy mixture. Aim for a consistent, homogeneous texture as you whisk. This step is crucial for achieving the perfect custard consistency in your quiche.

Once the eggs and cream are well combined, season the mixture with salt and freshly ground black pepper. The salt enhances the flavors of the eggs, cream, and cheese, while the pepper adds a subtle warmth. Be mindful of the amount of salt you add, especially if your cheese or bacon is already salty. Taste as you go, but remember that the flavors will meld and intensify as the quiche bakes. Whisk the seasonings thoroughly to ensure they are evenly distributed throughout the custard.

Now, it’s time to incorporate the grated cheese into the custard mixture. Sprinkle the cheese into the bowl and whisk gently until it is fully integrated. The cheese will add depth and a savory note to the custard, creating a delicious contrast with the bacon and mushrooms. Avoid over-whisking at this stage, as it can cause the cheese to clump or the custard to become too aerated. The goal is a smooth, cohesive mixture that will pour easily into your prepared crust.

Finally, take a moment to inspect your custard filling. It should be smooth, with no visible streaks of egg or clumps of cheese. The mixture should have a pourable consistency, similar to heavy cream. If it seems too thick, you can add a splash more cream to adjust the texture. Once your custard is perfectly mixed, it’s ready to be poured over the bacon and mushroom filling in your pie crust. This custard will bake into a golden, creamy layer that holds your quiche together, making every slice a delightful blend of flavors and textures.

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Assemble the Quiche: Layer bacon-mushroom mix in crust, pour custard, top with cheese

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. Once your crust is ready, it’s time to layer the bacon-mushroom mix. Spread the cooked and drained bacon and sautéed mushrooms evenly over the bottom of the crust. This layer should be well-distributed to ensure every slice of quiche has a balanced flavor and texture.

Next, pour the prepared custard mixture over the bacon-mushroom layer. The custard, typically made from eggs, cream, milk, salt, and pepper, should be whisked until smooth before pouring. Pour slowly and carefully to avoid spilling over the edges of the crust. The custard should cover the bacon and mushrooms completely, filling the crust to about ¾ full. Gently shake the pie dish or use a spatula to ensure the custard settles evenly and fills any gaps between the bacon and mushrooms.

Once the custard is in place, it’s time to top the quiche with cheese. Sprinkle a generous layer of shredded cheese, such as cheddar, Swiss, or Gruyère, over the custard. The cheese will add richness and a golden, bubbly top to your quiche. Be mindful not to overpack the cheese, as it will melt and spread during baking. You can also add fresh herbs like thyme or chives for extra flavor and color.

Before placing the quiche in the oven, take a moment to ensure everything is properly assembled. The crust should be filled but not overflowing, with the bacon-mushroom mix evenly distributed and the custard smoothly covering it. The cheese should be sprinkled evenly across the top. Place the quiche on a baking sheet to catch any potential drips 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.

After baking, allow the quiche to cool for at least 10-15 minutes before slicing. This resting period helps the custard firm up, making it easier to cut clean slices. Assembling the quiche by layering the bacon-mushroom mix, pouring the custard, and topping with cheese ensures a delicious, well-structured dish that’s perfect for breakfast, brunch, or a light dinner. Follow these steps carefully for a quiche that’s both flavorful and visually appealing.

Bake and Serve: Bake at 375°F for 35-40 minutes, cool slightly before slicing

Once your bacon and mushroom quiche is assembled, it’s time to focus on the baking and serving process, which is crucial for achieving the perfect texture and flavor. Preheat your oven to 375°F (190°C) while your quiche sits at room temperature for about 10 minutes. This ensures the filling and crust bake evenly. Place the quiche on the center rack of the oven to promote even cooking. Baking at this temperature allows the eggs to set smoothly while the crust becomes golden and crisp without burning. Avoid opening the oven door frequently, as this can cause temperature fluctuations and affect the quiche’s rise and texture.

Bake the quiche for 35 to 40 minutes, keeping an eye on it after the 30-minute mark. The quiche is done when the top is lightly browned, the filling is set, and the center no longer jiggles when gently shaken. A slight puffiness in the filling is normal and indicates that the eggs have cooked through. If the crust starts to brown too quickly, cover the edges loosely with aluminum foil to prevent over-browning while the filling finishes cooking. Use an oven mitt to handle the foil, as the oven and dish will be very hot.

Once the quiche is baked, remove it from the oven and let it cool slightly on a wire rack. Cooling is essential to allow the filling to firm up, making it easier to slice and serve without the filling spilling out. Aim to let it rest for 10 to 15 minutes. This resting period also enhances the flavors, as the ingredients have time to meld together. Avoid cutting into the quiche too soon, as it may still be too soft and delicate to hold its shape.

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 well with a simple green salad, roasted vegetables, or a light soup for a balanced meal. It can be served warm or at room temperature, depending on your preference. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave for a quick and delicious meal.

Finally, consider garnishing the quiche with fresh herbs like chives or parsley for a pop of color and freshness. A drizzle of olive oil or a sprinkle of cracked black pepper can also elevate the dish. Whether for brunch, lunch, or dinner, this bacon and mushroom quiche is a versatile and satisfying dish that’s sure to impress. By following the baking and serving instructions carefully, you’ll achieve a quiche that’s perfectly cooked, beautifully presented, and full of flavor.

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