Eat till it hurts

Bacon & Mushroom Quiche

Comin at ya with another quiche recipe that belonged to my grandmother! She loved anything with bacon and mushrooms. You could also switch out the bacon and us 1/2 pound ground sausage too!

Let’s get started!


  • 4 slices of bacon, cooked and chopped
  • 1/2 C chopped mushrooms
  • 4 eggs
  • 1/2 C half & half
  • 1/2 C milk
  • 1 C shredded cheddar cheese
  • Salt & pepper to taste
  • 1/2 tsp garlic salt

Ingredients for Breakfast Potatoes

  • 4-5 red potatoes, diced
  • 3 Tbsp vegetable oil
  • 1 tsp each garlic salt, pepper, dried rosemary


    Preheat oven to 375 and let your pie crust pre bake for 10 minutes. Cook your bacon until crispy. Remove and add in your mushrooms and cook until cooked.
    In a bowl, mix eggs, milk, cheese, half & half and seasonings and whisk well.
    Take the pie crust out and place the bacon and mushrooms in the crust. Pour the egg mixture over top and make sure cheese is evenly place throughout.
    While the pie cooks, place your potatoes, oil and seasonings in a pan and cook on low- medium heat until crispy.
    Bake for 40-45 minutes and let rest for 10 minutes.
    Serve hot!

Eat Till It Hurts Friends!

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