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slice of quiche on white plate next to tomato slices

Bacon and Mushroom Quiche

This easy Bacon and Mushroom Quiche is a rich and savory family recipe baked in a buttery pie crust that's perfect for breakfast, lunch, or a light dinner.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4
Course: Breakfast, dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a bowl, mix eggs, milk, cheese, half & half and seasonings and whisk well.
  3. 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.
  4. While the pie cooks, place your potatoes, oil and seasonings in a pan and cook on low- medium heat until crispy.
  5. Bake for 40-45 minutes and let rest for 10 minutes.
  6. Serve hot!

    Notes

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

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350° until warmed through.
  • Leftover quiche can be frozen. Store individual slices, or the whole quiche, wrapped tightly or in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving, then reheat in the oven at 350° until warmed through.
  • This is a great make-ahead dish — assemble and bake the quiche, then let it cool before covering and storing in the fridge until you're ready to serve. Reheat in the oven at 350° until hot.