Savory bacon quiche is great for brunch, lunch or even as a light dinner. Add a fresh salad and you are in for a perfect meal.
Serving up a quiche with a flaky crust filled with an eggy custard is perfect for almost any occasion. Add in some bacon, peppers, mushrooms and onions to take it to the next level of deliciousness.
Quiche are one of those foods that are perfect in almost any situation. You can serve them for a fancy brunch or a casual dinner.
They are welcome on the table at any time of the day. Plus, they can be made ahead of time and reheated. Or they are even good served at room temperature.
They really are about as versatile as it gets. So, why not make one today?
Picking A Perfect Crust
You can build your quiche in a store-bought crust if you would like. Or if you have access to lard, make my great-grandma’s lard pie crust.
The ever so slightly savory nature of that crust makes it perfect for quiche or pot pies. Though any standard flaky pie crust recipe will do.
You do want to blind bake the crust a bit to keep from getting that infamous soggy bottom. Prick a few holes in the crust and fill it with pie weights or dry beans.
Once the crust is partially cooked, remove the weights and allow the crust to cool. Now it’s time to work on the filling.
The Filling
Start by cooking the bacon until it is relatively crisp. Set aside on some paper towels to drain the excess grease.
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Meanwhile drain most of the grease out of the pan, but leave about a Tablespoon or two for cooking the vegetables. Add the chopped veggies and cook them down until they are soft.
This allows you to cook the moisture out of them. If you add the vegetables raw, they will release too much liquid to the mix.
Feel free to switch out the vegetables. Anything you like in an omelet should work in this quiche as well.
Also we always have cheddar cheese on hand, so it seemed natural to add it here. However, there are so many great options you can use. Gouda, Swiss, and Colby-Jack would all be good options.
Use your favorite or whatever you have on hand. It is hard to go wrong with bacon, eggs and cheese.
Okay, that about covers it. It’s time to get cooking.
Bacon Quiche with Peppers, Onions and Mushrooms
Ingredients
- 1 pie crust
- ½ pound bacon
- 1 small onion diced
- 1 red pepper diced
- 8 oz. mushrooms sliced
- 4 eggs
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
Instructions
Blind bake the pie crust:
- Preheat oven to 375°F.
- Roll out your pie crust and place it in a pie pan. Crimp the edges. If you have the time, chill it for 30 minutes.
- Use a fork to prick holes over the inside of the crust. Line with foil or parchment paper and fill with pie weights or dry beans.
- Place the crust in the oven to pre-bake for 15 minutes or until lightly golden brown. Set aside to cool.
To make the filling for your quiche:
- Cook ½ pound bacon according to package instructions. Remove the bacon to paper towels to drain and pour off most of the grease, reserving about 1 Tablespoon.
- Add 1 small onion, 1 red pepper, and 8 oz. mushrooms to the grease in the pan. Cook until everything is softened and the onion becomes translucent.
- Chop the bacon and return to the pan and mix it into the sauteed veggies.
- Spoon the bacon & veggie mixture into the bottom of your pre-baked pie crust. Spread evenly.
- In a large bowl, whisk 4 eggs, 1 cup heavy cream, ½ teaspoon salt, and ¼ teaspoon ground black pepper together.
- Spread 1 cup shredded cheddar cheese in an even layer over the bacon & veggie mixture, then pour the egg & cream mixture over top.
To bake your quiche:
- Heat your oven to 350°F.
- Place the quiche into the oven and bake for 45-55 minutes or until the center is completely set and the top of the quiche is lightly golden browned. Cover the edges of the crust with a pie shield or aluminum foil if the pastry starts getting too dark.
- Slice and serve warm or cool before serving.
Notes
- If needed, when baking the filled quiche, use a pie crust shield again or tent with aluminum foil for the final 10-15 minutes of baking to avoid burned pie crust edges.
- You can use half & half in place of heavy cream if desired.
- Your quiche will keep for up to 3 days in the fridge if covered tightly.
- Serve warm, room temp, or even cold! Quiche is delicious at any temperature.
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I love a good quiche. This looks absolutely delicious.
It’s a good one for sure!