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–+ servings
Plate with slice of bacon quiche and orange slices.

Bacon Quiche with Peppers, Onions and Mushrooms

Savory bacon quiche is perfect for brunch or even for dinner. Add a fresh salad and you are in for a perfect meal.
Prep Time35 minutes
Cook Time50 minutes
Total Time1 hour 25 minutes
Servings: 8 Servings (a 9" pie)
Author: Carlee

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 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 the onion, red pepper, and 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 the eggs, cream, salt, and pepper together. 
  • Spread the shredded 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

  1. 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.
  2. You can use half & half in place of heavy cream if desired. 
  3. Your quiche will keep for up to 3 days in the fridge if covered tightly. 
  4. Serve warm, room temp, or even cold! Quiche is delicious at any temperature.

Nutrition

Serving: 1slice | Calories: 440kcal | Carbohydrates: 16g | Protein: 19g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 836mg | Fiber: 2g | Sugar: 3g
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