Christmas quiche is a family tradition and my mother’s bacon mushroom quiche is the best. It’s easy enough to make the morning of, or to bake the night before and serve warm. Feel free to swap out the bacon for another protein, or the mushrooms for asparagus. It will all taste great.
Suzy’s Bacon & Mushroom Quiche
2018-12-28 10:08:51
Yields 2
Prep Time
20 min
Cook Time
45 min
Ingredients
- 2 refrigerated pie crusts
- 1 lb. bacon, cooked
- 12 oz. mushrooms (chanterelle, stemmed shiitake, oyster, crimini, or button)
- 6 eggs
- 2 cups half and half (or whole milk)
- 1 - 2 tsp. salt
- 1 - 2 tsp. pepper
- thyme
- garlic pepper or a mixed seasoning of your choice
- 4 cup grated Swiss or Gruyere cheese, divided
- olive oil
- green onions, chopped (optional)
Instructions
- Preheat oven to 450°F. (232°C)
- Unroll the refrigerated pie crusts and firmly press into the bottom and sides of the two 9-inch-diameter quiche pans or pie dishes. (If pie dough is frozen, follow the thawing instructions on the package.)
- Bake for about 15 mins until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down the sides of the dish. Remove from oven and reduce oven temperature to 325°F (163°C).
- While the crust is baking, cook the mushrooms with a drizzle of olive oil over medium-high heat. Sprinkle with salt and pepper, and sauté about 5 minutes, or until mushrooms are tender.
- In a medium bowl whisk together the eggs, half and half, salt and pepper until well blended.
- In the partially baked pie crusts, sprinkle half of the grated cheese (about 1 cup per crust) as well as the mushrooms and bacon. Pour half of the egg mixture into each quiche until 3/4 full.
- Put the two quiche pans on rimmed baking sheets and set onto the open oven shelf. Carefully pour in the remaining egg mixture until pans are brimming with liquid.
- Close oven door and cook for 45 minutes. (If using convection bake, set the time for 35 mins and test the center with a toothpick.) Center of the quiche should be set and the toothpick should come out clean.
- (Note: if you are using a pie pan, the quiche will be thicker and may need to cook a bit longer.)
- Cool for about 30 minutes, cut into wedges and serve warm.
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