Mushroom Bacon Pie
Savor the hearty, rustic charm of Mushroom Bacon Pie, a savory masterpiece that's perfect for weeknight dinners or elegant brunches. This recipe combines the smoky, crisp richness of thick-cut bacon with the earthy depth of sautéed cremini mushrooms, all nestled in a flaky pie crust. Layers of caramelized onions, fresh thyme, and creamy Gruyere cheese bring aromatic, gourmet flair to every bite. A velvety custard of heavy cream and eggs ties the filling together, creating a golden-brown pie that's irresistibly indulgent yet delightfully simple to make. Ready in just over an hour and serving six, this crowd-pleasing dish is perfect for showcasing seasonal ingredients and adding cozy sophistication to your table. Keywords: Mushroom Bacon Pie, savory pie recipe, mushroom and bacon recipes, Gruyere pie, brunch pie, easy dinner recipes.
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Recipe Information
Ingredients
- 1 whole Pie crust (store-bought or homemade)
- 8 slices Thick-cut bacon
- 250 grams Cremini mushrooms
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 1 teaspoon Fresh thyme
- 240 milliliters Heavy cream
- 3 whole Eggs
- 100 grams Gruyere cheese (shredded)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and carefully press it into a 9-inch pie dish. Trim any excess and refrigerate while you prepare the filling.
In a large skillet, fry the bacon over medium heat until crispy. Remove the bacon from the skillet, crumble into small pieces, and set aside. Reserve about 1 tablespoon of the bacon fat in the skillet.
Add the olive oil to the skillet along with the reserved bacon fat. Heat over medium heat and sauté the finely diced onion until it becomes translucent, about 3 minutes.
Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 7-8 minutes.
Stir in minced garlic and fresh thyme, cooking for an additional 1 minute. Remove from heat and let the mixture cool slightly.
In a medium mixing bowl, whisk together the heavy cream, eggs, salt, and black pepper until well combined.
Spread the mushroom and onion mixture evenly over the chilled pie crust. Sprinkle the crumbled bacon on top, followed by the shredded Gruyere cheese.
Pour the cream and egg mixture over the filling, ensuring it is evenly distributed.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Let the pie cool for 5-10 minutes before slicing. Serve warm.
Nutrition Facts
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.7 g | 327% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.1 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1084 mg | 83% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
