Mushroom Onion and Bacon Quiche with Gruyere
Indulge in a savory slice of elegance with this Mushroom Onion and Bacon Quiche with Gruyere, a luxurious twist on the classic French dish. Featuring a golden, flaky pie crust as the base, this quiche is packed with layers of crispy thick-cut bacon, caramelized onions, earthy cremini mushrooms, and creamy Gruyere cheese. The rich custard filling made with eggs, heavy cream, and a dash of nutmeg ties every bite together, balancing smoky, sweet, and nutty flavors. Perfect for brunch, lunch, or a light dinner, this quiche pairs beautifully with a crisp green salad or a glass of white wine. Whether you enjoy it warm or at room temperature, this recipe is a showstopper that’s as easy to prepare as it is impressive to serve.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 6 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 8 ounces Cremini mushrooms
- 5 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 cup Gruyere cheese
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.125 teaspoon Ground nutmeg
- 1 tablespoon Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust and press it into a 9-inch tart or pie dish. Trim any excess dough hanging over the edges and use a fork to poke small holes in the bottom of the crust. Chill the crust in the refrigerator for 15 minutes.
Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 10-12 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.
In a large skillet over medium heat, cook the bacon until it is crispy, about 5-7 minutes. Transfer to a plate lined with paper towels to drain, then chop into small pieces.
Discard most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the unsalted butter to the skillet and melt over medium heat.
Add the sliced onions and cook, stirring occasionally, until soft and slightly caramelized, about 12-15 minutes. Stir in the mushrooms and cook for an additional 5-7 minutes, or until they've released their moisture and become tender. Season lightly with a pinch of salt and black pepper. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and ground nutmeg until well combined.
Sprinkle the chopped bacon evenly over the bottom of the prepared pie crust. Top with the onion and mushroom mixture, spreading it out evenly.
Add the shredded Gruyere cheese on top of the filling.
Pour the egg mixture into the crust, allowing it to fill in all the spaces. Be careful not to overfill.
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. The center should be just slightly jiggly when you shake the pan gently.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing.
Garnish with fresh parsley if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
3640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.2 g | 355% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1446 mg | 482% | |
| Sodium | 5458 mg | 237% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 19.9 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 1644 mg | 126% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2128 mg | 45% | |
*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.
