Onion Bacon Mushroom Quiche
Indulge in the savory elegance of this Onion Bacon Mushroom Quiche, a perfect marriage of rich flavors and creamy textures. A buttery pie crust cradles a luscious filling of crispy bacon, caramelized onions, and sautéed mushrooms, all enveloped in a velvety custard made with eggs, heavy cream, and a hint of nutmeg. Enhanced by the nutty richness of Gruyere or Swiss cheese, this quiche is as satisfying as it is versatile—ideal for brunch gatherings, light lunches, or even a sophisticated dinner. With minimal prep and a bake time of only 45 minutes, this quiche recipe combines gourmet appeal with effortless preparation. Serve it warm or at room temperature for a dish that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 6 slices Bacon, diced
- 1 tablespoon Unsalted butter
- 1 large Yellow onion, thinly sliced
- 1.5 cups Mushrooms, sliced
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 cup Shredded Gruyere or Swiss cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Ground nutmeg (optional)
Instructions
Preheat the oven to 375°F (190°C). Roll the pie crust into a 9-inch pie dish, trim any excess dough, and crimp the edges. Refrigerate the crust while preparing the filling.
In a skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and place on a plate lined with paper towels.
Discard most of the bacon grease, leaving about 1 tablespoon in the skillet. Add the butter to the skillet and melt over medium heat.
Add the sliced onion to the skillet. Cook, stirring occasionally, for about 10-12 minutes until caramelized and golden brown.
Stir the sliced mushrooms into the skillet and cook for an additional 5-7 minutes, until softened and lightly browned. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the shredded cheese, salt, pepper, and nutmeg (if using).
Spread the caramelized onion and mushroom mixture evenly over the chilled pie crust. Sprinkle the cooked bacon on top.
Pour the egg mixture over the filling, ensuring it is evenly distributed.
Place the quiche on the center rack of the preheated oven. Bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
Remove from the oven and allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 387 mg | 8% | |
*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.
