Smoky Bacon Mushroom Quiche

A delicious twist on a classic French dish, our Smoky Bacon Mushroom Quiche combines crispy smoked bacon, earthy mushrooms, and creamy gruyère cheese in a flaky crust. Perfect for brunch or a light dinner, this quiche offers a harmonious blend of smoky and savory flavors.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 pie crust

6 slices smoked bacon, chopped

8 oz mushrooms, sliced

1 cup Gruyère cheese, grated

4 large eggs

1 cup heavy cream

1/2 cup whole milk

1 tablespoon fresh thyme, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C).

2. Fit the pie crust into a 9-inch pie pan, crimping the edges and pricking the bottom with a fork.

3. Bake the crust for 10 minutes, then remove and set aside.

4. In a skillet over medium heat, cook the bacon until crispy, about 5 minutes.

5. Remove bacon with a slotted spoon and set aside.

6. In the same skillet, add the mushrooms and sauté until golden brown, about 7 minutes.

7. In a mixing bowl, whisk together eggs, heavy cream, and milk until combined.

8. Stir in cooked bacon, mushrooms, Gruyère cheese, thyme, salt, and pepper.

9. Pour the mixture into the pre-baked pie crust.

10. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and golden on top.

11. Allow to cool for 10 minutes before slicing and serving.

Storage

Allow the quiche to cool completely, then wrap tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days.

Reheating

Preheat oven to 350°F (175°C). Cover the quiche with foil and reheat for 15-20 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.