Bacon, Onion, Mushroom Quiche Recipe

Written By Linda Davis

This is a delicious bacon, onion, and mushroom recipe that I modified from one of Ina Garten’s recipes

For the Crust:

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon granulated sugar

  • 1/2 cup cold unsalted butter, diced

  • 3–4 tablespoons ice water

For the Filling:

  • One package of pre-cooked bacon diced

  • 1/4 cup finely chopped onion

  • 1/4 cup sliced or diced in large pieces mushroom

  • 4 large eggs

  • 1 1/2 cups heavy cream

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground nutmeg

  • 1 cup grated Gruyère cheese

Step 1: Prepare the Crust

  • In a food processor, pulse together the flour, salt, and sugar.

  • Add the cold diced butter to the dry mix and pulse until the mixture resembles coarse crumbs

  • add the ice water, one tablespoon at a time, pulsing with the food processor until the dough is no longer crumbs

  • remove the dough from the food processor and shape into a round, flat disc, and wrap in plastic wrap and chill.

Step 2: Pre-bake the Crust

  • While the dough chills, Preheat your oven to 375°F (190°C).

  • Roll the chilled dough into a 12-inch circle and fit it into a 9-inch tart pan with a removable bottom or a 9 inch round x 2’’ deep quiche pan with removable bottom.

  • Trim the edges

  • Line the crust with parchment paper, fill with dried beans (or pie weights), and bake for 15 minutes. Remove the weights and parchment, prick the dough with a fork, then bake for another 5 to 15 minutes (until golden brown)

  • Set aside to cool

Step 3: Cook the Bacon and Onions

  • In a skillet cook the chopped onions, mushrooms, and pre-cooked bacon until softened. If you are using uncooked bacon, cook bacon first, drain well, chop it up, then add the vegetables until softened.

Step 4: Prepare the Custard Filling

  • In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.

Step 5: Assemble the Quiche

  • into the cooled crust Sprinkle the cooked bacon, onions, and mushrooms then add the grated Gruyère cheese evenly over the cooked items.

  • slowly Pour the egg custard mixture over the cooked filling and cheese, making sure that it spreads evenly throughout the pan.

Step 6: Bake the Quiche

  • Place the quiche on a baking sheet and bake in the preheated oven for 35–40 minutes, or until the custard is set (it will jiccle just a little) and the top is golden.

  • Allow the quiche to cool for before slicing and serving

Linda Davis
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