This Bacon Mushroom Quiche is a creamy, savory pie filled with smoky bacon, tender mushrooms, and melty Swiss cheese. It makes the perfect dish for brunch, dinner, or even a make-ahead meal.
Quiche has always been a family favorite inmy kitchen, especially for holiday mornings or when I want something that feels a little more special than scrambled eggs. If you enjoy this, you may also love my Crustless Broccoli Quiche or Crab and Swiss Quiche.
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Why You'll Love This Recipe
Easy prep: using a frozen pie crust saves time without sacrificing flavor.
Flavor packed: bacon, onions, and mushrooms give the filling a rich, savory taste.
Versatile meal: perfect for breakfast, brunch, lunch, or dinner.
Key Ingredients for Quiche with Bacon and Mushrooms
See the recipe card below for a full list of ingredients and instructions.
- Pie crust: a pre-made frozen crust keeps this recipe quick and convenient.
- Bacon: adds a smoky, salty flavor and crisp texture.
- Mushrooms: bring an earthy depth that balances the richness.
- Spinach: fresh greens for color and lightness.
- Swiss cheese: creamy and nutty, it melts beautifully into the filling.
Ingredient Substitutions
- Make your own homemade pie crust in place of the premade frozen crust.
- Swap Gruyere cheese for Swiss to deepen the nuttiness.
- Try baby kale instead of spinach for a heartier green.
Variations on Bacon Mushroom Quiche
- Add roasted red peppers and/or caramelized onions for a pop of color and sweetness.
- Make it a crustless quiche for a lighter, low carb- version.
- Stir in a little feta cheese for a tangy twist.
Tips for Perfect Quiche
- Precook veggies: always saute onions and mushrooms first to prevent excess moisture in the filling.
- Let it rest: allow the quiche to sit before cutting so it sets properly.
- Mix cheese in layers: spread cheese in the crust before adding the egg mixture for even melt and flavor.
How to Store and Reheat
Store leftover quiche covered in the refrigerator for up to 4 days. Reheat slices in a 325°F oven until warmed through for the best texture.
Serve with...
This bacon mushroom quiche is delicious with blueberry muffins or a side of skillet hash brown potatoes. For a lighter option, pair it with a glass of Rhubarb Lemonade or gingered berries.
More Easy Brunch Recipes
If you like this recipe, you may want to try my Apple Butter Cinnamon Rolls, Tater Tot Breakfast Casserole, Zucchini Mushroom Quiche, or Hash Brown TacoCasserole for more delicious meal ideas.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Bacon Mushroom Quiche
Equipment
- Pie server
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Ingredients
- 1 pre-made frozen pie crust
- 4 large eggs , beaten
- 1¼ cup half and half
- 8 slices bacon , chopped
- ¼ cup finely diced onion
- ½ cup chopped mushrooms
- ½ cup spinach , torn into small pieces
- 1 cup shredded Swiss cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
Instructions
- Preheat the oven to 375 degrees.
- Place the diced bacon a large frying pan and fry until lightly crisp. Remove the bacon from the skillet using a slotted spoon and place it on a paper towel. Set aside.
- Remove all but 1 tablespoon of bacon fat from the skillet. Add the onions and mushrooms to the skillet and saute for 10 minutes, until the onions are translucent.
- In a bowl, whisk together the large eggs, salt, black pepper, and thyme. Slowly whisk in the half and half.
- Add the ingredients to the bottom of the pastry crust in the following order: bacon, onion mixture, spinach, and cheese.
- Pour the egg mixture over the top of the filled crust.
- Bake the quiche for 45 minutes, or until a knife in the center comes out clean and the top is starting to brown.
- Allow the quiche to sit for 15 minutes prior to serving.
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