Bacon Onion Mushroom Quiche

I think I’ve mentioned this before, but I haven’t had much success with making homemade pie crusts. I know I need more practice, and just don’t seem to have the time. Which is why this quiche appeals to me, because I can use frozen pie crusts in it. If you are a good pie crust-maker, then you could use your own homemade crusts.

I also like this quiche because it has bacon, green onions and mushrooms in it. I take the easy route and use a pouch of real bacon pieces, but you can always fry your own bacon and crumble it. Or, if you’re not a meat-eater, you can leave out the bacon and add in some chopped tomatoes. So you can make this quiche the real easy way or make it a little more homemade, depending on how much time you have. Another great thing about this recipe is that it makes two quiches (you can halve the recipe if you just want to make one). Perfect for breakfast or brunch!

BACON ONION MUSHROOM QUICHE by NancyC

Makes two 9″ quiches

  • 2 frozen 9″ deep dish pie shells
  • 1 (3-ounce) package real bacon pieces (about 3/4 cup)–or substitute 3/4 cup chopped tomatoes
  • 5 green onions, finely chopped
  • 1 (4-ounce) can sliced mushrooms (or mushroom pieces and stems), well drained
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Fiesta (Mexican style) Blend cheese
  • 6 eggs
  • 1 1/4 cups Half & Half (light cream)
  • 1/2 cup sour cream or plain Greek yogurt
  • a few dashes of salt
  • a dash of pepper
  • 1 Tbsp. flour

Position your oven rack in the center of the oven, and preheat oven to 375˚F. Remove the pie crusts from the freezer and let thaw for about 5 minutes. Prick the bottom and sides of the crusts with a fork to help prevent bubbles from forming in the crust as it bakes, and bake for 8 minutes. Remove pie crusts from oven–there may be some bubbles in the crusts, so just gently pat the bubbles down. After removing crusts from the oven, reduce heat to 350˚F.

In large bowl, combine the bacon, green onions, mushrooms, and cheeses; mix together and set aside. In medium bowl, whisk together eggs, Half & Half, sour cream, salt and pepper, and flour. Add this mixture to ingredients in large bowl, and mix well. Then distribute mixture evenly between the two pie crust shells, put in the 350-degree oven and bake for 45 minutes or until set (I like to put the pie crusts on a large rimmed 13×18 baking pan while the quiches are baking–it’s easier to put them in and take them out that way). Also, you can cover the quiches with foil the last 10 minutes of baking if your crusts are getting too browned.

Note: The egg filling will be a little puffed up when you take it out of the oven, but it settles down as it’s cooling.

I like making the full recipe so I have two quiches–one to eat now and one to freeze for later! Do you enjoy making quiche and do you make your own crust or use pre-made crusts?

Sharing at Fiesta Friday, Meal Plan Monday, Inspire Me MondayWeekend Potluck

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