Bacon, Swiss and Mushroom Weeknight Quiche

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I call this quiche “weeknight” quiche because I use store bought pie crust.  It cuts the preparation time in half and if you buy a good brand such as Pillsbury, the quality is excellent.  For weekend brunch quiche, I almost always make my own crust, but after a day of work, feeding, bathing, reading to and putting two young boys to bed – the last thing I have time or my wife has patience for is cutting butter into flour.  The ingredients in this quiche are pantry staples in my house (and yours too, I hope!), so even if you come home with no idea of what to make, I’m pretty sure you can find these or variation of these ingredients to put together this recipe.  Feel free to use whatever veggies you want, just be sure to saute them to draw out the extra moisture.  Cheese types are totally up to you as well.

Standard pantry ingredients allow you to throw this quiche together in no time.

Standard pantry ingredients allow you to throw this quiche together in no time.

Eggs

Bacon, cheese and mushroom mixture added...I love sauteed mushrooms and bacon - in this quiche or in a big bowl.

Bacon, cheese and mushroom mixture added…I love sauteed mushrooms and bacon – in this quiche or in a big bowl.

Egg mixture goes in...

Egg mixture goes in…

Hot out of the oven, golden brown and delicious!

Hot out of the oven, golden brown and delicious!

Money shot!

Money shot!

Bacon, Swiss and Mushroom Weeknight Quiche

Bacon, Swiss and Mushroom Weeknight Quiche

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Breakfast, Lunch, Brunch, Dinner

Ingredients:

  • 1 tbsp vegetable oil
  • 4 white button mushrooms, stems removed, cut in half and diced
  • 4 slices bacon, cooked and chopped into bite size pieces
  • 1/2 cup shredded fresh Parmesan cheese
  • 1/2 cup shredded Swiss cheese
  • 3 eggs
  • 1 cup half & half
  • 1 store bought pie crust, fitted into a 9 inch glass pie plate
  • Kosher salt
  • Freshly ground black pepper

Directions:

  1. Add oil to a small saute pan over medium heat.
  2. Add mushrooms, season with pinches of salt and pepper. Saute for 4 – 5 minutes until tender and golden brown. Remove from heat.
  3. In a medium bowl toss bacon, mushrooms and both cheeses together. Set aside.
  4. In another medium bowl, whisk eggs briefly and then add half & half. Season with pinches of salt and pepper and whisk well to combine.
  5. Layer cheese, mushroom and bacon mixture in the bottom of the pie crust.
  6. Pour egg mixture on top.
  7. Bake for 35 – 45 minutes until the egg mixture is set and crust is golden brown.

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Comments: 6

  1. Marcie June 20, 2013 at 3:55 am Reply

    This looks absolutely delicious! If there’s egg bacon, and mushroom in something, I’m there!

    • dave June 20, 2013 at 3:58 am Reply

      Thanks, Marcie! I agree – bacon and mushrooms together is divine.

  2. Pamela @ Brooklyn Farm Girl July 3, 2013 at 12:45 am Reply

    This looks real good, I love those mushrooms in here! Going to give this a try!

    • dave July 3, 2013 at 3:43 pm Reply

      Awesome – hope you like it!

  3. SHARON G CANNELLA May 18, 2019 at 5:49 pm Reply

    Bake at what temperature and for how long?

    • dave May 22, 2019 at 1:32 pm Reply

      Hi Sharon –

      Can’t believe I missed that in the post! My apologies – 350 degrees for about 30 – 40 minutes until crust is golden brown and eggs are set in the middle. Thanks for reading and reaching out.

      -Dave

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