Rena Ware


Mushroom and Bacon Quiche

Recipes 26 September, 2017

This beautiful Mushroom and Bacon Quiche is bursting with flavor, and it’s easy enough for the weekend and fancy enough for company. It would also be perfect for a luncheon party served with a fresh garden salad to make a complete meal. Yum!

You can definitely have it for dinner tonight or for lunch tomorrow. Either way, it’s perfect! The filling for this quiche is totally adaptable – throw in artichoke hearts, asparagus tips, broccoli, or whatever cheeses you have in your fridge. In addition, the filling can be made ahead of time and stored in the fridge until you’re ready to pour it into the crust and bake it.

Mushroom and Bacon Quiche

Mushrooms cooked to golden perfection, crispy bacon, and nutty Swiss cheese are combined to make this wonderful quiche a tasty treat. If you’re having a pretty busy morning or dinner time, and everyone is starving, you can use pre-made frozen pie crust for the recipe.

We used our Classic Chef Skillet (30 cm) to bake and serve this nice quiche.

Mushroom and Bacon Quiche

Ingredients for the pie crust:
1 ¾ cup flour, plus a little extra for dusting the dough
¾ teaspoon salt
1 tablespoon sugar
10 tablespoons unsalted butter, refrigerated, cut into small pieces
6 – 7 tablespoons ice water
2 ½ cups dried beans

Ingredients for the filling:
¾ lb bacon, cut into thick slices
¼ cup butter (half stick)
1 large onion, finely chopped
½ lb mushrooms, sliced
½ can whole kernel corn
7 whole eggs
1 ½ cup heavy cream
2 cups grated Swiss cheese
Salt and pepper
Fresh parsley for garnish

Mushroom and Bacon Quiche

Pie crust: In a medium bowl, combine the dry ingredients, add butter and mix. Add water as needed and continue to mix until well combined. Form the dough into a large ball, wrap it and put it in the refrigerator for at least 30 minutes. This lets the dough relax and will help prevent it from shrinking in the oven.

Once the dough is chilled, preheat your oven to 375°F (180°C). Sprinkle the work surface with flour and also dust the rolling pin and your fingers to prevent sticking. Roll out the dough into a round shape, with a diameter a little larger than the Classic Chef Skillet. Roll the dough onto the rolling pin, then place it onto the skillet. With your fingertips, gently push the pie dough into the bottom and sides of the skillet.

Create a patterned edge by gently pressing the dough with the thumb and forefinger from the inside. Then you can apply some pressure on the edge of the skillet with the roller in order to remove any extra dough. Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming.

Mushroom and Bacon Quiche

Line the crust with aluminum foil, making sure the foil goes all the way to the edges of the skillet and fill with dried beans. Make sure they’re distributed all across the bottom of the foil-lined crust. The weight ensures that the crust holds its shape during baking and doesn’t slump in the skillet or bubble up.

Bake until the edges of the crust start to turn golden, approximately 30 minutes. Remove the skillet from the oven, lift up the edges of the foil, and set the beans aside to cool. Be careful during this process because the beans will be extremely hot! You can save them for the next time you bake a pie, or discard them; they’re not good to eat once they’ve been baked.

Mushroom and Bacon Quiche

Filling: Preheat the Large Frypan (28 cm) from our Chef I set on medium heat. Add the bacon and cook until crisp. Remove the bacon from the utensil, place in a medium bowl and set aside. Add half a stick of butter to the utensil and heat it until melted. Add the onions and cook them, stirring constantly, for about 3 or 4 minutes, or until they start getting brown. Add the mushrooms and cook for a minute or two, adding salt and pepper to taste.

In a large bowl whisk together the eggs and heavy cream. Stir in the cheese, the bacon, the mushroom mixture and corn, and mix until combined.

Preheat your oven to 400°F (200°C). Pour the filling into the pie crust and bake until the quiche has set and the top and crust have browned, about 50 minutes to an hour. Cool slightly before cutting, to ensure that the eggs are set. Serve and enjoy!

Mushroom and Bacon Quiche

Quiches are so satisfying and comforting, yet easy as pie to make, so put this on your recipes to-do list! You and your family are going to love the whole experience 😉

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