When it comes to savory and satisfying meals, one of my all-time favorites is bacon mushroom quiche. This delectable dish combines the rich and smoky flavor of bacon with the earthy essence of mushrooms, all nestled in a creamy, custard-like filling, and housed in a flaky, buttery crust. The combination of these ingredients creates a harmonious blend of flavors and textures that is simply irresistible.
Ingredients
- 6 slices of bacon, cooked and crumbled
- 1 cup of sliced mushrooms
- 1 cup of shredded cheese (Gruyère or Swiss work well)
- 1 unbaked pie crust
- 4 eggs
- 1 1/2 cups of heavy cream
- Salt and pepper to taste
Preparation
First, preheat the oven to 375°F. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. While the crust is baking, cook the bacon until crisp, then sauté the mushrooms in the rendered bacon fat until they are golden and all the moisture has evaporated.
Next, spread the bacon, mushrooms, and cheese evenly over the bottom of the pre-baked pie crust. In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the bacon, mushrooms, and cheese in the crust.
Bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown. Allow the quiche to cool for a few minutes before slicing and serving.
My Personal Tips
I’ve found that using a combination of different mushroom varieties, such as cremini and shiitake, adds depth of flavor to the quiche. Additionally, I like to sprinkle a small amount of freshly grated nutmeg into the egg mixture for a subtle, warming note that complements the savory ingredients.
Pairing
This quiche pairs beautifully with a simple green salad dressed with a light vinaigrette, allowing the flavors of the quiche to take center stage. It also makes for a delightful addition to a weekend brunch spread or a cozy weeknight dinner.
Conclusion
Creating a bacon mushroom quiche is a labor of love, but the end result is always worth the effort. The aroma that fills the kitchen as it bakes is enough to make anyone’s mouth water, and the first bite is a symphony of flavors that never fails to satisfy. It’s a dish that I turn to time and time again, and I hope you find as much joy in indulging in it as I do.