Bacon, Mushroom, and Onion Quiche
Bacon, Mushroom, and Onion Quiche is a easy American recipe that serves 6. 300 calories per serving. Recipe by Laura in the Kitchen on YouTube.
Prep: 25 min | Cook: 45 min | Total: 1 hr 25 min
Cost: $12.92 total, $2.15 per serving
Ingredients
- 1 piece Deep‑Dish Pie Crust (store‑bought, frozen, approx 9‑inch)
- 1 cup Cooked Brown Rice and Black Beans (used as blind‑bake weight)
- 1 tablespoon Olive Oil (for sautéing)
- 8 oz Mushrooms (sliced; small mushrooms quartered)
- 1 small Yellow Onion (diced)
- 4 oz Bacon (roughly chopped; not crisped)
- 6 large Eggs (room temperature)
- 2/3 cup Heavy Cream (cold)
- 1 cup Pepper Jack Cheese (shredded)
- to taste Salt
- to taste Black Pepper
Instructions
Blind bake pie crust
Place the frozen deep‑dish pie crust on a baking sheet, prick the bottom all over with a fork, line with parchment paper, and fill with the cooked rice‑bean mixture or pie weights. Bake at 400°F for 10 minutes.
Time: PT10M
Temperature: 400°F
Prep vegetables and bacon
Slice the mushrooms (quarter the smallest), dice the yellow onion, and roughly chop the bacon.
Time: PT5M
Sauté bacon, mushrooms, and onion
Heat 1 tbsp olive oil in a skillet over medium‑high heat. Add the bacon, mushrooms, and onion, season with salt and pepper, and cook for about 10 minutes until the vegetables are softened and the edges are lightly browned.
Time: PT10M
Cool filling
Transfer the sautéed mixture to a plate and let it cool for 5–10 minutes.
Time: PT10M
Prepare custard
In a mixing bowl, whisk together 6 large eggs, 2/3 cup heavy cream, and a pinch of salt and pepper until smooth.
Time: PT5M
Combine filling with custard and cheese
Add the cooled bacon‑mushroom‑onion mixture to the custard, then fold in 1 cup shredded pepper jack cheese until evenly distributed.
Time: PT5M
Assemble quiche
Remove the parchment paper and beans from the pre‑baked crust, then pour the custard‑filling mixture into the crust, smoothing the top with a spatula.
Time: PT5M
Bake quiche
Place the assembled quiche back in the oven and bake at 400°F for 35 minutes, or until the top is golden brown and the center is set (no jiggle).
Time: PT35M
Temperature: 400°F
Cool before slicing
Remove the quiche from the oven and let it cool on a wire rack for 30–45 minutes before slicing.
Time: PT45M
Nutrition Facts
- Calories
- 300
- Protein
- 12g
- Carbohydrates
- 10g
- Fat
- 22g
- Fiber
- 1g
Dietary info: Contains gluten, Contains dairy, Contains pork
Allergens: Eggs, Dairy, Wheat, Pork
Ingredient Substitutions
- Instead of Deep‑Dish Pie Crust: homemade pie crust, puff pastry
- Instead of Cooked Brown Rice and Black Beans: dry beans (soaked and boiled), pie weights
- Instead of Olive Oil: vegetable oil, butter
- Instead of Mushrooms: baby bella mushrooms, cremini mushrooms
- Instead of Yellow Onion: white onion, shallot
- Instead of Bacon: ham, smoked turkey bacon
- Instead of Eggs: egg substitute (for vegans), large duck eggs
- Instead of Heavy Cream: half‑and‑half, whole milk + butter
- Instead of Pepper Jack Cheese: cheddar, monterey jack
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper, ground cayenne (for heat)
Equipment Needed
- Skillet
- Parchment Paper
- Baking Sheet
- Mixing Bowl
- Whisk
- Knife
- Cutting Board
- Measuring Cups & Spoons
- Oven
- Oven Mitts
Critical Steps — Do Not Skip
- Blind bake the crust to avoid sogginess.
- Sauté the bacon, mushrooms, and onion until lightly browned.
- Cool the sautéed filling before mixing with the custard.
- Bake until the center is set and the top is golden.
- Cool the quiche completely before slicing.
Chef Tips from the Video
- Add a pinch of freshly grated nutmeg to the custard for extra depth.
- Use cold butter in the crust for a flakier texture.
- For a fresh twist, sprinkle chopped fresh herbs (e.g., chives or thyme) over the top before baking.
Troubleshooting
Crust is soggy after baking.
Make sure to blind bake the crust fully and use a dry weight (beans or rice). Also, avoid overly watery fillings.
Quiche center is still jiggly.
Bake an additional 5‑10 minutes and check that a knife inserted near the center comes out clean.
Top browns too quickly.
Cover the quiche loosely with aluminum foil halfway through baking.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Wrap in foil and place in a freezer‑safe bag; keep for up to 2 months.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Blind‑bake the crust a day ahead and store it covered in the fridge.
- Prepare the sautéed filling up to 24 hours in advance; reheat briefly before adding to custard.
- Custard mixture can be whisked and refrigerated for up to 12 hours; give it a quick stir before using.
Frequently Asked Questions
What is the cultural significance and history of quiche in French cuisine?
Quiche originated in the Lorraine region of France, traditionally made with eggs, cream, and bacon (lardons) in a pastry crust. It became popular throughout France as a versatile dish that can be served for breakfast, lunch, or dinner.
What are the traditional regional variations of quiche in French cuisine?
In Lorraine, the classic Quiche Lorraine uses only bacon and cheese. Other regions add ingredients like spinach (Quiche Florentine), mushrooms, or seafood, reflecting local produce and tastes.
What occasions or celebrations is quiche traditionally associated with in French culture?
Quiche is often served at brunches, picnics, and casual family gatherings. It’s also a popular buffet item for holidays because it can be made ahead and served at room temperature for a short time.
How does this Bacon, Mushroom, and Onion Quiche fit into the broader American cuisine tradition?
American home cooks frequently adapt the French quiche by adding familiar ingredients like bacon, pepper jack cheese, and a deep‑dish frozen crust, making it a hearty, protein‑rich breakfast or dinner option.
What are the authentic traditional ingredients for a classic Quiche Lorraine versus acceptable substitutes?
Traditional Quiche Lorraine uses a buttery pastry crust, lardons (or bacon), eggs, heavy cream, and Gruyère cheese. Acceptable substitutes include store‑bought crusts, regular bacon, and any meltable cheese such as pepper jack or cheddar.
What other American dishes pair well with this Bacon, Mushroom, and Onion Quiche?
Serve the quiche with a simple mixed green salad, fresh fruit, or roasted potatoes for a balanced brunch. A glass of chilled orange juice or a light sparkling wine also complements the richness.
What are the most common mistakes to avoid when making this quiche?
Common errors include not blind‑baking the crust, using overly watery vegetables, over‑mixing the custard, and under‑baking the center. Each can lead to a soggy bottom or a runny filling.
Why does this recipe use blind baking instead of a regular crust?
Blind baking creates a barrier that prevents the liquid custard from soaking into the pastry, ensuring a crisp, flaky bottom even with a moist filling.
Can I make this Bacon, Mushroom, and Onion Quiche ahead of time and how should I store it?
Yes, you can bake the quiche up to a day ahead. Cool it completely, then refrigerate covered. Reheat gently in a 300°F oven for 10‑15 minutes before serving.
What does the YouTube channel Laura in the Kitchen specialize in?
The YouTube channel Laura in the Kitchen specializes in approachable, family‑friendly American comfort food, offering step‑by‑step tutorials that focus on quick, budget‑conscious meals for home cooks.
How does the YouTube channel Laura in the Kitchen's approach to American cooking differ from other cooking channels?
Laura in the Kitchen emphasizes using readily available grocery store ingredients, minimal equipment, and clear visual cues, making everyday recipes feel achievable for cooks of any skill level, unlike channels that focus on gourmet techniques or exotic ingredients.
Last updated: August 20, 2026
