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5.0 from 3 votes

Bacon and Mushroom Quiche

This divinely easy, crustless bacon and mushroom quiche is as elegant as it is effortless - the perfect dish to impress with minimal fuss.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 slices
Calories: 387 kcal
Course: Side Dish , Main Course , Snacks
Cuisine: International

Ingredients

  • 1 tablespoon oil
  • 250 grams (9oz) smoked back bacon, diced
  • 1 medium onion, finely chopped
  • 250 grams (9oz) mushrooms, roughly chopped
  • 1 teaspoon minced garlic  or garlic paste
  • 4 large eggs
  • 240 millilitres (1 US cup) full cream milk or semi-skimmed
  • 120 millilitres (½ US cup) heavy cream or single cream
  • 1 teaspoon Dijon mustard
  • 6 tablespoons self-raising flour
  • ½ teaspoon dried thyme or fresh, finely chopped
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • 100 grams (3.5oz) cheddar cheese, grated
  • 100 grams (3.5oz) Gruyere cheese, grated

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C (350°F).
  2. Prepare a circa 24cm (9-10") round pie dish by lightly greasing it with butter, oil or non-stick spray.
  3. Heat the oil in a frying pan over medium-high heat and add the diced bacon. Cook until it’s lightly browned with some caramelised spots, but avoid cooking it until it’s too dry and crispy. Remove the bacon from the pan, leaving the oil behind. Set aside.
  4. Lower the heat and add the finely chopped onion. Cook gently, stirring occasionally, until soft and translucent.
  5. Add the diced mushrooms and garlic. Cook, stirring frequently to prevent sticking and burning, until the mushrooms are slightly browned.
  6. In a large mixing bowl, whisk together the eggs, milk, cream and Dijon mustard until fully combined.
  7. Sprinkle the self-raising flour, thyme, salt and black pepper over the egg and milk mixture.
  8. Whisk until smooth, making sure no small lumps of flour remain. Whisking at high speed for 1-2 minutes helps achieve a silky texture.
  9. Fold the grated cheddar and Gruyere into the wet ingredients until fully combined.
  10. Lastly, add the cooked bacon and mushrooms and gently fold them through until evenly distributed throughout the mixture.
  11. Pour the quiche filling into the pie dish and use a fork to gently spread the ingredients evenly, making sure no areas are too packed or too sparse.
  12. Optional: Add a few extra slices of mushroom on top for decoration, along with a sprinkle of thyme and black pepper (just for the looks).
  13. Bake the quiche in the preheated oven for 30-35 minutes, or until the top is golden brown and the quiche is set. It should feel firm to the touch and not wobbly.
  14. Allow the quiche to cool slightly and firm up before slicing and serving. Tip: For the neatest slices, let it cool completely and then lightly reheat.

Notes

  • Don’t skip cooking the bacon, onions and mushrooms first to release excess moisture - this keeps your quiche firm and prevents fogginess.
  • Fill the quiche only up to about 1cm below the rim. Overfilling can cause it to overflow during baking. It does rise a little from the selfraising flour.
  • The quiche is done when the center is firm and doesn’t jiggle. If it does, bake for a couple more minutes.
  • Allow the quiche to cool slightly before slicing. This helps the filling set properly and makes for cleaner slices.

Nutrition Information

Calories 387kcal (19%) Carbohydrates 9g (3%) Protein 17g (34%) Fat 32g (49%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 161mg (54%) Sodium 439mg (18%) Potassium 305mg (9%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 666IU (13%) Vitamin C 2mg (2%) Calcium 286mg (29%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 387

% Daily Value*

Calories 387kcal 19%
Carbohydrates 9g 3%
Protein 17g 34%
Fat 32g 49%
Saturated Fat 14g 70%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 161mg 54%
Sodium 439mg 18%
Potassium 305mg 6%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 666IU 13%
Vitamin C 2mg 2%
Calcium 286mg 29%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.