Mushroom Bacon Quiche

I love quiche, even if it gives me a tummy ache sometimes.  It is one of the few ways I like my eggs.  Below is my recipe for Mushroom-Bacon Quiche. It is an adaption from Julia Child’s recipe from “Mastering the Art of French Cooking



Cremini Mushrooms (Small handful)

1.5 cups Heavy Cream (You can use 18% too, it works just fine)

3-4 Strips of Bacon

1 Onion

3 Eggs

1 Tsp of nutmeg


2 Tbs of Lemon Juice

2 Tbs of White Wine or Sherry


Unsweetened Pie Crust

Swiss Cheese (Cheddar and Gouda work well too, just don’t use Mozzarella)



1) Take the Pie crust out of the freezer

2) Cook the bacon strips until crispy. Place on paper towel to cool down and set aside

3) Mix the eggs and cream, pepper and nutmeg. Place aside


4) In a saucepan or frying pan, fry onion in the butter with some salt and pepper for a few minutes

5) Add the mushrooms, lemon juice and white wine. Cook for a few minutes until mushrooms are cooked


6) Mix the mushrooms and bacon with the egg and cream mixture


7) Put the pie crust on a baking sheet and then fill the crust with your mushroom egg-cream mixture.

8) Sprinkle a small layer of cheese on the top


9) Put in oven for approximately 30 minutes or until cheese is golden brown


10) Serve and enjoy!






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  1. Pingback: Running.Food.Baby. – Winter Comfort Foods

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