This bacon and mushroom quiche is everything I love about easy comfort cooking. It comes together without fuss and feels special every single time. The filling is rich but not heavy, and the crust gives that perfect buttery bite. It works beautifully for brunch, lunch, or a simple dinner with a green salad. You can also make it ahead, which always feels like a small win on busy days.
The secret is the combination of mushrooms and cream cheese. Cooking the mushrooms slowly lets them release their moisture and concentrate their flavor. They become deep, savory, and almost meaty. The cream cheese blends into the eggs and creates a silky, custard like texture. Every slice feels soft, creamy, and incredibly satisfying. It has the soul of a classic Quiche Lorraine but with a richer, cozier twist.
Bacon brings the salty bite that balances the creaminess. Cooking it first also gives you that flavorful fat for the onions and mushrooms. That step builds layers of flavor without extra effort. The onions soften and sweeten as they cook, which rounds everything out. Sharp cheddar adds a little tang, while parmesan finishes the top with a lightly golden crust.
This is one of those recipes that feels flexible and forgiving. Serve it warm for dinner, or let it cool and slice it for lunch the next day. It travels well, reheats beautifully, and even tastes great at room temperature. That makes it ideal for gatherings, potlucks, or relaxed weekends at home.
I love pairing this quiche with a crisp green salad or roasted tomatoes. It also works nicely with a bowl of soup when the weather turns cooler. Leftovers rarely last long, which always feels like a good sign.
If you enjoy classic comfort food with a creamy upgrade, this quiche deserves a spot in your rotation. It is simple, satisfying, and always delivers that cozy, homemade feeling. Save it for your next brunch plan or easy weeknight meal and enjoy every bite.
Bacon and Mushroom Quiche
Equipment
- Slotted Spoon
- Pie dish
- Large skillet
Ingredients
- 1 homemade or store bought pie crust
- 6 slices bacon cut into 1 inch pieces
- 1 lb mushrooms assorted if possible, sliced (454g)
- 3 large eggs
- 8 oz cream cheese softened (226g)
- 0.5 large white onion chopped
- 1 cup sharp cheddar cheese shredded (113g)
- 0.25 cup parmesan cheese grated (25g)
- Salt and pepper to season
Instructions
- Preheat the oven to 400ºF / 200ºC degrees.
- In a large skillet cook the bacon until the fat has rendered and it starts to crisp over a medium heat. This should take around five minutes. Remove with a slotted spoon and set aside on kitchen paper to absorb any excess fat.
- Pour away all but around two tablespoons of the bacon fat in the skillet and place back onto the heat. Add in the onion mushrooms and cook until softened and the mushrooms have released all their water and reduced in size.
- Whilst they are cooking, mix together the eggs and cream cheese and season with salt and pepper.
- Add in the cooked mushroom and onions and mix to combine.
- Sprinkle the cheddar cheese over the base of the crust and then the cooked bacon.
- Pour the egg mixture over the top and finish by sprinkling over the grated parmesan.
- Place in the oven to bake for around 30 minutes until the mixture is set.
- Allow to cool for around ten minutes in the baking dish before serving.
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