Mushroom, Onion, and Bacon Quiche With Gruyere

My grandmother, Elsie, made a quiche that could stop time. I remember the first time I tried it; I was maybe eight years old, visiting her cozy farmhouse for the summer. The aroma of smoky bacon and earthy mushrooms filled the kitchen, a symphony of scents that promised pure comfort. Elsie, with flour dusting her apron, presented the golden-brown quiche. Each bite was an explosion of savory flavors, the creamy custard perfectly balanced by the crisp bacon, tender mushrooms, and sharp Gruyere cheese. To this day, that memory defines “home” for me. This recipe, while not Elsie’s exact one, evokes that same feeling of warmth and love, and I hope it does the same for you.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6
• Yield: 1 quiche
• Dietary Type: Not Vegetarian

Ingredients

• 4 slices bacon
• 1 tablespoon extra virgin olive oil
• 12 ounces mushrooms, trimmed, wiped clean, and thinly sliced (white button, shiitakes, and creminis)
• 1⁄2 cup finely chopped onion
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 garlic clove, minced
• kosher salt
• fresh ground black pepper
• 3 large eggs
• 1 cup half-and-half
• 2 teaspoons prepared mustard
• 1 (9 inch) pie shell, baked
• 3⁄4 cup grated gruyere cheese

Equipment Needed

• Large skillet
• Paper towels
• Mixing bowl
• Whisk
• Measuring cups and spoons
• 9-inch pie dish (if not using a pre-made shell)

Instructions

1. Preheat your oven to 375°F (190°C). Make sure the oven rack is positioned in the center for even baking.

2. In a large skillet, cook the bacon over medium heat until it’s semicrisp. This takes about 5-7 minutes, depending on the thickness of the bacon. Remove the bacon from the skillet and place it on paper towels to drain the excess grease. The paper towels will help the bacon crisp up nicely.

3. Carefully discard all but 1 tablespoon of the bacon fat from the skillet. To the skillet, add the extra virgin olive oil and heat over medium heat. This combination of bacon fat and olive oil adds depth of flavor.

4. Add the sliced mushrooms and finely chopped onion to the skillet. Cook, stirring occasionally, until the mushrooms are lightly browned and the onion is tender, about 5 minutes. Don’t overcrowd the pan; if necessary, cook the mushrooms in batches to ensure they brown properly.

5. Add the finely chopped fresh flat-leaf parsley and minced garlic to the mushroom mixture. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.

6. Season the mushroom mixture generously with kosher salt and freshly ground black pepper to taste. Remember, seasoning at each stage is crucial for building flavor. Remove the skillet from the heat and set aside to cool slightly.

7. Snip the cooked bacon into ¼ inch pieces. This size is perfect for distributing the bacon flavor throughout the quiche. Add the snipped bacon to the mushroom mixture and stir to combine.

8. In a separate mixing bowl, whisk the eggs until they are light and frothy. This helps to create a smooth and airy custard. Stir in the half-and-half and prepared mustard. The mustard adds a subtle tang that complements the other flavors.

9. Spoon the mushroom and bacon mixture evenly into the baked pie shell. Make sure the filling is distributed evenly so that each slice of quiche contains a good balance of ingredients. Sprinkle the grated gruyere cheese evenly over the mushroom mixture. Gruyere’s nutty flavor and melting properties make it an ideal cheese for quiche.

10. Carefully pour the egg mixture over the mushroom and cheese filling. Pour slowly to avoid disturbing the arrangement of the filling.

11. Bake the quiche in the preheated oven for about 35 minutes, or until it is puffed and golden brown. The center should be set but still have a slight jiggle. To prevent the crust from browning too quickly, you can cover the edges with foil during the last 15 minutes of baking.

12. Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving. This allows the custard to set properly and makes it easier to cut into clean wedges.

Expert Tips & Tricks

• Blind Baking: For an extra-crisp crust, blind bake the pie shell with pie weights before adding the filling.
• Cheese Variations: If you don’t have Gruyere, you can substitute with Swiss, Emmental, or even a sharp cheddar cheese.
• Make Ahead: The filling can be made a day in advance and stored in the refrigerator. Simply assemble and bake the quiche when ready to serve.
• Doneness Check: To check if the quiche is fully cooked, insert a knife into the center. If it comes out clean, the quiche is done.
• Prevent a Soggy Bottom: Brush the bottom of the baked pie crust with a thin layer of beaten egg before adding the filling. This creates a barrier that prevents the crust from becoming soggy.

Serving & Storage Suggestions

Serve the quiche warm or at room temperature. It’s delicious on its own or paired with a simple green salad. Leftover quiche can be stored in the refrigerator for up to 3 days. To reheat, cover loosely with foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave. For longer storage, the quiche can be frozen. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	405.8 kcal	N/A
Calories from Fat	276 g	68%
Total Fat	30.8 g	47%
Saturated Fat	11.3 g	56%
Cholesterol	145.8 mg	48%
Sodium	401 mg	16%
Total Carbohydrate	19.3 g	6%
Dietary Fiber	1.9 g	7%
Sugars	1.9 g	7%
Protein	13.9 g	27%

Variations & Substitutions

• Vegetarian Quiche: Omit the bacon for a vegetarian version. Consider adding other vegetables such as spinach, asparagus, or roasted red peppers.
• Gluten-Free: Use a gluten-free pie crust.
• Dairy-Free: Substitute the half-and-half with coconut milk or another plant-based milk alternative. Use a dairy-free cheese alternative.
• Spice It Up: Add a pinch of red pepper flakes to the mushroom mixture for a little heat.
• Seasonal Variations: Use different mushrooms depending on the season, such as chanterelles in the fall or morels in the spring.

FAQs (Frequently Asked Questions)

Q: Can I use a store-bought pie crust?
A: Absolutely! Using a store-bought crust saves time and is perfectly acceptable. Just make sure to blind bake it for the best results.

Q: Can I make this quiche ahead of time?
A: Yes, you can prepare the quiche a day in advance and bake it just before serving. This makes it a great option for brunch or a party.

Q: What if my quiche puffs up too much while baking?
A: This is normal. As the quiche cools, it will settle down.

Q: How do I prevent the crust from burning?
A: Cover the edges of the crust with foil during the last 15 minutes of baking.

Q: Can I freeze leftover quiche?
A: Yes, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Final Thoughts

I sincerely hope you’ll give this Mushroom, Onion, and Bacon Quiche with Gruyere a try. It’s a dish that’s both comforting and elegant, perfect for a weekend brunch or a weeknight dinner. Don’t be afraid to experiment with different variations and make it your own. And if you happen to make it, please share your thoughts and feedback – I’d love to hear how it turns out! Consider pairing it with a crisp white wine or a light salad for a complete and satisfying meal. Happy cooking!