Bacon Mushroom Quiche Recipes

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ROUND 2 RECIPE-BACON AND MUSHROOM QUICHE



Round 2 Recipe-Bacon and Mushroom Quiche image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

4 slices bacon
1/2 medium onion, diced
Mushroom stems, leftover from Bacon Stuffed Mushrooms recipe, chopped
5 eggs
1/2 cup milk
1 tablespoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
Salt and freshly ground black pepper
1/2 cup grated mozzarella cheese
1 frozen, pre-made pie shell in the foil pie plate

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, add the bacon and cook until crisp. Remove from pan and drain on a brown paper bag or paper towels and reserve the fat in the pan. Chop the bacon when cooled and reserve.
  • To the same skillet with reserved bacon fat, add the onions and mushroom stems and cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
  • In a large bowl mix together the eggs, milk, herbs and salt and pepper, to taste. Stir in the cheese, the reserved bacon and the mushroom mixture.
  • Pour the filling into the pie crust. Put on a baking sheet and bake until the quiche has set and top and crust has browned, about 30 to 35 minutes.

QUICK MUSHROOM AND BACON QUICHE



QUICK MUSHROOM AND BACON QUICHE image

Categories     Egg     Mushroom     Bake     Sauté     Quick & Easy     Dinner     Lunch     Bacon

Yield 6 people

Number Of Ingredients 12

1 pre-made pie shell
4 slices thick-cut bacon, chopped into 1" wide pieces
2 cups sliced mushrooms, such as Crimini or Button
1 1/2 cups diced onion
1 clove chopped garlic
1 1/2 cups shredded cheddar cheese
3 eggs
1 cup milk
1/4 tsp. salt
1 tbsp chopped fresh parsley
1/8 tsp. cayenne pepper
1/8 tsp. black pepper

Steps:

  • 1. Preheat oven to 400 degrees Celsius. If pie shell is frozen, take out to thaw. 2. In a large frying pan, fry bacon until beginning to crisp. Set aside on paper-towel lined plate. 3. Remove all but 1 tbsp of bacon grease; try to reserve drippings for flavour. Add mushrooms and fry until beginning to soften. Add onions and garlic and fry until slightly caramelized. Take off of heat, stir bacon back into pan, and set aside. 4. Mix together eggs, milk, salt, parsley, and both peppers. Beat until well blended. 5. Spread half of the cheese along the bottom of the pie shell. Spoon bacon and mushroom mixture over top, and top with remaining cheese. Pour egg mixture carefully over the cheese, ensuring it goes evenly through the other ingredients. 6. Put pie on lower rack and bake for 10 minutes. Turn heat down to 350 and cook for 30-35 more minutes, or until golden on top and done. Cool slightly before cutting, to ensure that the egg sets. Enjoy!

SPINACH, BACON AND MUSHROOM QUICHE



Spinach, Bacon and Mushroom Quiche image

This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6.

Provided by evelynathens

Categories     Savory Pies

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 pie pastry (for a 10-inch quiche or tart pan or 9-inch pie plate)
1 tablespoon dry breadcrumbs
8 ounces bacon, cut into 1/2 inch pieces
1 medium onion, minced
2 cups chopped portabella mushrooms
2 cups chopped fresh spinach, packed (very well dried)
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
2 cups grated cheddar cheese, divided use
6 ounces cream cheese
4 eggs
1 cup milk

Steps:

  • Preheat oven to 375°F.
  • Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
  • Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
  • With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
  • Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
  • Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

ROCKET, MUSHROOM & BACON QUICHE



Rocket, mushroom & bacon quiche image

Gordon Ramsay's step-by step guide to a making a faultless tart case - right from making your own pastry

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Main course

Time 2h40m

Yield Cuts into 12 slices

Number Of Ingredients 20

250g plain flour
1 tsp sea salt
125g cold butter , diced
1 tbsp thyme leaves
1 egg , beaten
1 tbsp olive oil , to brush the tin
1 egg yolk , to glaze
3 eggs
3 egg yolks
200ml crème fraîche
200ml milk
small handful tarragon leaves, chopped
200g smoked streaky bacon , roughly chopped
5 tbsp olive oil
1large handful red onion , chopped
2heads red chicory , shredded
250g flat cap mushroom , sliced
200g wild rocket
100g gruyère , grated
100g mature cheddar , grated

Steps:

  • To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.
  • Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.
  • Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.
  • Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.
  • To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.
  • For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.
  • Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.
  • Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.
  • Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.
  • Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.

Nutrition Facts : Calories 438 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.64 milligram of sodium

ONION, BACON, MUSHROOM QUICHE



Onion, Bacon, Mushroom Quiche image

This recipe is a crust-less, fluffy, flavorful Quiche. Submitted to www.recipezaar.com on November 1, 2009 Amount of cheese is a personal choice, I use 1 cup and a pastry crust can be used as well.

Provided by Papa D 1946-2012

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1 medium onion, chopped
1 (6 1/2 ounce) can sliced mushrooms, drained, chopped
1/2 lb cooked bacon, diced
1 -2 cup colby & monterey jack cheese, shredded
6 eggs, beaten
1 cup milk
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 400° F degrees.
  • Melt the butter in a heavy nonstick skillet over medium high heat.
  • Saute onions and mushrooms for 5 minutes, or until tender, remove from heat and allow to cool slightly.
  • Wisk the eggs, milk and nutmeg in another bowl. Add cheese and stir to combine.
  • Spray a deep dish pie pan with non-stick spray and pour egg and cheese mixture into dish and add diced bacon, onion and mushrooms.
  • Bake for 25-35 minutes or until center is set.

EASY BACON AND CHEESE QUICHE



Easy Bacon and Cheese Quiche image

This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!

Provided by Dawn Egan

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 7

1 (9 inch) deep dish frozen pie crust
1 (3 ounce) can bacon bits
½ cup chopped onion
5 ounces shredded Swiss cheese
3 ounces grated Parmesan cheese
4 eggs, lightly beaten
1 cup half-and-half cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
  • Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g

BACON-CHEESE QUICHE



Bacon-Cheese Quiche image

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups medium diced yellow onion (from 1 large onion)
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound bacon, cooked and crumbled
1 cup shredded Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
  • Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 445 g, Fat 36 g, Protein 25 g, SaturatedFat 16 g

ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE



Asparagus Mushroom Bacon Crustless Quiche image

This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.

Provided by Nikki Wilson

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 8

6 ounces bacon, diced
½ pound asparagus, cut into 1-inch pieces
4 ounces baby bella (cremini) mushrooms, sliced
4 ounces shredded Swiss cheese
1 ½ cups heavy whipping cream
4 large eggs
¼ teaspoon salt
freshly ground black pepper to taste

Steps:

  • Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
  • Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
  • Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
  • Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
  • Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 3.9 g, Cholesterol 174.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 11.5 g, SaturatedFat 14.6 g, Sodium 314.9 mg, Sugar 1.2 g

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BACON, SPINACH & MUSHROOM QUICHE PIE - THE GOLD LINING GIRL
2017-04-13 In a large skillet over medium heat, fry the bacon until crispy. Discard all but 2 tbsp. grease, and drain bacon on paper towels. Crumble bacon. Add the onions and mushrooms to the skillet with the bacon grease, and cook for 8-10 minutes, or until soft and golden. Turn the heat to low, and add the spinach.
From thegoldlininggirl.com


BACON AND MUSHROOM QUICHE - BEYER BEWARE - RECIPES FOR BUSY …
2011-02-26 Instructions. Cut bacon into ½ inch pieces and pan fry on low. Once crisp, remove bacon from the pan on to a paper towel-lined plate while reserving bacon grease for later. Add one tablespoon of bacon grease to frying pan. Add onion and garlic to the pan. Saute for 2 minutes and then add mushrooms to pan. Saute for 3-4 minutes.
From beyerbeware.net


BACON, TOMATO AND MUSHROOM QUICHE RECIPE - FOOD NEWS
Bacon, Mushroom and Tomato Crustless Quiche Whisk the cream, egg yolk, whole egg and cheese together, season with salt and pepper and then mix with the vegetables and bacon. Fill the quiche base with the filling and bake in a preheated oven at 180°C (approximately 350°F) for around 45 minutes.
From foodnewsnews.com


BACON AND MUSHROOM QUICHE WITH SWEET POTATO CRUST
To make the crust I just thinly slice sweet potato with a sharp knife and layer into a quiche dish as shown below -don’t use one with a removable bottom though- the egg will seep out (learnt from bitter experience!) If you haven’t tried a sweet potato crust before, don’t expect the crunchy crust that you would get with pastry- the bottom ...
From theslimmingfoodie.com


BACON QUICHE WITH PEPPER, MUSHROOMS AND ONIONS
2022-02-21 Spoon the bacon & veggie mixture into the bottom of your pre-baked pie crust. Spread evenly. In a large bowl, whisk the eggs, cream, salt, and pepper together. Spread the shredded cheese in an even layer over the bacon & veggie mixture, then pour the egg & cream mixture over top. Heat your oven to 350°F.
From cookingwithcarlee.com


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