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Bacon-Mushroom Quiche with Gruyere and Thyme

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You can make this bacon and mushroom quiche ahead of time and warm it up a few minutes before serving. Its rich, cheesy goodness is sure to please!

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Rate this recipe 4.5/5 (41 Votes)

Ingredients

  • 1/2 (15 ounce) package (1 crust) rolled refrigerated unbaked pie crust
  • 4 slices bacon
  • 1 1/2 cups fresh mushrooms, chopped
  • 1/4 cup green onions, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 eggs, lightly beaten
  • 1 (8 ounce) carton sour cream
  • 3/4 cup (3 ounces) Gruyere cheese, shredded

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 450°F.

Let piecrust stand according to package directions.

Ease piecrust into a 9-inch tart pan that has a removable bottom. Press pastry into fluted sides of pan; trim edge. Do not prick pastry.

Line pastry with a double thickness of foil.

Bake 8 minutes.

Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven.

Reduce oven temperature to 375°F.

In a large skillet cook bacon over medium heat until crisp.

Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.

Crumble bacon; set aside.

Add mushrooms to the reserved drippings; cook until mushrooms are tender and liquid is evaporated.

Stir in crumbled bacon, green onions, and thyme.

In a medium bowl combine eggs and sour cream.

Stir in bacon mixture and cheese. Pour into crust.

Bake 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean.

Cool on a wire rack for 2 hours.

Place quiche in an airtight container; cover. Chill for 2 to 24 hours.

Preheat oven to 350°F.

Place quiche on a baking sheet. Bake about 10 minutes or until warm in center.

Cut into thin wedges.

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