This Bacon and Mushroom Quiche recipe comes together really quickly. This Bacon and Mushroom Quiche a great way to start your day so how about whipping it up for breakfast now. This Bacon and Mushroom Quiche is inspired by the flavors of a breakfast sandwich: crisp bacon, fried mushrooms, egg, and salty cheese. Using cheddar cheese helps the cheese stand up to the assertive flavor of the bacon. The Bacon and Mushroom Quiche is also perfect for lunch and dinner.
Bacon and Mushroom Quiche Recipe
- 3 tbls Butter
- 1 Onion finely chopped
- 1/2 cup Bacon chopped
- 2 cups Mushroom sliced
- 4 Eggs
- 1/2 cup Cream
- 3/4 cup Milk
- 1/2 cup Cheddar Cheese grated
- Salt & Pepper to taste
- Preheat oven to 180°C (350F).
- Melt half the butter in a pan, add onion and fry gently until soft, then add bacon and fry until done. Remove from pan and set aside.
- Melt remaining butter, add mushroom and cook – stirring occasionally until the mushrooms are done.
- There must be no liquid in the pan.
- Grease an oven proof pie dish, about 22 cm in diameter. Scatter onion, bacon, mushroom and parsley over the base.
- Beat together eggs, cream, milk and seasoning. Pour over filling, scatter grated cheese over the top and bake for about 40 minutes or until set.
Today’s Featured Ingredient
All mushrooms are fungi, but not all fungi are mushrooms. Each mushroom produces microscopic spoors that are similar to pollen or seeds. Mushrooms grow above ground, in soil, wood or other material. Not all mushrooms are edible. The common death cap or its relatives c an be fatal if eaten. Very few are dangerously poisonous. Many can give you stomach cramps and vomiting or diarrhea. Mushroom cultivation started in the 17th century, thanks to a melon grower.
Of all the mushrooms on earth only 10% is edible. The button mushroom being the most cultivated. Mushrooms are a good source of vitamin B, especially niacin and riboflavin, they are among the vegetables with the highest protein content. They are delicious and very nutritious. Mushrooms need water for their fruit to grow. They have no skin and can loose water to the atmosphere very easily. That is why they grow in humid conditions. If the humidity is to low the mushroom dries up. If the body is submerged in water it is comparable to drowning.
Please list your ingredints with more care. If I had not watched your video (and I usually dont)I would not have know you were using Canadian Bacon. Not being new to cooking a warning went off when the recipe called for cooking the bacon in butter. So,I take it you don’t live in the US.Oven temps here are Farenheit. Don’t care if you publish this. You did not show this recipe in the best way
Hi Barbara. You can use any bacon. We are from New Zealand so Canadian Bacon is not available here – you can use any bacon. In the video we show the equivalent Fahrenheit temperature, but I will add it to the written recipe as well for future reference.