Breakfast Quiche with Bacon, Mushrooms & Gruyere
The perfect breakfast quiche is light, flaky, and full of flavor. And that’s exactly what you get with this quiche packed with bacon, mushrooms, and a healthy amount of Gruyere cheese!
Servings: 12 slices
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- ¼ cup grated Parmesan cheese
- 6 tablespoons unsalted butter
- 3-5 tablespoons cold water
For the filling
- 2 tablespoons unsalted butter (or bacon grease)
- ½ medium onion diced
- 8 ounces cremini mushrooms sliced
- 3 slices bacon fried and sliced
- 4 large eggs
- 1 cup whole milk
- ¼ cup heavy cream
- 1 cup shredded Gruyère cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt separated
- 1 teaspoon freshly ground black pepper separated
Instructions
For the crust
- Combine the flour, salt, and sugar in the bowl of a food processor. Pulse twice to combine.1 ¼ cups all-purpose flour, 1 teaspoon kosher salt, 1 tablespoon granulated sugar
- Add the grated Parmesan cheese and butter. Pulse until the pieces of butter are the size of peas, about five 3-second pulses.¼ cup grated Parmesan cheese, 6 tablespoons unsalted butter
- With the processor running, slowly add 3 tablespoons of water. When a dough is formed and tested by making a fist, it’s done. If it does not hold together, add another tablespoon of water.3-5 tablespoons cold water
- Dump the dough onto clear plastic wrap. Knead with the plastic and wrap tightly into a disk. Chill for at least half an hour.
- Once chilled, remove from the plastic and roll on a floured surface to a 12-inch rough circle. Place in a 9-inch tart pan or a 10-inch pie dish. Let the dough fall into the corners and remove any excess over the edges. Place shell in the freezer to firm up for 20 minutes.
- Once cold, remove from freezer. Line with parchment and weights (or dry beans). Bake at 375°F until the bottom is set, 15 minutes.
- Remove parchment and weights and continue baking until crisp and golden, 5-7 minutes.
- Remove the shell from the oven and set aside.
For the filling
- Melt the butter or bacon grease in a 12-inch skillet.2 tablespoons unsalted butter (or bacon grease)
- Add the onion and sauté until translucent, 5 minutes.½ medium onion
- Add the sliced mushrooms, ½ teaspoon salt, and ½ teaspoon black pepper. Continue to sauté until the mushrooms are cooked down, 8 minutes. Set aside to cool.8 ounces cremini mushrooms, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
- In a large bowl, combine the eggs, milk, and heavy cream. Whisk to combine and break up the eggs.4 large eggs, 1 cup whole milk, ¼ cup heavy cream
- Add ½ teaspoon salt, ½ teaspoon black pepper, and mustard. Whisk to combine.2 teaspoons Dijon mustard
To assemble
- In the prepared shell, evenly add the prepared bacon, cheese, and onion and mushroom mixture.3 slices bacon, 1 cup shredded Gruyère cheese
- Pour the egg mixture over the top.
- Add some grated Parmesan cheese and bake until the quiche is puffed and golden, 25 minutes.
- Cool for 10 minutes before removing from the tart pan and cutting. Slice and enjoy.
Video
Nutrition
Serving: 1slice | Calories: 238kcal