This divinely easy, crustless bacon and mushroom quiche is as elegant as it is effortless - the perfect dish to impress with minimal fuss.
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Inspired by my dear friend Pieter’s wonderful mama, Marie, this is one of those treasured recipes that everyone always asks for - usually with a mouth full of quiche! Thanks Auntie Marie!
We’ve added a few touches of our own: Swapping some milk for double cream, mixing cheddar with Swiss Gruyère, a hint of mustard and a sprinkle of thyme.
Whether served hot or cold, on its own or paired with an elegant pear salad and a knockout potato salad, this is a quiche recipe you’ll want to keep on hand for any occasion!
What's to love about this recipe
- Simple, no-fuss crustless bacon quiche.
- A sophisticated yet effortless dish.
- Great for make-ahead meals.
- Can be served hot or cold and is perfect for any occasion.
Key ingredient notes and substitutions
Bacon
We prefer smoked back bacon for its extra flavour, but unsmoked works just as well if that’s your preference.
Back bacon is ideal because it’s leaner and doesn’t release as much fat when cooked.
Using fattier cuts like streaky bacon can make the quiche overly greasy.
Mushrooms
We like chestnut mushrooms but feel free to use your favourite variety. Good options are Cremini, button mushrooms or Portobellos.
Whatever mushroom you choose, chop them into chunky pieces no bigger than 2.5cm (1 inch) across.
Mushrooms shrink quite a bit as they cook and you’ll want to keep them chunky enough so you can still enjoy a nice bite of mushroom in every slice of quiche.
Cheddar and Gruyere
Though you can swap the Gruyere for all cheddar, we highly recommend using half Gruyere if it's in your means.
Its nutty, slightly sweet flavour adds a touch of sophistication and depth that complements the smoky bacon and earthy mushrooms beautifully.
It also melts like a dream, giving the quiche a creamy, luxurious texture.
What size tart dish to use?
For this recipe, we used a 24cm round pie dish that’s 4.5cm deep.
If you're using a rectangular dish, aim for one with dimensions of approximately 25 cm x 18 cm x 4.5 cm (9 inches x 7 inches x 1.7 inches).
Alternatively, if you prefer a volume measurement, look for a dish with a capacity of around 2 litres (or 2.1 quarts).
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Step-by-step instructions
1. Preheat the oven to 180°C (350°F).
2. Prepare a circa 24cm (9-10") round pie dish by lightly greasing it with butter, oil, or non-stick spray.
3. Heat the oil in a frying pan over medium-high heat and add the diced bacon. Cook until it’s lightly browned with some caramelised spots, but avoid cooking it until it’s too dry and crispy.
Remove the bacon from the pan, leaving the oil behind. Set aside.
4. Lower the heat and add the finely chopped onion. Cook gently, stirring occasionally, until soft and translucent.
5. Add the diced mushrooms and garlic. Cook, stirring frequently to prevent sticking and burning, until the mushrooms are slightly browned.
6. In a large mixing bowl, whisk together the eggs, milk, cream and Dijon mustard until fully combined.
7. Sprinkle the self-raising flour, thyme, salt and black pepper over the egg and milk mixture.
8. Whisk until smooth, making sure no small lumps of flour remain. Whisking at high speed for 1-2 minutes helps achieve a silky texture.
9. Fold the grated cheddar and Gruyere into the wet ingredients until fully combined.
10. Lastly, add the cooked bacon and mushrooms and gently fold them through until evenly distributed throughout the mixture.
11. Pour the quiche filling into the pie dish and use a fork to gently spread the ingredients evenly, making sure no areas are too packed or too sparse.
12. Optional: Add a few extra slices of mushroom on top for decoration, along with a sprinkle of thyme and black pepper (just for the looks).
13. Bake the quiche in the preheated oven for 30-35 minutes, or until the top is golden brown and the quiche is set. It should feel firm to the touch and not wobbly.
14. Allow the quiche to cool slightly and firm up before slicing and serving.
Tip: For the neatest slices, let it cool completely and then lightly reheat.
Top Tips
Always precook the ingredients as per the recipe
Don’t skip cooking the bacon, onions and mushrooms first to release excess moisture - this keeps your quiche firm and prevents fogginess.
Don’t overfill the quiche
Fill the quiche only up to about 1cm below the rim. Overfilling can cause it to overflow during baking. It does rise a little from the selfraising flour.
Check for doneness
The quiche is done when the center is firm and doesn’t jiggle. If it does, bake for a couple more minutes.
Let it rest
Allow the quiche to cool slightly before slicing. This helps the filling set properly and makes for cleaner slices.
Variations
Swap the bacon: Try chorizo or sausage.
Try a different cheese: Replace the Gruyere with fontina, emmental or even a sharper cheddar.
Add veggies: Throw in some spinach, leeks or zucchini.
Herb options: Try rosemary or sage for a more earthy flavour to complement the bacon. Fresh basil or oregano will add a Mediterranean touch.
Serving suggestions
- A creamy potato salad
- Caramelised pear and rocket salad
- Nectarine salad
- A simple tomato and cucumber salad
- Curry noodle salad
- Roasted tenderstem broccoli with pine nuts and parmesan
Make ahead
This quiche is perfect for making ahead! You can bake it a day in advance and keep it in the fridge until needed. Simply reheat before serving.
Storage
Store leftover quiche in an airtight container in the fridge for up to 3 days.
Reheating
To reheat, warm it in the oven at 160°C (320°F) for 10-15 minutes, or until heated through. You can also use the microwave but oven would provide the best results.
Freezing
Yes, you can freeze quiche! Wrap it tightly in plastic wrap or foil and place it in an airtight container. It can be frozen for up to 2 months.
To reheat, thaw overnight in the fridge, then bake in the oven at 160°C (320°F) for 15-20 minutes.
Recipe
Bacon and Mushroom Quiche
Equipment
- 1 24cm (9-10") round pie dish
Ingredients
- 1 tablespoon oil
- 250 grams (9oz) smoked back bacon, diced
- 1 medium onion, finely chopped
- 250 grams (9oz) mushrooms, roughly chopped
- 1 teaspoon minced garlic - or garlic paste
- 4 large eggs
- 240 millilitres (1 US cup) full cream milk - or semi-skimmed
- 120 millilitres (½ US cup) heavy cream - or single cream
- 1 teaspoon Dijon mustard
- 6 tablespoons self-raising flour
- ½ teaspoon dried thyme - or fresh, finely chopped
- ½ teaspoon salt - or to taste
- ¼ teaspoon ground black pepper - or to taste
- 100 grams (3.5oz) cheddar cheese, grated
- 100 grams (3.5oz) Gruyere cheese, grated
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare a circa 24cm (9-10") round pie dish by lightly greasing it with butter, oil or non-stick spray.
- Heat the oil in a frying pan over medium-high heat and add the diced bacon. Cook until it’s lightly browned with some caramelised spots, but avoid cooking it until it’s too dry and crispy. Remove the bacon from the pan, leaving the oil behind. Set aside.1 tablespoon oil, 250 grams (9oz) smoked back bacon, diced
- Lower the heat and add the finely chopped onion. Cook gently, stirring occasionally, until soft and translucent.1 medium onion, finely chopped
- Add the diced mushrooms and garlic. Cook, stirring frequently to prevent sticking and burning, until the mushrooms are slightly browned.250 grams (9oz) mushrooms, roughly chopped, 1 teaspoon minced garlic
- In a large mixing bowl, whisk together the eggs, milk, cream and Dijon mustard until fully combined.4 large eggs, 240 millilitres (1 US cup) full cream milk, 120 millilitres (½ US cup) heavy cream, 1 teaspoon Dijon mustard
- Sprinkle the self-raising flour, thyme, salt and black pepper over the egg and milk mixture.6 tablespoons self-raising flour, ½ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Whisk until smooth, making sure no small lumps of flour remain. Whisking at high speed for 1-2 minutes helps achieve a silky texture.
- Fold the grated cheddar and Gruyere into the wet ingredients until fully combined.100 grams (3.5oz) Gruyere cheese, grated, 100 grams (3.5oz) cheddar cheese, grated
- Lastly, add the cooked bacon and mushrooms and gently fold them through until evenly distributed throughout the mixture.
- Pour the quiche filling into the pie dish and use a fork to gently spread the ingredients evenly, making sure no areas are too packed or too sparse.
- Optional: Add a few extra slices of mushroom on top for decoration, along with a sprinkle of thyme and black pepper (just for the looks).
- Bake the quiche in the preheated oven for 30-35 minutes, or until the top is golden brown and the quiche is set. It should feel firm to the touch and not wobbly.
- Allow the quiche to cool slightly and firm up before slicing and serving. Tip: For the neatest slices, let it cool completely and then lightly reheat.
Notes
Top Tips
Always precook the ingredients as per the recipe
Don’t skip cooking the bacon, onions and mushrooms first to release excess moisture - this keeps your quiche firm and prevents fogginess.Don’t overfill the quiche
Fill the quiche only up to about 1cm below the rim. Overfilling can cause it to overflow during baking. It does rise a little from the selfraising flour.Check for doneness
The quiche is done when the center is firm and doesn’t jiggle. If it does, bake for a couple more minutes.Let it rest
Allow the quiche to cool slightly before slicing. This helps the filling set properly and makes for cleaner slices.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Frankie says
Best. Quiche. Ever!!!! Everyone asked for the recipe but I don't want to give it to them, it's going to be MY thing!
Thank you!
Maretha Corbett says
Hey Frankie,
Haha! The ladies of old used to 'give the recipe' and leave out an essential ingredient - maybe that's what you should do! 😂
So pleased you loved this quiche, thanks for the lovely feedback.
Maretha.