Bacon and Mushroom Quiche

5 from 1 vote

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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Prep Time:15

Cook Time:35

Total Time:50

Course: Main Course, Side Dish, Snack

Cuisine: International

Keyword: crustless quiche, no crust quiche, mushroom quiche, bacon quiche, easy quiche

Servings: slices

Calories: 387kcal

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.

Nutrition