Bacon and Mushroom Quiche

5 from 2 votes

This Bacon and Mushroom Quiche is a recipe favorite for parties, bridal showers, Mother's Day and Sunday brunch. Made with a flaky pie crust, egg whites and crispy bacon, this quiche is easy to make and delicious.

Prep Time15

Cook Time40

Course: Breakfast, Main Course, Side Dish

Cuisine: American

Servings: servings

Calories: 385kcal

Author: Danielle Lima

Ingredients

1 pie crust store-bought
6 pieces bacon cooked and chopped
8 oz. cremini mushrooms sliced
2 cloves garlic minced
1 1/2 cups liquid egg whites 350g
1/2 cup low fat milk 120g
1/2 cup mozzarella cheese, shredded 56g
salt and black pepper

Instructions

Pre-heat oven according to pie crust package. Place one pie crust in a pie dish, poke a few holes in the bottom and bake 1/2 the recommended time. Example: if the package asks to bake at 425F for 12 minutes, cook at 425F for 6 minutes.
When the crust is done cooking, remove from the oven and lower the temperature to 350 degrees Fahrenheit.
While the pie crust bakes, cook the bacon until cooked through and browned. Chop into bite size pieces.
Drain the excess bacon fat from the pan and in the same pan sautee the garlic and mushrooms over medium heat until the mushrooms are soft and browned. Return the chopped bacon to the pan and mix to combine and remove from the heat.
In a bowl whisk together egg whites, milk, cheese, salt and pepper.
Place the sautéed mushrooms and bacon in the pie dish on top of the pie crust and evenly coat the bottom.
Pour egg mixture over the bacon mixture. Be sure the cheese does not pool to the middle of the quiche, use a spoon to move around as needed.
Bake at 350F for 35-40 minutes or longer until the egg its fully cooked and toothpick comes out clean. Note, bake times will vary oven to oven.
Slice into 6 equal slices and enjoy!

Notes

Nutritional information is an estimate and will vary with substitutions.
Use any meat and veggie combo you prefer. This is great with pork sausage or turkey bacon as well.
Switch the cheese flavor for a new flavor combo.
To use all whole eggs, use 9 eggs or 1 1/2 cups egg beaters. To use 50/50 use 4 eggs and 3/4 cup liquid egg whites.

Nutrition