Irresistible Bacon Mushroom Quiche with Smoked Gouda

This exquisite bacon mushroom quiche is a culinary masterpiece, featuring a golden, flaky crust that cradles a rich and creamy egg custard. Each bite reveals the delightful crunch of crispy bacon, the earthy tenderness of perfectly sautéed mushrooms, and the irresistible melt of savory smoked Gouda cheese. It’s more than just a dish; it’s a comforting experience designed to impress.

Whether you’re orchestrating a lavish weekend brunch, seeking a convenient make-ahead meal for busy weekdays, or simply craving something effortlessly elegant and deeply satisfying, this quiche is your answer. It’s robust enough to be a standalone meal yet balanced enough to complement a larger spread. Its versatility also means it’s wonderfully easy to adapt, allowing you to use whatever fresh ingredients you have on hand to create a truly personalized masterpiece.

The Versatility of Quiche: A Culinary Canvas

Quiche is truly one of the most remarkable and adaptable dishes in the culinary world. Its simple yet elegant custard base acts as a blank canvas, inviting endless possibilities for flavor customization. From savory meats to vibrant vegetables and a medley of cheeses, you can transform a basic quiche into a unique creation every time. We frequently experiment with different flavor profiles, shapes, and sizes, turning our classic custard into delightful variations such as this flavorful Ham and Swiss Quiche, a sophisticated Smoked Salmon and Spinach Quiche, or charming Mini Quiche Cups perfect for appetizers.

Expanding your brunch menu? Quiche pairs beautifully with a variety of egg-centric dishes. Consider serving it alongside our indulgent Fried Deviled Eggs for an extra layer of decadence, or complement its richness with the savory crunch of these Corned Beef Fritters and the fluffy goodness of Savory Breakfast Rolls with Hollandaise Sauce. If you find yourself with an abundance of mushrooms after preparing this quiche, don’t let them go to waste! Transform them into these elegant Boursin Stuffed Mushrooms for another delightful treat.

The beauty of quiche lies in its flexibility. It effortlessly transitions from a hearty breakfast to a light lunch, a sophisticated dinner, or even a delightful snack. Whether you’re feeding a crowd or enjoying a quiet meal at home, quiche offers comfort, flavor, and a touch of elegance that’s hard to beat.

Why You’ll Love This Bacon Mushroom Quiche Recipe

This particular bacon mushroom quiche with smoked gouda isn’t just another quiche recipe; it’s a carefully crafted combination of flavors and textures that make it truly exceptional. Here’s why this recipe deserves a prime spot in your culinary repertoire:

Unforgettable Salty & Smoky Flavor Profile: The star of this quiche is undoubtedly its robust flavor. Crispy, savory bacon provides a delightful saltiness and depth, while the golden-brown mushrooms add an earthy, meaty richness. But what truly elevates this dish is the inclusion of smoked Gouda, which melts into a creamy, dreamy texture, infusing the custard with a distinctive smoky sweetness that perfectly complements the other ingredients. It’s a symphony of savory notes that will tantalize your taste buds.

Perfect for Any Time of Day: One of the greatest advantages of quiche is its incredible versatility. While it’s a quintessential brunch item, this bacon mushroom quiche transcends traditional meal times. Enjoy it for a hearty breakfast, a sophisticated lunch, a light dinner, or even as a satisfying snack. It reheats beautifully, making it an ideal choice for meal prepping and enjoying throughout the week, no matter when hunger strikes.

Effortless Make-Ahead Convenience: Planning ahead can significantly reduce stress, especially when entertaining or managing a busy schedule. This quiche is incredibly make-ahead friendly. You can bake the entire quiche in advance and store it, or prepare individual components like the crust and filling a day before assembly. It freezes exceptionally well, allowing you to have a delicious, homemade meal ready whenever you need it. Reheating is a breeze, ensuring that fresh-baked taste and texture are always within reach.

Highly Customizable to Your Tastes: While the bacon, mushroom, and smoked Gouda combination is undeniably delicious, this recipe provides an excellent foundation for customization. Feel free to swap in your favorite vegetables like spinach, bell peppers, or leeks, experiment with different cheeses such as Gruyère or sharp cheddar, or even introduce other meats like pancetta or ham. This flexibility ensures that you can tailor the quiche to your personal preferences or make use of ingredients you already have, making it a truly adaptable and resourceful dish.

Essential Ingredients for Your Perfect Quiche

Crafting the ultimate bacon mushroom quiche with smoked gouda begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the desired balance of flavor and texture:

• Pie Crust (Homemade or Store-Bought): The foundation of any great quiche is its crust. We highly recommend using our tried-and-true all-butter pie crust for an incomparably tender, rich, and exquisitely crispy base. A homemade crust offers superior flavor and texture compared to most store-bought options, providing a perfect contrast to the creamy filling.
• Bacon: Bacon is essential for adding a burst of salty, smoky flavor and a delightful textural contrast with its crispiness. For an extra layer of complexity, consider using cherrywood or applewood smoked bacon, which imparts a deeper, more nuanced smokiness that enhances the overall profile of the quiche.
• Mushrooms: Any variety of fresh mushrooms will work beautifully in this recipe, from cremini to button or even a wild mushroom blend. The key is to cook them thoroughly until they are deeply browned and all their natural water has evaporated. This process concentrates their earthy flavor and prevents the quiche from becoming watery, ensuring a rich, savory depth.
• Smoked Gouda Cheese: This is where the magic truly happens! Smoked Gouda is chosen specifically for its exceptional melting properties, transforming into an ultra-creamy, smooth texture when baked. Its distinct smoked flavor harmonizes perfectly with the bacon, adding a sophisticated, savory, and slightly sweet undertone that makes this quiche truly stand out.
• Eggs: As the primary structural component of the quiche custard, fresh, large eggs are vital. This recipe calls for four large eggs to create a rich and sturdy filling. Additionally, one egg white is specifically used to brush the par-baked crust, acting as a sealant to prevent the dreaded “soggy bottom” and ensure a crisp foundation.
• Heavy Cream & Whole Milk: The combination of heavy cream and whole milk is carefully selected to produce an incredibly luxurious and creamy custard. This ratio ensures a rich mouthfeel without being overly dense or rubbery. The higher fat content of heavy cream contributes to the silky texture, while whole milk lightens it slightly, achieving perfect harmony.
• Aromatics (Onion & Garlic): Diced yellow onion and minced garlic are sautéed until soft and fragrant, providing an aromatic base that deepens the savory notes of the quiche. These simple ingredients are crucial for building a complex flavor foundation that supports the richness of the bacon, mushrooms, and gouda.
• Kosher Salt & Freshly Ground Black Pepper: Essential for seasoning, kosher salt enhances all the flavors, and freshly ground black pepper adds a subtle warmth and aromatic finish. Adjusting these to taste is key to a perfectly seasoned quiche.

Please refer to the recipe card below for precise ingredient quantities and a complete list.

Customizing Your Bacon Mushroom Quiche: Endless Possibilities

One of the joys of making quiche is its inherent flexibility. While our Bacon Mushroom Smoked Gouda Quiche recipe is a proven winner, don’t hesitate to get creative with substitutions and additions to suit your taste, dietary needs, or what you have available in your pantry. Here are some fantastic ideas to inspire your culinary exploration:

• Cheese Swaps: If smoked Gouda isn’t available or you prefer a different flavor, consider using shredded Gruyère for a nutty and complex profile, sharp aged cheddar for a tangy kick, or crumbled feta or goat cheese for a delightful salty and creamy tang. Each cheese will lend a unique character to the quiche.
• Vegetable Additions: Elevate the nutritional value and flavor with extra vegetables. Sautéed spinach, diced bell peppers (red, yellow, or orange for sweetness), thinly sliced leeks (caramelized for depth), or chopped sun-dried tomatoes (for a concentrated burst of umami) are all delicious choices. Remember to always cook fresh vegetables first to release their water content; this prevents a watery quiche filling.
• Meat Alternatives: If bacon isn’t your preference, or you want to try something different, there are many tasty options. Cooked pancetta adds a delicate, savory fat, crumbled sausage (breakfast or Italian style) brings a different spice profile, crispy prosciutto offers a salty crunch, or diced ham provides a classic quiche flavor.
• Herb Enhancements: Fresh herbs can brighten the entire dish. Finely chopped fresh parsley or dill stirred into the custard or sprinkled as a garnish can add a vibrant, aromatic lift. Thyme or chives are also excellent choices for savory quiches.
• Milk/Cream Adjustments: The richness of the custard can be adjusted based on your preference. You can use half-and-half for a slightly lighter but still creamy texture, or opt for all whole milk, 2%, or even skim milk. Keep in mind that lower-fat milk alternatives will result in a less creamy, and potentially firmer, final product. Non-dairy milks (unsweetened, unflavored) can also be used, though they may alter the texture.
• Alternative Crusts: For an ultra-flaky and rich crust, try making this mushroom quiche with store-bought or homemade puff pastry. The layers of buttery pastry will add a luxurious touch.
• Crustless Quiche Option: For a gluten-free or lighter alternative, simply omit the crust. Pour the prepared filling into a greased pie dish and bake. Be sure to reduce the baking time by approximately 5 to 10 minutes, as the crust typically adds to the overall cook time.

Experimentation is encouraged! Don’t be afraid to mix and match these ideas to create your signature quiche.

Step-by-Step Guide: Crafting Your Bacon Mushroom Quiche

Creating this delicious bacon mushroom quiche involves a few key steps, from preparing the perfect crust to assembling and baking the creamy filling. Follow these instructions carefully to achieve a consistently excellent result:

Preparing the Pie Crust

Before you begin, ensure you have your pie crust ready. If you’re using our quick all-butter pie crust recipe, prepare the dough and allow it to hydrate in the refrigerator for at least 2 hours, or ideally, overnight. This chilling period is crucial for a tender, flaky crust. Once chilled, lightly flour a clean surface and roll out the dough to an even ⅛-inch thickness. Carefully transfer the rolled dough into your 9-inch pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough and then crimp the edges decoratively. Freezing the crust before par-baking helps it hold its shape and prevents shrinkage.

Step One: Par-Bake the Crust

Once the crust is crimped and frozen, dock the bottom all over with the tines of a fork. This prevents air bubbles from forming. Line the crust with a piece of parchment paper, pressing it gently against the sides. Fill the parchment paper completely with pie weights (or use dried rice or beans). This step supports the crust as it bakes. Preheat your oven to 375℉ (190℃) and par-bake the crust with the weights for 15 minutes (if using a store-bought crust, reduce this to 5 minutes).

Step Two: Seal the Crust

After the initial par-bake, carefully remove the pie weights and parchment paper. In a small bowl, whisk one egg white with a splash of water to create an egg white wash. Brush this mixture generously over the entire surface of the par-baked crust – both the bottom and the sides. This egg white layer creates a protective barrier, effectively sealing the crust and preventing the custard from making it soggy. Return the crust to the oven and bake for another 5-10 minutes (5 minutes for store-bought) until it’s lightly golden. Remove from the oven and let cool slightly on a wire rack while you prepare the filling. Reduce oven temperature to 350℉ (177℃).

Preparing the Quiche Filling

Step Three: Cook the Bacon

Dice your bacon into ½-inch pieces. In a large skillet or frying pan, cook the bacon over medium heat. Stir occasionally until the bacon is beautifully browned and rendered crispy. Once cooked, use a slotted spoon to transfer the crispy bacon pieces to a plate lined with a paper towel to drain excess grease. Crucially, leave the rendered bacon fat in the pan – this flavorful fat will be used to cook your mushrooms and aromatics, enhancing their taste.

Step Four: Sauté the Mushrooms

Using the reserved bacon fat, add your sliced mushrooms to the same pan. Toss them to coat in the fat, then resist the urge to stir! Allow the mushrooms to sit undisturbed for a few minutes. This crucial step allows them to brown beautifully and begin releasing their moisture. Sprinkle a pinch of salt over them, then toss and let them sit again until all the liquid has evaporated and the mushrooms are deeply browned and tender. This browning develops a rich, umami flavor. Transfer the cooked mushrooms to the bowl with the crispy bacon.

Step Five: Sauté the Aromatics

In the same pan (add a touch of olive oil or butter if needed), add the diced yellow onion and minced garlic. Sauté them over medium heat, stirring occasionally, until they are soft, translucent, and wonderfully fragrant. This step builds another layer of savory flavor for your quiche. Once cooked, add the softened onions and garlic to the bowl containing the bacon and mushrooms, mixing everything gently to combine.

Step Six: Prepare the Custard

In a large mixing bowl, crack the four large eggs. Add the heavy whipping cream, whole milk, and kosher salt. Using a whisk, vigorously beat the mixture until it is completely smooth and no streaks of egg yolks or whites are visible. This ensures a consistent, creamy custard texture throughout the quiche. You can also add a pinch of black pepper at this stage if desired.

Assembly and Baking

Step Seven: Fill the Crust

Carefully spread the cooled mixture of crispy bacon, tender mushrooms, and fragrant onions and garlic evenly over the bottom of your par-baked pie crust. Then, generously sprinkle the shredded smoked Gouda cheese over the vegetable and bacon mixture. Distribute the ingredients well to ensure every slice of quiche contains a balanced blend of flavors.

Step Eight: Bake Until Set

Gently and slowly pour the prepared egg custard mixture over the fillings in the pie crust. Be careful not to overfill. If desired, you can garnish the top with a few extra bacon crumbles or thinly sliced scallions for visual appeal and an extra flavor boost. Transfer the quiche to the preheated 350℉ (177℃) oven. Bake for approximately 30 minutes on the center rack. For the final 10-15 minutes, move the quiche to the bottom third of the oven. This helps ensure the bottom crust becomes beautifully golden and fully baked, preventing any sogginess. The quiche is done when the edges are slightly puffed, and the very center has a gentle jiggle but is not liquid or “sloshy.”

Once baked, allow the quiche to cool on a wire rack for at least 20-30 minutes before slicing. This resting period is crucial, as it allows the custard to fully set, ensuring clean, elegant slices that hold their shape beautifully. Enjoy your perfectly crafted bacon mushroom quiche with smoked gouda!

Expert Tips for the Perfect Quiche

Achieving a truly exceptional quiche, especially one as flavorful as our Bacon Mushroom Quiche with Smoked Gouda, involves a few crucial techniques and insights. These expert tips will help you avoid common pitfalls and ensure your quiche turns out perfectly every time:

• Always Opt for a Homemade Pie Crust: While convenient, store-bought pie crusts often fall short in terms of flavor, texture, and structural integrity. They tend to crack easily, are harder to handle, and are typically much thinner than homemade versions, leading to a hard, brittle, or bland crust. Our all-butter pie crust provides an unparalleled flaky, tender, and rich base that truly elevates the quiche.
• Prevent a Soggy Bottom with an Egg White Seal: The bane of many quiches is a soggy bottom crust. To combat this, after the initial par-bake, brush the entire inside of your crust with a whisked egg white. This creates a protein barrier that seals the crust, preventing the moist custard from seeping in and making it wet. It’s a simple step that makes a dramatic difference.
• Don’t Rush the Mushrooms – Browning is Key: This is a critical step for maximum flavor. When sautéing the mushrooms, allow them to sit undisturbed in the pan after initially tossing them in fat. This gives them time to brown properly and release all their moisture. If the water hasn’t fully evaporated, it will release into your quiche during baking, resulting in a watery filling that dilutes the rich flavors. Patience here is rewarded with intensely savory, meaty mushrooms.
• Choose Smoked Gouda, Not Regular Gouda: The “smoked” aspect of the Gouda is absolutely vital for this recipe’s signature flavor. Regular Gouda, while pleasant, lacks the deep, sweet, and complex smoky notes that are designed to perfectly complement the bacon and mushrooms. Seeking out smoked Gouda will ensure you experience the full intended flavor profile of this quiche.
• Allow Adequate Cooling Time Before Slicing: It can be tempting to dive into a warm quiche straight out of the oven, but resist! Quiche needs time to rest and set after baking, typically 20-30 minutes on a wire rack. Skipping this step means the custard hasn’t fully solidified, and your slices might crumble or fall apart, losing their elegant structure.
• Strategic Oven Placement for a Golden Crust: To guarantee a perfectly baked, golden-brown crust, utilize different oven racks. For the first 30 minutes of baking, place the quiche on the center rack. Then, for the last 10-15 minutes, transfer it to the bottom third of the oven. This direct heat helps to crisp and brown the bottom crust effectively, ensuring no part of your quiche is undercooked or pale.

By following these tips, your Bacon Mushroom Smoked Gouda Quiche will be a showstopper every time, boasting a perfect crust and an incredibly flavorful, creamy filling.

Recipe Frequently Asked Questions

Can I make this bacon mushroom quiche ahead of time?

Absolutely! This bacon mushroom quiche is an excellent make-ahead dish. You can bake the entire quiche, let it cool completely, and then store it covered tightly in the refrigerator for up to one week. It can be served chilled, at room temperature, or gently reheated for a warm meal. For best results, allow it to come to room temperature before reheating to ensure even heating.

What’s the best way to reheat quiche?

To preserve the crispy crust and creamy filling, reheating quiche in the oven or toaster oven is ideal. Place individual slices in a 375°F (190°C) oven or toaster oven for about 10-15 minutes, or until heated through. If using an air fryer, heat at 375°F (190°C) for about 5-7 minutes. While you can microwave slices for convenience, be aware that the crust may lose its crispness, and the texture of the custard might be slightly altered.

Can I use a store-bought crust for this quiche?

Yes, you can use a store-bought pie crust for convenience, but be prepared for slightly different results compared to a homemade crust. Store-bought crusts are often thinner and may not achieve the same level of flakiness or richness. If you opt for a store-bought crust, adjust the par-baking times: reduce each portion of the par-baking instructions (initial bake and after egg wash) by approximately 5 minutes, as they tend to cook faster.

Storage & Make-Ahead Strategies for Your Quiche

Proper storage is key to enjoying your delicious bacon mushroom quiche for days to come, and its make-ahead friendly nature is one of its best attributes. Here’s how to store and prep efficiently:

Refrigerator Storage: To store baked quiche, allow it to cool completely at room temperature first. Then, cover the entire quiche loosely with plastic wrap or aluminum foil, or transfer individual slices into an airtight container. Stored this way, it will remain fresh for up to one week in the refrigerator. To reheat, place slices in a 375°F (190°C) oven or toaster oven for 10-15 minutes, or use short bursts in the microwave until warmed through. The oven methods are preferred for maintaining a crispy crust.

Freezer Storage: For longer storage, quiche freezes beautifully. Once the quiche has cooled completely after baking, wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn. Freeze for up to 2 months. To enjoy, thaw frozen slices overnight in the refrigerator. Then, reheat in a 350°F (175°C) oven until warmed through and the crust is crisp once more, which usually takes about 15-20 minutes for thawed slices.

Make-Ahead Preparation: This recipe is perfect for partial make-ahead prep. You can par-bake the pie crust a day in advance as directed, letting it cool completely before covering and refrigerating. Simultaneously, you can prep and cook all the filling ingredients (bacon, mushrooms, onions, garlic). Store these cooked components separately in airtight containers in the fridge. The next day, simply whisk the egg custard, assemble all the components into the par-baked crust, and bake fresh for an effortless meal that tastes like it took hours!

More Breakfast & Brunch Recipes You’ll Love

If you enjoyed this delightful bacon mushroom quiche, you’re sure to find more culinary inspiration among our other popular breakfast and brunch recipes. Explore these fantastic options to expand your repertoire of comforting and delicious morning meals:

• Homemade Mini Cinnamon Rolls (in Muffin Tin)
• Raspberry White Chocolate Muffins
• Earl Grey Scones with Lemon Glaze
• Baileys French Toast with Baileys Whipped Cream

Did you make this recipe? We’d love to hear from you! Share your culinary creations with us! Tag @thecozyplum on Instagram & Facebook and don’t forget to leave a star rating ⭐️ below! Your feedback helps us grow and inspires other home cooks.

Bacon Mushroom Quiche

Callan Wenner

Equipment

• 9″ pie plate
• Pie weights, or dried rice/beans
• Parchment paper
• Mixing bowls
• Large Skillet
• Whisk

Ingredients

• 1 disc all-butter pie crust (or store-bought)
• 1 egg white (to seal the crust)
• 6-8 slices bacon, cut into ½ inch pieces
• 2 cups sliced mushrooms
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• ¾ cup heavy whipping cream
• ½ cup whole milk
• 1 teaspoon kosher salt
• 4 oz smoked gouda, shredded
• Scallions for garnish (optional)

Instructions

1. If using the All-Butter Pie Crust, begin by making the dough and hydrating it in the fridge for about 2 hours (or overnight).
2. Roll out one disc of pie dough to ⅛” thick, or unroll one pre-made pie crust.
3. Add the crust to the pie plate and press into the bottoms and corners, then crimp the edges. Freeze the crust for 15 minutes, then dock all over with the tines of a fork.
4. Preheat the oven to 375℉/190℃. Add a piece of parchment paper to the crust and fill completely with pie weights (or dried rice/beans).
5. Par-bake the crust for 15 minutes (5 minutes for pre-made), then carefully remove the weights and parchment. Whisk an egg white with a splash of water, then brush all over the bottom and sides of the crust.
6. Continue baking (no weights) for another 10 minutes (5 minutes for pre-made), then remove to a wire rack to cool. Reduce the oven temperature to 350℉/177℃.
7. In a large pan, fry the bacon over medium heat until browned and crispy. Remove the bacon to a plate with a paper towel and keep all the grease in the pan.
8. In the same pan, add the mushrooms and toss in the fat then let it sit for a few minutes without touching it until some of the water begins to release. Add a sprinkle of salt and toss to coat, then let it sit again for another few minutes until cooked and browned. Transfer to the bacon bowl.
9. Add the onions and garlic (and a touch of olive oil or butter if there is no more grease in the pan) and cook until fragrant. Remove and mix it in with the bacon and mushrooms.
10. In a large bowl, whisk together the eggs, heavy cream, milk, and salt until no streaks of yolks or whites remain.
11. Add the slightly cooled vegetables and bacon to the pie crust, then sprinkle over the shredded cheese.
12. Carefully pour the egg filling into the pie dish. Top with sliced scallions (optional) and extra bacon crumbles.
13. Bake for 30 minutes in the center rack, then transfer to the bottom third of the oven for the final 10-15 minutes to ensure the bottom is fully baked.
14. The quiche is done when it’s slightly puffy around the edges with a gentle jiggle in the very center (but not sloshy).
15. Cool the quiche on a wire rack for 20-30 minutes, then slice and serve.

Video

A video tutorial for this recipe can be found on the original blog post, demonstrating each step for visual guidance.

Notes

Refrigerator: Store the cooled quiche covered with plastic wrap or foil (or in an airtight container) for up to one week. To reheat, warm slices in a 375°F oven or toaster oven for 10–15 minutes or microwave in short bursts until heated through.

Freezer: Let the quiche cool completely, then wrap individual slices tightly in plastic wrap and a layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through and the crust is crisp again.

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