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Bacon and Mushroom Breakfast Quiche

Looking for an easy brunch dish? This light and fluffy breakfast quiche is packed with bacon, mushrooms, tomatoes, peppers, and more. It’s a simple weekend recipe that family and friends will enjoy!

Ingredients

Scale
  • 2 premade deep dish frozen crust
  • 2 tablespoons butter
  • 6 large mushroom sliced
  • 1/2 onion finely chopped
  • 1/2 red pepper seeded and small dice
  • 1/2 green pepper seeded and small dice
  • 1 large clove garlic minced
  • 10 large eggs
  • 1 1/3 cups whole milk
  • 1 teaspoon ground mustard
  • 1 tablespoon fresh chive
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded cheddar
  • 1 1/2 cups shredded Swiss
  • 5 slices crispy cooked bacon chopped

Instructions

  1. Defrost frozen pie crust on the counter for about 30 minutes. Preheat oven to 350 degrees and cook the pie shells for ten minutes. Remove from oven.
  2. Add butter to large skillet over medium heat. When melted add mushrooms. Cook mushroom until moisture has evaporated and the mushrooms are starting to turn golden brown. Add the onion and cook for two minutes. Add the peppers and cook for additional 2-3 minutes. Turn heat to low and add garlic cook for 1 minute. Remove pan from heat.
  3. In large bowl beat eggs. Whisk in milk, ground mustard, chives, tarragon, and salt. Stir in cheddar, Swiss, pepper/mushroom mixture and bacon..
  4. Bake at 350 degrees for 55-60 minutes or until set.

Keywords: breakfast quiche, bacon and mushroom quiche, brunch quiche recipe, easy breakfast quiche

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