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Bacon-Mushroom Quiche with Gruyere and Thyme

Maximize the mushroom flavor in this quiche by using shiitake mushrooms, oyster mushrooms, or cremini mushrooms.

4.0 by 13 people
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  • Makes: 6 servings
  • Prep: 40 mins
  • Bake: 12 mins to 13 mins 450°F
  • Bake: 25 mins to 30 mins 375°F

Bacon-Mushroom Quiche with Gruyere and Thyme



  1. Preheat oven to 450 degrees F. Let piecrust stand according to package directions. Ease piecrust into a 9-inch tart pan that has a removable bottom. Press pastry into fluted sides of pan; trim edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
  2. In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add mushrooms to the reserved drippings; cook until mushrooms are tender and liquid is evaporated.
  3. Stir in crumbled bacon, green onions, and thyme. In a medium bowl combine eggs and sour cream. Stir in bacon mixture and cheese. Pour into crust.
  4. Bake for 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean.* Cool on a wire rack for 2 hours. Place quiche in an airtight container; cover. Chill for 2 to 24 hours.
  5. Preheat oven to 350 degrees F. Place quiche on a baking sheet. Bake about 10 minutes or until warm in center. Cut into thin wedges.

From the Test Kitchen


To serve right away, cool quiche on a wire rack for 10 minutes. Cut into thin wedges.

Nutrition Facts (Bacon-Mushroom Quiche with Gruyere and Thyme)

    Per serving:
  • 363 kcal cal.,
  • 27 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 114 mg chol.,
  • 353 mg sodium,
  • 20 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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