Mushroom Quiche with Crisp Turkey Bacon and Sweet Onions

Mariel here…on behalf of Mary Anne. Since my mom has been over everyday helping me out with my little man and making sure I eat a proper dinner, I thought I’d do her a favor and write an intro to HER delicious quiche recipe, since she’d been fretting over finding the time. I wouldn’t want anything to keep her from making her afternoon rounds at my house…

Although I’ve insisted that my mom stop cooking for my husband – his schedule is erratic and he often prefers classy takeout treats like Subway and General Tso’s chicken – she can’t help but try and tempt his taste buds. She’ll whip up something delicious packed with all his favorite fattening flavors and then I’ll inevitably be the one to down the entire dish because he didn’t have an opportunity to actually eat it. If I’ve said it once, I’ve said it 1,000 times: “Cook for me, mom, not him!”

So she has been. But this recipe managed to find its way to my husband’s plate for a change and he paid my mom the ultimate implicit compliment: for three straight nights, he eschewed ordering takeout in favor of this decadent quiche. Real men DO in fact eat quiche, ladies and gentlemen.

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Mushroom Quiche with Turkey Bacon and Sweet Onions
Serves 6

1 refrigerated pie crust (1/2 of a 15 oz. package) – $1.49
1 large Vidalia onion, chopped fine – $0.89
3 Tablespoons sweet butter – stock
½ lb. sliced mushrooms (I used baby portobellas) – $1.99
3 Tablespoons cooking sherry – stock
½ lb. turkey bacon (I used nitrate and nitrite-free), crisply cooked and crumbled – $3.19
4 large eggs – stock
1 cup half and half – $1.79
¾ Teaspoon ground nutmeg – stock
salt and freshly ground pepper – stock
2 cups of packed, grated, Fontina cheese, divided (about 8 oz.) – $5.92
Grand Total Assuming a Well-Stocked Pantry: $15.27
Total Per Serving: $2.54

1. Preheat the oven to 450 degrees. Unroll the refrigerator crust and press lightly into a 9-inch deep-dish pie plate. Line the bottom of the pie plate with foil and sprinkle either metal pie weights or dried beans over the bottom.

2. Bake the crust for 10 minutes. Remove the foil and weights from the crust and set the dish aside. Reduce the oven temperature to 325 degrees.

3. Meanwhile, in a large sauté pan, melt the butter. Add the chopped onion and sauté over medium-high flame until the onion is soft and translucent, stirring frequently, about 5 minutes.

4. Add the mushrooms and continue cooking, stirring frequently, until the mushrooms are golden, about 10 minutes. Add the sherry and cook until the liquid is evaporated, about 2 minutes.

5. In a large bowl, whisk together the half and half, eggs, nutmeg, and salt and pepper. Stir in about 1 ½ cups of the grated cheese.

6. Sprinkle the crisp bacon evenly over the bottom of the prepared crust. Follow with the mushroom/onion mixture. Pour the egg custard into the crust and sprinkle with the remaining ½ cup of cheese.

7. Bake the quiche until golden and puffed, about 45 minutes. Allow to rest for 15 to 20 minutes before cutting into wedges. Serve with a crisp green salad.


  1. says

    What an absolutely beautiful quiche! Mine never look so perfectly layered like that. I love all of the wonderful flavors. Your mom can cook for me anytime! What a wonderful lady!

    • says

      This casserole is one of my cofrmot foods but I’ve never thought about putting bacon in it. Thanks for doubling the fat content of one of my faves because now you KNOW I’m going to add the stuff! :)

  2. Maggie's Mama says

    Ok, I love this blog.
    I just came upon it a few days ago.
    The title alone caught my eye and
    made me smile, as it nudged my inner frugal goddess soul.
    I made this for dinner this evening.
    By sheer luck I had all the ingredients on hand.
    I had to substitute Cognac for the the cooking sherry.
    I used freshly grated nutmeg. Classic dish and easy to assemble.
    This is a keeper. I shall place it in the front, of my recipe box.

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