Mushroom Bacon Breakfast Quiche

Start with a refriegerated premade pie crust to make this delicious quiche. While it includes breakfast ingredients, it is also perfect for brunch, lunch or even dinner!

Prep Time30

Cook Time50

Course: Breakfast, Brunch

Cuisine: American

Servings: pieces

Calories: 424kcal

Cost: $10

Ingredients

1 refrigerated pie crust (or homemade)
8 ounces bacon, chopped
1 small onion, peeled and diced
1 small red pepper, cored and diced
8 ounces mushrooms, sliced
4 large eggs
1 cup light cream
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese

Instructions

Preheat your oven to 325 degrees F. Roll out the pie crust and place it in a pie pan. Crimp the edges if desired with fingers or a fork. Prick holes over the bottom and inside of the crust, then cover the edges with a pie crust shield (or use aluminum foil). Bake the crust for 20 minutes or until it starts to turn a ligh golden brown. Set aside to cool.
In a large non stick frying pan saute the chopped bacon according to package instructions. (or about 10 -15 minutes on medium heat until is is slightly crispy) Drain the fat and set bacon on a plate with paper towels. Remove grease from pan leaving about a tablespoon or so to saute veggies.
Add the onion, red pepper, and mushrooms. Cook for about 10 minutes or until everything is softened and the onion becomes translucent. Return the bacon to the pan and mix it into the sauteed veggies.
Spoon the bacon & veggie mixture into the bottom of your pre-baked pie crust. Spread evenly. In a large bowl, whisk the eggs, cream, salt, and pepper together. Spread the shredded cheese in an even layer over the bacon & veggie mixture, then pour the egg mixture over top.
Heat oven to 350 degrees. Place the quiche into the oven on a baking sheet and bake for 45-55 minutes or until the center is completely set and the top of the quiche is golden browned. Cool for 15 minutes before serving.

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