Bacon and Mushroom Quiche

Ingredients

• 1 tablespoonoil
• 250 g (9 oz)smoked back bacon, diced
• 1 mediumonion, finely chopped
• 250 g (9 oz)mushrooms, roughly chopped
• 1 teaspoonminced garlic (or garlic paste)
• 4 largeeggs
• 240 ml (1 US cup)full-cream milk (or semi-skimmed)
• 120 ml (1/2 US cup)double cream (or single cream)
• 1 teaspoonDijon mustard
• 6 tablespoonsself-raising flour
• 1/2 teaspoondried thyme (or fresh, finely chopped)
• 1/2 teaspoon (or to taste)salt
• 1/4 teaspoon (or to taste)ground black pepper
• 100 g (3.5 oz)Cheddar cheese, grated
• 100 g (3.5 oz)Gruyère cheese, grated

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Prepare the dish

   Lightly grease a round pie dish about 24 cm (9–10 inches) across with butter, oil or non-stick spray.

3. 3

   Brown the bacon

   Warm the oil in a frying pan over medium-high heat. Add the diced bacon and cook until lightly browned with a few caramelised spots, taking care not to let it become dry and crisp. Lift out the bacon, leave the oil in the pan and set the bacon aside.

4. 4

   Soften the onion

   Turn the heat down and add the onion. Cook gently, stirring from time to time, until soft and translucent.

5. 5

   Cook the mushrooms

   Add the mushrooms and garlic. Cook, stirring often to prevent sticking or burning, until the mushrooms are lightly browned.

6. 6

   Whisk the liquids

   In a large mixing bowl, whisk the eggs with the milk, cream and Dijon mustard until combined.

7. 7

   Add dry ingredients

   Sprinkle the self-raising flour, thyme, salt and black pepper over the egg mixture.

8. 8

   Smooth the mixture

   Whisk until no small flour lumps remain. Whisking briskly for 1–2 minutes helps make the mixture silky.

9. 9

   Fold in the cheese

   Add the grated Cheddar and Gruyère and fold them into the wet ingredients until evenly combined.

10. 10

    Add bacon and mushrooms

    Gently fold the cooked bacon and mushroom mixture through the filling so it is evenly distributed.

11. 11

    Fill the dish

    Pour the filling into the prepared dish. Use a fork to spread the ingredients evenly, avoiding areas that are crowded or sparse.

12. 12

    Add optional garnish

    For decoration, add a few extra mushroom slices and a little thyme and black pepper.

13. 13

    Bake until set

    Bake for 30–35 minutes, until golden on top and set. It should feel firm rather than wobbly.

14. 14

    Cool before slicing

    Let the quiche cool briefly so it can firm up before serving. For neater slices, cool it completely, then reheat gently.

What is crustless quiche?

Quiche is a savoury egg custard associated with French cuisine, often baked in pastry. This version skips the crust and adds flour to the filling, making a simpler, self-supporting bake.

Bacon and mushrooms bring smoky and savoury flavours, while Cheddar and Gruyère add richness. Cooking the fillings before mixing them into the eggs helps build flavour and keeps the mixture from being watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 387 calories, 17g protein, 9g carbs, 32g fat.

The eggs and bacon provide much of the protein, while the flour and milk contribute carbohydrates. Cream, cheese and bacon account for much of the fat; balance a slice with a generous green salad or steamed vegetables.

Why cook the fillings first?

Bacon: Brown it until lightly caramelised, but stop before it dries out; it will cook further in the oven.

Onion: Soften it gently in the bacon oil until translucent, which gives it a mellow flavour.

Mushrooms: Cook them with the garlic until lightly browned. This helps drive off some of their moisture before they go into the filling.

Getting a smooth filling

Whisk the eggs, milk, cream and mustard together first, then sprinkle in the flour, thyme and seasonings. Whisk briskly for 1–2 minutes and check for small flour lumps before adding the cheese.

Fold in the cheese, bacon and mushrooms rather than beating them through. This keeps the additions evenly spread without overworking the mixture.

How to tell when it is done

The top should be golden and the centre should feel firm, not wobbly, after 30–35 minutes at 180°C. If it still moves noticeably, give it a little longer and check again.

Resting helps the quiche firm up for serving. For especially tidy wedges, let it cool completely and reheat gently before slicing.

Choosing the cheeses

Cheddar brings a familiar sharpness, while Gruyère contributes a nutty, savoury note. Grating both cheeses helps them distribute through the filling and melt evenly.

The recipe uses a generous amount of cheese, so season carefully: taste the bacon before deciding whether to use the full measure of salt.

What to serve alongside

Serve warm or at room temperature with a crisp green salad, dressed leaves or steamed green vegetables. Their fresh, lightly sharp flavours work well alongside the rich cheese and cream.

For a more substantial meal, add new potatoes or crusty bread. Cut the quiche into eight portions for the stated serving count.

Recipe notes & tips

• Use a dish about 24 cm across so the filling bakes at the intended depth.
• Cook the mushrooms until lightly browned before adding them to the egg mixture.
• Whisk the flour in thoroughly and check the bowl for any small lumps.
• Fold the fillings in gently so they remain evenly distributed.
• Let the quiche rest before cutting to help the slices hold together.
• For the neatest portions, cool it completely and reheat gently before serving.

Variations

• Use single cream: Choose it instead of double cream for a less rich filling.
• Change the mushrooms: Use chestnut mushrooms for a deeper, earthier flavour.
• Try another cheese: Replace Gruyère with a similarly savoury melting cheese.
• Add fresh herbs: Use finely chopped fresh thyme in place of dried thyme.
• Garnish the top: Arrange a few mushroom slices on the filling before baking.

Common mistakes to avoid

• Overcooking the bacon: Take it off the heat once lightly browned so it does not dry out in the oven.
• Leaving mushrooms wet: Cook them until lightly browned before folding them into the filling.
• Lumpy batter: Whisk briskly for 1–2 minutes and check that no flour pockets remain.
• Uneven filling: Spread the bacon and mushrooms through the dish so each slice gets some.
• Cutting too soon: Let the quiche rest and firm up before slicing.
• Baking by colour alone: Check that the centre feels firm and is no longer wobbly.

How to store

Once cool, cover and refrigerate leftovers for up to 3 days. Reheat gently in the oven until warmed through, or serve chilled or at room temperature.

Frequently asked questions