Rich creamy quiche filled with bacon, mushrooms, and leek in every single bite. This bacon mushroom leek quiche is one of my favorite dishes for meal prep.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back this week to share with you a brand new recipe perfect for the fall.
With summer now behind us, and the kids are back in school, and we’re all busy with work, it’s definitely the time to find meals that are easy to prep and save for the rest of the week. One of my favorite recipes of late is this Bacon Mushroom Leek Quiche.
I used a store bought pie crust just to make life easier, but you can definitely make the pie crust from scratch. It’ll definitely be more buttery and flaky.
I love that this quiche is filled with easy to find ingredients, especially ones that you’re likely to have on hand. The best things about quiche is that you can easily substitute ingredients. Just keep the portions about the same.
For me, bacon and mushrooms go perfectly together. And I added leeks to the quiche to add flavor that doesn’t overpower everything else.
To make this quiche, first cook the bacon in a medium sized skillet until crispy. Place the bacon on a paper towel lined plate. That way the paper towel will soak most of the grease.
Pour the bacon grease out of the skillet. Wipe most of the skillet clean with a paper towel. And use the residue bacon grease to cook the mushrooms and leeks for a few minutes until tender. Or you can use vegetable oil. It’s up to you. Set the mushrooms and leek aside to cool for several minutes.
Preheat the oven to 350F.
While waiting for the oven to preheat, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like. Add torn up pieces of bacon, mushrooms and leek.
In a large mixing bowl, add eggs, whole milk, heavy cream, cheddar cheese, mozzarella cheese, and a pinch of salt. Whisk until combined. If you like, you can do all whole milk and not use heavy cream. But a little heavy cream does give a richer, creamier texture.
Dip a pastry brush into this egg mixture and brush on the top edges of the pie crust. This will help the pie crust evenly brown.
Pour this egg mixture over the bacon, mushrooms, and leeks. Sprinkle parmesan cheese on top.
Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.
Serve this bacon mushroom leek quiche warm.
Enjoy!
Andrea
- 5 slices of bacon
- 1 leek, thinly sliced
- 5-6 cremini mushrooms, sliced or roughly torn
- 1 9-inch pie crust
- 4 large eggs
- ½ cup cheddar cheese
- ½ cup mozzarella cheese
- ¾ cup whole milk
- ¼ cup heavy cream
- Pinch of salt
- ⅛ cup parmesan cheese
- Cook the bacon in a medium sized skillet until crispy. Place the bacon on a paper towel lined plate. That way the paper towel will soak up most of the grease.
- Pour the bacon grease out of the skillet. Wipe most of the skillet clean with a paper towel. And use the residue bacon grease to cook the mushrooms and leeks for a few minutes until tender. Or you can use vegetable oil. It’s up to you. Set the mushrooms and leek aside to cool for several minutes.
- Preheat the oven to 350F.
- While waiting for the oven to preheat, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like. Add torn up pieces of bacon, mushrooms and leek.
- In a large mixing bowl, add eggs, whole milk, heavy cream, cheddar cheese, mozzarella cheese, and a pinch of salt. Whisk until combined. If you like, you can do all whole milk and not use heavy cream. But a little heavy cream does give a richer, creamier texture.
- Dip a pastry brush into this egg mixture and brush on the top edges of the pie crust. This will help the pie crust evenly brown.
- Pour this egg mixture over the bacon, mushrooms, and leeks. Sprinkle parmesan cheese on top.
- Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.
- Serve this bacon mushroom leek quiche warm.
