Guest Post: Mushroom & Bacon Quiche

Recipe by Symone & Chantel – Double Dose of Vitamin C

A spring inspired mushroom and bacon quiche. A slice or two paired with a fresh green salad makes for the perfect Easter brunch!

Mushroom & Bacon Quiche

Prep time: 40 minutes    

Cook time:   30 minutes  

Total time: 1hr 10 mins

Serves: 1 pie (8 slices)


  • 1 lb mushrooms, sliced
  • ½ pack (or 6 slices) bacon, fried and chopped
  • 2 eggs
  • 1 cup marble cheese, shredded
  • 1 tbsp. olive oil
  • Pinch of garlic powder
  • 1 pastry pie crust
  • ½ yellow onion, finely diced
  • Salt and black pepper to taste


  1. Pre-heat oven to 350 degrees and bake pie crust for 10 minutes, set aside for later.
  2. To a frying pan, add bacon and fry until desired doneness, making sure not to overcook. Once done, remove from pan and set aside to allow bacon to cool.
  3. Over medium heat, add oil, mushrooms, onions, salt and bacon to a saucepan. Sauté and stir occasionally to allow flavours to combine, about 20 minutes. Once done, set mushroom mixture aside for later.
  4. To a bowl, whisk together 2 eggs, salt and garlic powder.
  5. Prior to assembling, add cheese to mushroom mixture and mix to combine. To the pre-baked pie shell, add mushroom mixture and evenly spread to cover the bottom of the shell.
  6. Next, pour eggs over top and bake for 25 minutes or until quiche is cooked through.
  7. To make this a balanced brunch, serve with your favourite side salad and enjoy!

 To check out more recipes from Symone & Chantel, you can follow them on their cooking adventures on Instagram.

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