Mushroom and Bacon Quiche

Last Updated on April 10, 2026 by Sarah

This mushroom and bacon quiche is an easy and flavourful dish. Paired with a fresh green salad, it is perfect for brunch, lunch or a light evening meal.

This mushroom and bacon quiche is a simpler version of my bacon, leek and mushroom quiche, with a more classic flavour that lets the mushrooms and bacon stand out. And, if you want more simple weeknight dinner inspiration, check out my Flexible Weeknight Dinner Plan.

Here in France, quiche is a staple dish. I don’t think I’m wrong when I say that most families make quiche at least once a week! Everyone has their favourite recipe, their own way of making it, and they enjoy it served with a fresh green salad with a homemade, mustard-rich dressing!

In fact, the very first time I ever had a homemade quiche was in France. We visited my husband’s elderly uncle and he had prepared us a quiche for lunch. I was so impressed! Back home in England, we tended to buy quiches frozen, I had no idea how easy it was to make from scratch!

Homemade Pastry is Best

Most people here buy their pastry ready-made from the supermarket – there is a huge choice! Puff pastry, sweet pastry, shortcrust pastry… It comes ready rolled on baking parchment in a round shape that is the perfect size for a quiche or tart. It is so handy, most people don’t even consider making their own.

But I’m going to let you in on a little secret… I have never actually liked quiche! That is, until I started making my own pastry. Now I enjoy it as much as every other person here in France! There is something about the flavour of shop bought pastry that I just really don’t like, so when I realised how easy it is to make my own, I stopped buying the ready-made pastry and found that I enjoyed quiches and tarts a lot more!

That said, making your own pastry makes this dish a little more complicated, so absolutely, if you are short on time, go ahead and buy a good quality ready-made pastry. I still do sometimes!

If you are looking for a gluten and dairy free quiche recipe, check out this one. I will also explain below how to make this Bacon and Mushroom Quiche gluten free.

So, let’s get down to it and find out just how easy this quiche is to make!

Ingredients Needed to Make Mushroom and Bacon Quiche

• 1 shortcrust or puff pastry (homemade or shop bought – find my favourite sourdough version here)
• 300g Bacon (lardons)
• 200g Mushrooms
• 4 eggs
• 3 tbsp flour
• 400ml milk
• 1 tbsp mustard
• 150g grated cheese
• 1 tsp salt and pepper, to taste

Pastry

I recommend using shortcrust pastry for this quiche, but you can really use whatever you prefer. Many people here in France like to use puff pastry for quiches. However, that can be a real fuss to make from scratch. I have made Farmhouse on Boone’s sourdough puff pastry recipe in the past and it has worked very well!

The shortcrust pastry I prefer to use is this Sourdough Discard Pastry Crust recipe. I find it extremely easy to roll out, I enjoy the slightly tangy flavour, and I appreciate the health benefits of letting it ferment in the fridge for several hours.

If you are not into sourdough, BBC Good Food has a good standard shortcrust pastry recipe. And if you are looking for a gluten free version, the pastry in this Gluten Free Quiche recipe has a lot of flavour.

How to Make This Mushroom and Bacon Quiche Recipe

Preheat oven to 200°C

Grease and/or line a 28-30 cm diameter round tin or quiche dish. Roll out the pastry (if using homemade). Place the pastry in the tin and prick all over with a fork. Cover with parchment paper and add some dried beans or pastry beads. Bake in the oven for 15 mins.

Meanwhile, fry the bacon until browned.

Add the mushrooms and continue frying until softened.

Prepare the filling by whisking together the eggs, flour, milk, salt and pepper. Add the cheese.

When the pastry has finished blind baking, remove the parchment paper and beans. Spread the mustard on top of the pastry. Arrange the bacon and mushrooms evenly over the pastry base making sure that the mixture is not too wet. I suggest removing any excess water before adding the mixture to your pastry.

Pour over the egg filling. I like to make sure the cheese is evenly distributed so that each mouthful gets some cheese.

Bake in the oven for another 20-25 mins. Serve with green salad.

Gluten and Dairy Free Mushroom and Bacon Quiche

This recipe can be made gluten and dairy free by making the following simple swaps:

• Use a vegan milk alternative instead of milk.
• Leave out the cheese – the quiche will be just as good, I promise!
• Use a gluten free pastry.
• Use cornflour or arrowroot instead of flour in the filling.

Make Ahead and Storage Options

Make the whole quiche when you have time to eat later in the week. It keeps in the fridge for 3 days or in the freezer for 3 months. Cover with foil and reheat straight from the fridge or from frozen in the oven at 180°C. A whole frozen quiche will take 30-40 mins or 15-20 if only refrigerated. If you reheat slices, it will not take as long.

Tips for a Successful Quiche

For my top tips for a perfect pastry crust, check out this recipe.

• Blind bake the pastry before adding the filling: this is an important step that will give you a crispy pastry crust, even underneath. It will also help to prevent the filling from escaping.
• Pricking the pastry before baking will prevent the pastry from puffing up.
• Smother the base of the quiche with mustard: this adds a huge punch of flavour to the finished quiche!
• Use milk and flour: this quiche recipe differs from other more traditional recipes in that it uses milk and flour instead of cream. I prefer the lighter texture and flavour this brings to the quiche.
• Adding the cheese to the egg and milk mixturen will help to distribute the cheese throughout the quiche, which improves both flavour and texture.
• Let your quiche cool completely before cutting it up if you want a clean slice of quiche, this will give the filling a chance to firm up.

Did you try this recipe, let me know how you liked it in the comments below!

And don’t forget to check out my Flexible Weeknight Dinner Plan for more quick and easy recipes.

mushroom and bacon quiche

This mushroom and bacon quiche is an easy and flavourful dish. Paired with a fresh green salad, it is perfect for brunch, lunch or a light evening meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Ingredients

  

• 1 shortcrust or puff pastry homemade or shop bought
• 300 g Bacon lardons
• 200 g Mushrooms
• 4 eggs
• 3 tbsp flour
• 400 ml milk
• 1 tbsp mustard
• 150 g grated cheese
• 1 tsp salt and pepper to taste

Instructions

 

• Preheat oven to 200°C
• Grease and/or line a 28-30 cm diameter round tin or quiche dish. Roll out the pastry (if using homemade). Place the pastry in the tin and prick all over with a fork. Cover with parchment paper and add some dried beans or pastry beads. Bake in the oven for 15 mins.
• Meanwhile, fry the bacon until browned.
• Add the mushrooms and continue frying until softened.
• Prepare the filling by whisking together the eggs, flour, milk, salt and pepper. Add the cheese.
• When the pastry has finished blind baking, remove the parchment paper and beans. Spread the mustard on top of the pastry. Arrange the bacon and mushrooms evenly over the pastry base making sure that the mixture is not too wet. I suggest removing any excess water before adding the mixture to your pastry.
• Pour over the egg filling. I like to make sure the cheese is evenly distributed so that each mouthful gets some cheese.
• Bake in the oven for another 20-25 mins. Serve with green salad.

Notes

Blind bake the pastry before adding the filling: this is an important step that will give you a crispy pastry crust, even underneath. It will also help to prevent the filling from escaping.

Pricking the pastry before baking will prevent the pastry from puffing up.

Smother the base of the quiche with mustard: this adds a huge punch of flavour to the finished quiche!

Use milk and flour: this quiche recipe differs from other more traditional recipes in that it uses milk and flour instead of cream. I prefer the lighter texture and flavour this brings to the quiche.

Adding the cheese to the egg and milk mixturen will help to distribute the cheese throughout the quiche, which improves both flavour and texture.

Let your quiche cool completely before cutting it up if you want a clean slice of quiche, this will give the filling a chance to firm up.