Mushroom, Bacon, and Gruyere Quiche (or: How to Feed Yourself Through Post-Holiday Poverty)

Happy New Year, everyone! Let’s all get started on a more hopeful, peaceful, and substantially less moronic 2017. (Why is that last one always the most difficult for some people?!)

So… how’s your post-holiday bank account doing? Credit card statements looking a little bloated? You could probably benefit from a pretty inexpensive meal that will last awhile, huh?

I bring you… quiche!

Quiches are definitely big players in the “take whatever’s in your fridge and throw it all in here” game. With an egg base, it basically becomes a giant baked omelette in a pie crust, and there is nothing about that that’s undesirable unless you don’t like eggs. In which case, get out of my house. I decided one night to set out on a journey to make a pie/omelette hybrid of my very own. And what a journey it was!

The original recipe from Renee’s Kitchen Adventures calls for shredded Swiss cheese. I didn’t know that was a thing, but my local store didn’t have it. While standing in the store frantically Googling decent substitutes, I learned that “Swiss cheese” is actually an umbrella term for several varieties of cheeses, like Emmental, or one of my favorites… Gruyere! I picked up a box of that and never looked back. Gruyere goes well with almost everything, but especially mushrooms.


My signature “oh shit!” moment came when I realized we didn’t have sherry in our house. I used some sauvignon blanc we had in our fridge because I’m alcohol-illiterate and had no idea if it’d make a huge impact. Truthfully, with only a tablespoon and a half of it in there, I didn’t taste it at all. I kept the original sherry in the recipe though, for people who probably know better than I do.

The original recipe makes enough to fill two pre-made pie shells. I halved it because we had no room in our freezer for an extra quiche, and we still had plenty for all three of us. It’s hearty, cheesy, and delicious… just make sure you layer it carefully so no one ingredient winds up clumped together. Like this:


Mushroom, Bacon, and Gruyere Cheese Quiche

  • Servings: 6
  • Print

Fills one pie shell.


  • 4 slices cooked bacon, chopped into¬†pieces
  • 1 pie shell (I used Marie Callender’s pastry shells), baked according to package directions¬†
  • 1 tbsp unsalted butter
  • 1/2 lb (8 oz) sliced white mushrooms
  • Pinch kosher salt
  • 1/4 tsp dried thyme
  • 1.5 tbsp cooking sherry
  • 4 large eggs
  • 1 C 2% milk
  • 1/2 tbsp all-purpose flour
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp Dijon mustard
  • 1 C shredded/grated gruyere cheese
  • 1/4 C grated Parmesan cheese


  1. Turn oven to 350 degrees F (be especially conscious of this if you just baked the pie shells and the oven is still warm!)
  2. In a skillet over medium heat, melt the butter. Add the mushrooms and thyme. Stir and cook until mushrooms are no longer raw and most of the moisture is absorbed.
  3. Sprinkle with a pinch of kosher salt.
  4. Add in the sherry.
  5. Stir to combine. Once the sherry is absorbed a little, add in the bacon.
  6. Once the bacon has crisped a little more and the sherry is absorbed, take the skillet off the heat and set aside.
  7. Whisk together the eggs, milk, flour, another pinch of salt, ground pepper, and Dijon mustard in a large bowl.
  8. In a small bowl, combine the cheeses.
  9. Assemble the quiche: spread a layer of the mushroom mixture onto the bottom of the pie shell (do not use all of the mixture!). Follow with a layer of the cheese, then some egg mixture. Repeat the layers until everything is used up.
  10. Place the filled pie shell on a baking pan.
  11. Bake for 40-45 minutes or until set. Allow it to cool for about 10 minutes before serving.





2 thoughts on “Mushroom, Bacon, and Gruyere Quiche (or: How to Feed Yourself Through Post-Holiday Poverty)

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