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Bacon, Swiss & Mushroom Quiche (with Pillsbury Deep‑Dish Crust)

Bychandra Edgerton

This Bacon, Swiss & Mushroom Quiche is one of my go to easy meals because it uses a store bought deep dish crust and ingredients I always have on hand. The half & half makes the custard extra creamy, and the bacon & mushrooms add so much flavor without any extra work. It’s the kind of simple, comforting recipe my family loves.

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Equipment

Ingredients

  • 1 Pillsbury deep‑dish pie crust (frozen)
  • 6 slices bacon, cooked and crumbled
  • ½–1 cup sliced mushrooms, sautéed
  • 1 cup shredded Swiss cheese
  • 4 large eggs
  • 1 cup half & half
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: pinch of garlic powder or onion powder

Instructions

  1. Preheat oven to 375°F.
  2. Place the frozen pie crust on a baking sheet for stability.
  3. Cook bacon until crisp; crumble and set aside.
  4. Sauté mushrooms in a little butter or bacon grease for 3–5 minutes until softened.
  5. Sprinkle bacon evenly into the bottom of the crust.
  6. Add mushrooms on top.
  7. Add shredded Swiss cheese.
  8. In a bowl, whisk together eggs, half & half, salt, pepper, and optional seasonings.
  9. Pour the egg mixture over the fillings.
  10. Bake 40–45 minutes, or until the center is set and the top is lightly golden.
  11. Let cool 10 minutes before slicing.

Notes for Bacon Swiss Mushroom Quiche

  • Half & half makes the quiche richer and creamier than milk.
  • Baby bella mushrooms add deeper flavor, but any mushroom works.
  • Swap Swiss for cheddar, mozzarella, or a blend.
  • Leftovers reheat well in the microwave or air fryer.

Storage

  • Refrigerator: Store leftover quiche in an airtight container for 3–4 days.
  • Reheat: Warm slices in the microwave for 30–45 seconds, or in the air fryer at 350°F for 3–5 minutes to crisp the crust.
  • Freezer: Wrap slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
  • Reheat from frozen: Microwave 1–2 minutes or bake at 350°F for 10–15 minutes until heated through.

If you want a quick cold lunch, try my Albacore Tuna Salad.

See all my recipes here.

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