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Bacon and Mushroom Mini Quiche

Perfect for breakfast or brunch, this bacon and mushroom mini quiche recipe is easy as can be!

Don’t let the ease of this recipe fool you though, because this is one of my favorite egg recipes to make for weekend brunch. Loaded with bacon, mushrooms, and cheese, the flavors come together to make the perfect individual quiche recipe.

Want more breakfast recipes?

After something sweet for breakfast? These cinnamon sugar scones are light, tender, and speckled with sweet cinnamon and sugar in every single bite. 

Or, how about these incredibly easy pumpkin oat pancakes topped with caramelized bananas for the ultimate delicious breakfast.

Bacon and Mushroom Mini Quiche

Quiche is an easy and delicious breakfast food that takes just a few minutes to prepare. This recipe uses bacon, mushrooms, and cheese which adds great flavor, but you can also experiment with whatever you have in your fridge for the filling.

Mini Quiche Ingredients:

Ingredients needed to make the Bacon and Mushroom Mini Quiche.
  • Ready to bake pie crust sheet
  • Large eggs
  • Heavy cream
  • Cheddar cheese
  • Salt
  • Pepper
  • Bacon
  • Mushrooms

Mini Quiche Directions {Step-by-Step with Photos}

Preheat oven to 350 degrees.

Cook the bacon over medium heat for 10-18 minutes, until it’s cooked to your desired crispness, flipping halfway through. Remove slices from pan and place on a paper towel covered plate, then blot with a paper towel to remove grease. Chop into small pieces.

Chop mushrooms into small pieces.

Spray the insides of a muffin tin with cooking spray.

Roll pie crust out onto a flat surface.

Using a cookie cutter or drinking glass, cut 12 circles out of the pie crust, and line 12 muffin tin cavities with one of the circles.

In a large bowl, beat eggs and heavy cream for 5 minutes.

Add salt, pepper, and cheese. Stir

Pour mixture into pie shells, using a spoon to help you evenly distribute the cheese.

Top with crumbled bacon and mushrooms.

Bake for 25-30 minutes, until you can insert a toothpick into the middle and it comes out clean.

Remove from oven and let set for about 5 minutes before serving.

Print the Recipe:

Yield: 12 mini quiche

Bacon and Mushroom Mini Quiche

Bacon and Mushroom Mini Quiche

Perfect for breakfast or brunch, this bacon and mushroom mini quiche recipe is easy as can be! Loaded with bacon, mushrooms, and cheese, the flavors come together to make the perfect individual quiche recipe.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 ready to bake pie crust sheet
  • 6 large eggs
  • 1 cup heavy cream
  • 8 oz cheddar cheese, shredded
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 slices bacon
  • ½ cup sliced mushrooms
  • Cooking spray

Instructions

    1. Preheat oven to 350 degrees.
    2. Cook the bacon over medium heat for 10-18 minutes, until it’s cooked to your desired crispness, flipping half way through. Remove slices from pan and place on paper towel covered plate, then blot with paper towel to remove grease. Chop into small pieces.
    3. Chop mushrooms into small pieces.
    4. Spray the insides of a muffin tin with cooking spray.
    5. Roll pie crust out onto a flat surface.
    6. Using a cookie cutter or drinking glass, cut 12 circles out of the pie crust, and line 12 muffin tin cavities with one of the circles.
    7. In a large bowl, beat eggs and heavy cream for 5 minutes.
    8. Add salt, pepper, and cheese. Stir
    9. Pour mixture into pie shells, using a spoon to help you evenly distribute the cheese.
    10. Top with crumbled bacon and mushrooms.
    11. Bake for 25-30 minutes, until you can insert a toothpick into the middle and it comes out clean.
    12. Remove from oven and let set for about 5 minutes before serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 260Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 137mgSodium: 321mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 10g

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and the amount of recipe prepared.

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Vickie Louise is the Founder and Editor-in-Chief of A Crazy Family. She is a stay at home mom of a little boy with a big personality. After having her son, she realized how important it is for moms to take care of themselves, physically and mentally. Vickie believes in the power of using social media and her online presence for good and is thrilled to provide you with a space to celebrate all that is awesome (and a little crazy) in the world.

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