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Prep Time: 35 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour and 15 Minutes
Servings: 8-10


  • 1 Pat-In-Pan pie dough, recipe from Emeril Legasse
  • 6 ounces bacon, chopped
  • 3 cups thinly sliced onion
  • 8 ounces thinly sliced button mushrooms
  • 2 teaspoons fresh thyme
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 5 large eggs
  • 4 ounces grated Gruyere I use Asiago because I always have it. Directions


  1. Preheat the oven to 375 degrees F.

  2. Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge.

  3. Set aside in the refrigerator as you prepare the quiche.

  4. Set a 12-inch saute pan over medium heat, and add the bacon.

  5. Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes.

  6. Remove the bacon from the pan and drain on a paper-lined plate.

  7. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes.

  8. Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper.

  9. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes.

  10. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.

  11. In a medium bowl, combine the heavy cream and eggs and whisk until frothy.

  12. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top.

  13. Place the pie tin on a sheet pan and place in the oven.

  14. Bake until golden brown, and the custard has set, 35 to 40 minutes.

  15. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.

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