This tasty potato crust mushroom and bacon quiche features a crispy potato crust using smashed boiled potatoes rather than traditional pastry. It's packed with savoury mushrooms, crispy bacon and caramelised onions, then topped with tangy cheddar cheese and baked in a creamy egg custard. This quiche is ideal as a light lunch or supper alongside a crisp green salad or as a hearty side dish alongside a roast instead of the usual potatoes.
I love thinking up new and tasty recipes, and this potato crust mushroom and bacon cheese quiche is a goody!
I got the idea for using potatoes as a pastry case from something I saw on the internet, and thought it would be perfect to turn into a quiche along with some mushrooms, bacon and onions.
And I wasn't wrong!
The potato crust develops a delicious crispy edge after being baked in the oven, while the filling of bacon, onions and mushrooms sets perfectly in the egg custard, and goes perfectly with the potatoes.
The potato crust is made by boiling baby potatoes in their skins and once soft, the potatoes (skins and all) are roughly crushed with a fork before being pressed into a baking dish. Then, the potato crust is baked in the oven for 15 minutes and left to cool while you make the filling.
The filling is made by frying bacon lardons (or chopped up bacon) in a pan until it turns crispy. The onions are softened slowly for about 10 minutes until they turn golden, then the mushrooms are added and cooked until they soften and the moisture has evaporated.
I like to add a sprinkling of dried thyme along with the mushrooms for extra flavour because I aways think that mushrooms and thyme go so well together. If you enjoy the taste of thyme you might like to try this mushroom galette recipe. I've used thyme in that too!
Once the filling has cooled, it gets poured into the potato case, covered with a mixture of milk, cream and eggs, and topped with grated cheese before being baked for another 25 minutes or so until the filling has set.
And you end up with a gorgeous golden quiche with the most amazing flavours!
If you cut the potato crust quiche while it is still warm, it will be quite soft and you might need a spoon or a cake-lifter to help you ease it out of the dish. But once cold, it firms up nicely and you can easily cut slices and pick them up in your fingers.
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Ingredients
This will make one 10-inch (or 25-cm) potato crust bacon quiche
- Baby potatoes - I like using these potatoes as they are nice and waxy and form a firm crust. I prefer to keep the skins on the potatoes as this is a good source of fibre.
- Mushrooms - use your favourite variety of mushrooms. I used large white closed-cap mushrooms, but chestnuts, cremini or even button mushrooms are fine to use.
- Onion - white or yellow onions, which should be finely sliced. Substitute with red onions.
- Bacon - I use bacon lardons from my local supermarket as their particular brand is made with finely chopped bacon and hardly any fat. If the lardons in your supermarket are more fatty, then I would suggest using back bacon and cutting it into small pieces.
- Dried thyme - this adds a lovely fresh flavour to the mushrooms. You can substitute with fresh thyme if you prefer, but you should pull the leaves off the stem before using it. You will also need about three times the amount of fresh thyme as dried.
- Eggs - The eggs will be whisked with the milk and cream to form the custard. They help the custard to set.
- Milk - you can use either full-fat or semi-skimmed milk.
- Cream - I used double (or heavy) cream but you can substitute with single (or pouring) cream. If you don't want to use cream, substitute with extra milk and add an extra egg to ensure your custard sets.
- Salt - for seasoning. The amount you use in the custard will depend on how salty the bacon is. The salt is also used for boiling the potatoes.
- Grated cheese - I used cheddar. You can use any cheese that grates easily. It is used to sprinkle on top of the quiche before it goes into the oven.
- Olive oil - this is used to coat the baking dish. It not only stops the potato crust from sticking to the dish but also helps the potatoes brown slightly underneath. Substitute with any cooking oil.
**You can find the exact ingredient quantities you will need to make this potato crust bacon and mushroom quiche on the printable recipe card at the end of this post**
Instructions
No photos for the first step because everyone knows what potatoes in a pan of water look like!
Potato crust
Place the potatoes in a pan of lightly salted cold water and bring to a boil. Cover with a lid and boil for about 10 minutes or until the potatoes are soft enough to crush with a fork. You should be able to pierce them easily with a sharp knife.
Drain the potatoes into a colander and leave them until they are cool enough to handle.
Step 1: Brush your baking dish well with olive oil. Crush the potatoes roughly with a fork (including the skin) and transfer the crushed potatoes to the baking dish.
Step 2: Use your fingers to press the potatoes firmly onto the base and against the sides of the dish.
Step 3: Bake the potato crust in a hot oven (200C / 400F) for 15 to 20 minutes or until the potatoes feel firm and dry.
Bacon and mushroom filling
Step 4: Heat 1 tablespoon of oil in a frying pan and add the bacon lardons. Fry on low heat for about 5 minutes until the bacon starts to crisp. Transfer the cooked bacon to a mixing bowl, leaving any fat in the pan.
Step 5: Depending on how much fat was released from the bacon, you may need an extra splash of oil. Add the sliced onions to the pan, stir to coat them with oil, then cover the pan with a lid and leave for 10 minutes.
Step 6: Stir the onions occasionally, taking care they don't burn. Turn the heat down if necessary.
Step 7: Stir in the mushrooms and sprinkle in the dried thyme. Cover the pan with a lid and leave for 5 minutes to give the mushrooms time to soften and release their moisture.
Step 8: Remove the lid and turn up the heat slightly. Stir until the moisture from the mushrooms has evaporated. This shouldn't take more than 3 or 4 minutes.
Step 9: Transfer the mushrooms and onions to the mixing bowl with the bacon and mix well to combine evenly. Allow to cool for about 5 minutes.
Assemble and bake
Step 10: Add the cooled filling to the potato crust, spreading it out evenly.
Step 11: Combine the milk, cream, eggs, salt and black pepper to taste in a jug, then pour it slowly over the filling.
Step 12: Sprinkle with grated cheese.
Step 13: Bake in a preheated oven (190C / 375F) for 25 to 30 minutes until the filling has set and the edges of the potatoes are brown and crispy.
Tips for a successful outcome
Here are my top tips to ensure your potato crust bacon and mushroom quiche turns out perfectly every time.
- When coating the baking dish with olive oil, I find it least messy if I pour about 2 tablespoons of oil into the dish, then turn the dish slowly, allowing the oil to run all over the base and sides of the dish. Pour any excess oil back into the bottle.
- Crush the potatoes on a plate, a few at a time, and transfer them to the baking dish.
- Press the potatoes firmly with your fingers against the base and sides of the dish. Try to get them as even as possible, and do not leave any gaps that the filling could seep through. You could also use the bottom of a clean jam jar to press the potatoes to the base of the dish.
- When frying the bacon, it depends on how much fat is on the bacon pieces and whether you will need oil or not. You can skip the oil if there is a large amount of fat on the bacon.
- Leave the bacon grease in the pan and add an extra splash of oil only if necessary before adding the onions.
- Try to get the mushrooms and onions as dry as possible. If there is a lot of liquid from the mushrooms still in the pan, this may cause the filling not to set properly.
- When pouring the egg custard mixture over the filling, do it slowly so that the custard has time to sink down into the filling. If you pour it on too quickly, it will stay on top of the filling and may overflow before it has all been poured in.
- The amount of salt you will need for the custard will depend on how salty the bacon is. Take care not to oversalt.
- One final tip is to place the assembled quiche on a baking sheet before placing it in the oven. Not only does this make it easier to get the quiche in and out of the oven, but it also catches any drips that might overflow as the quiche is baking.
Serving suggestions
This is such a versatile recipe - you can serve it at any time of the day. And it's delicious served either hot or cold.
- Serve a slice for breakfast, topped with a fried egg;
- Pop a slice into your lunch box or serve it as a weekend brunch alongside a crispy green salad;
- Eat it as a quick and easy main meal with a pile of french fries and a side of baked beans;
- Or simply serve it as a hearty side in place of potatoes next time you're cooking a roast.
Variations
Here are a few ways to vary this recipe to suit yourself:
- Garlic - add finely chopped garlic when frying the onions.
- Hash brown crust - fry extra onions and combine these with the potatoes when forming the crust.
- Crispy - mix crushed potato chips (cheese and onion would be a good choice) with the cheese before sprinkling it over the top.
Equipment
To make this bacon and mushroom quiche with crushed potato crust, you will need the following main items of equipment:
- Saucepan - for boiling the potatoes.
- Large frying pan (with a lid) - for frying the onions, mushrooms and bacon.
- Baking dish - I used a 10-inch (or 25cm) diameter baking dish that was 2 inches (or 5cm) deep. The dish needs to be deep enough to allow you to fit all the filling in. You could use a slightly larger dish but then the pie would not be as deep.
Storage
This bacon and mushroom quiche can be stored in the refrigerator in a covered container for 3 to 4 days.
As I mentioned above, the quiche is delicious served cold, but if you would like to reheat it, you can place it on a baking tray in a hot oven (180C / 360F) for about 10 minutes until piping hot. You can also reheat it in the microwave.
I haven't tried to freeze this quiche yet, so I can't advise on whether it would freeze and defrost successfully. If you do freeze the quiche, I'd love to know how it turns out. Let me know in the comments.
Save for later
If you would like to make this potato crust bacon and mushroom quiche, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my savoury tart recipes page for other easy tart, quiche and mini pie recipes. Here are a few you might enjoy
📋The recipe
Potato crush bacon and mushroom quiche
(Click the stars to rate this recipe)
Equipment
- Saucepan
- Frying pan with lid
- Mixing bowl
- Baking dish 10-inch or 25-cm diameter
Ingredients
- 17½ ounces / 500 grams baby potatoes washed but unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 7 ounces / 200 grams bacon lardons or back bacon finely chopped
- 1 tablespoon olive oil
- 1 large onion peeled and finely sliced
- 7 ounces / 200 grams white mushrooms wiped and slicd
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 cup / 240 ml milk
- ⅓ cup / 80 ml double or heavy cream or substitute with milk and one extra egg
- 2 large eggs
- Salt to taste
- Ground black pepper to taste
- 2 ounces / 60 grams cheddar cheese grated
Instructions
Potato crust
- Place the potatoes in a pan of lightly salted cold water and bring to a boil. Cover with a lid and boil for about 10 minutes or until the potatoes are soft enough to crush with a fork. You should be able to pierce them easily with a sharp knife.17½ ounces / 500 grams baby potatoes, 1 teaspoon salt
- Drain the potatoes into a colander and leave them until they are cool enough to handle.
- Brush your baking dish well with olive oil. Crush the potatoes roughly with a fork (including the skin) and transfer the crushed potatoes to the baking dish.2 tablespoons olive oil
- Use your fingers to press the potatoes firmly onto the base and against the sides of the dish.
- Bake the potato crust in a hot oven (200C / 400F) for 15 to 20 minutes or until the potatoes feel firm and dry.
Bacon and mushroom filling
- Heat 1 tablespoon of oil in a frying pan and add the bacon lardons. Fry on low heat for about 5 minutes until the bacon starts to crisp. Transfer the cooked bacon to a mixing bowl, leaving any fat in the pan.7 ounces / 200 grams bacon lardons, 1 tablespoon olive oil
- Depending on how much fat was released from the bacon, you may need an extra splash of oil. Add the sliced onions to the pan, stir to coat them with oil, then cover the pan with a lid and leave for 10 minutes.1 large onion
- Stir the onions occasionally, taking care the onions don't burn. Turn the heat down if necessary.
- Stir in the mushrooms and sprinkle in the dried thyme. Cover the pan with a lid and leave for 5 minutes to give the mushrooms time to soften and release their moisture.7 ounces / 200 grams white mushrooms, 1 teaspoon dried thyme
- Remove the lid and turn up the heat slightly. Stir until the moisture from the mushrooms has evaporated. This shouldn't take more than 3 or 4 minutes.
- Transfer the mushrooms and onions to the mixing bowl with the bacon and mix well to combine evenly. Allow to cool for about 5 minutes.
Assemble and bake
- Preheat the oven to 195°C / 375°F.
- Add the cooled filling to the potato crust, spreading it out evenly.
- Combine the milk, cream, eggs, salt and black pepper to taste in a jug, then pour it slowly over the filling.1 cup / 240 ml milk, ⅓ cup / 80 ml double or heavy cream, 2 large eggs, Salt, Ground black pepper
- Sprinkle with grated cheese.2 ounces / 60 grams cheddar cheese
- Bake in a preheated oven (190C / 375F) for 25 to 30 minutes until the filling has set and the edges of the potatoes are brown and crispy.
Notes
- When coating the baking dish with olive oil, I find it least messy if I pour about 2 tablespoons of oil into the dish, then turn the dish slowly, allowing the oil to run all over the base and sides of the dish. Pour any excess oil back into the bottle.
- Crush the potatoes on a plate, a few at a time, and transfer them to the baking dish.
- Press the potatoes firmly with your fingers against the base and sides of the dish. Try to get them as even as possible, and do not leave any gaps that the filling could seep through. You could also use the bottom of a clean jam jar to press the potatoes to the base of the dish.
- When frying the bacon, it depends on how much fat is on the bacon pieces and whether you will need oil or not. You can skip the oil if there is a large amount of fat on the bacon.
- Leave the bacon grease in the pan and add an extra splash of oil only if necessary before adding the onions.
- Try to get the mushrooms and onions as dry as possible. If there is a lot of liquid from the mushrooms still in the pan, this may cause the filling not to set properly.
- When pouring the egg custard mixture over the filling, do it slowly so that the custard has time to sink down into the filling. If you pour it on too quickly, it will stay on top of the filling and may overflow before it has all been poured in.
- The amount of salt you will need for the custard will depend on how salty the bacon is. Take care not to oversalt.
- One final tip is to place the assembled quiche on a baking sheet before placing it in the oven. Not only does this make it easier to get the quiche in and out of the oven, but it also catches any drips that might overflow as the quiche is baking.
- This bacon and mushroom quiche can be stored in the refrigerator in a covered container for 3 to 4 days.
- The quiche is delicious served cold, but if you would like to reheat it, you can place it on a baking tray in a hot oven (180C / 360F) for about 10 minutes until piping hot. You can also reheat it in the microwave.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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