Mushroom Bacon Quiche

A rich, flaky pie crust filled with an Egg Beaters custard made with sliced mushrooms, bacon and cheese

Hands On: 20 | Total: 60 | Makes: 8 servings (1 slice each)


  • 1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
  • 1 tablespoon Fleischmann's® Original-stick
  • 1 cup sliced fresh button mushrooms
  • 3/4 cup chopped yellow onion (3/4 cup = 1 small)
  • 3 slices fully cooked bacon, chopped

Ingredients (Continued):

  • 1-1/4 cups Egg Beaters® Original (1-1/4 cup = 10 oz)
  • 1/2 cup fat free half-and-half
  • 3/4 cup shredded reduced fat Mexican blend cheese
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 350°F. Unroll crust and place in 9-inch deep dish pie plate; pierce crust with fork. Bake 15 to 20 minutes or until light golden brown.
  2. Melt Fleischmann's in medium skillet over medium heat. Add mushrooms and onion; saute 3 to 5 minutes or until softened. Remove from heat; set aside.
  3. Combine bacon, Egg Beaters, half-and-half, cheese and pepper in medium bowl. Stir in mushroom-onion mixture. Pour into baked crust. Bake 40 to 45 minutes or until knife inserted near center comes out clean.
  4. Cool 5 minutes on wire rack. Cut into wedges; serve immediately.

Cook's Tips

This quiche may be made without pie crust. After preheating oven, spray bottom and sides of 9-inch pie plate with PAM® Original No-stick Cooking Spray. Sprinkle 1/2 cup bread crumbs over surface and shake to coat bottom and sides evenly with crumbs. Fill with Egg Beaters mixture and bake as described in Step 3.