Grand Cru, Mushroom, & Bacon Quiche

6 to 8 servings
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This cheese, mushroom & bacon quiche makes a memorable brunch, but don't overlook it for a special lunch or lighter dinner too! Made with our award-winning Grand Cru® cheese.

Recipe by: Chef Karen Small, chef/owner of The Flying Fig


  • 1 (9-inch) prepared or homemade pie crust
  • 1/4 pound (4 ounces) chopped bacon
  • 1/2 pound (8 ounces) mixture of sliced oyster and shitake mushrooms
  • 2 leeks, trimmed and thinly sliced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon freshly ground nutmeg
  • 1 tablespoon chopped chives
  • Salt and pepper to taste
  • 6 eggs
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 2 cups (8 ounces) grated Roth Grand Cru® cheese


  1. Prebake pie crust according to package directions. Set aside.
  2. Heat oven to 425 degrees F.
  3. Sauté bacon in a skillet until fully cooked. Remove bacon, and place on paper towels. Set aside. Reserve half the bacon grease.
  4. Add sliced mushrooms to bacon grease. Cook 3 to 5 minutes, or until tender. Add leeks, and cook an additional 3 to 5 minutes. Return bacon to skillet, and add thyme, nutmeg, chives, salt, and pepper. Remove from heat.
  5. In a medium bowl, vigorously beat eggs. Add cream and milk, and beat until incorporated. Layer grated cheese and bacon mixture over crust, then pour egg mixture over.
  6. Bake quiche for 10 minutes. Reduce oven temperature to 350 degrees F, and bake 30 to 40 minutes more or until egg mixture is set.
  7. Remove from oven. Let cool at least 1 hour before serving.