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This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

slice of Quiche Lorraine with dressed greens

I’m not gonna lie. To make a quiche like this is no small feat. First, you have to make your own pie crust. If you go to the trouble to make a homemade quiche and you use a premade pie crust, it just won’t be the same. Then, you have to cook up the bacon, but who doesn’t love doing that for the sheer reason of getting to steal a piece? Then you have to cook up your leeks and your mushrooms so that all the liquid is gone. But when it all comes together – OH MY – this quiche is so freaking amazing.

Quiche Lorraine with bacon and cheese

My husband still vows that he doesn’t like cooked eggs. Meaning, he loves them fried or scrambled, but not any type of egg casserole dish. I served him up a piece of this quiche for dinner with some beautiful greens and his eyes lit up.

looking down at homemade Quiche Lorraine with bacon

By no means am I going to tell you that this is healthy. The butter in the pie crust along with the bacon and heavy cream make this quiche taste like heaven, but your thighs might not agree. It is rich. It is delicious. It is heavenly.

A slice of bacon Quiche Lorraine with spinach

Just look at that flaky crust! My mom would be so proud of me.

A close up of Quiche Lorraine with bacon, leeks and mushrooms

In fact, I would do pretty much everything for this meal at this exact moment.

A plate of Quiche Lorraine with greens on the side

So if you’ve never made a quiche or have been looking for a recipe, I can honestly tell you that this is the most delicious quiche I’ve ever eaten. YUM!a bite of bacon mushroom Quiche Lorraine on fork

Bacon Leek Mushroom Quiche Lorraine

Prep30 minutes
Cook1 hour 20 minutes
Total1 hour 50 minutes
Servings 8 servings
This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.


  • 1 9-inch pie crust see link in notes for recipe
  • 1 cup bacon cooked and chopped
  • 2 large leeks (or 4 small leeks), white part only sliced
  • 8 ounces fresh mushrooms sliced
  • 1/4 cup white wine
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1/2 cup milk
  • 1/4 cup parmesan cheese


  • Preheat oven to 400 degrees F.
  • Make your pie crust according to the directions in the post. Roll out into a large thin circle that is larger than your tart pan so that when you transfer it to your pan, it will cover the bottom and go up the sides.
  • Gently fold dough into quarters, transfer to tart pan, unfold, and press dough up the sides. Use the rolling pin to roll over the top and cut off any excess dough. Use your fingers to push up the sides to raise the dough up a little taller than the edge all around.
  • Directly cover the dough with aluminum foil and weigh down with pie weights, dry rice, or uncooked beans. Bake in the preheated oven 8-9 minutes covered and then another 2-3 minutes uncovered. Remove from oven just when dough is starting to turn golden.
  • While the crust is cooking, get your bacon ends and pieces cooking. When done, transfer cooked bacon to a paper towel lined plate. If using a 16 ounce package, use half the bacon for something else (or just eat it while you're cooking).
  • Drain all but 2 tablespoons of the bacon grease from your pan. Over medium high heat, add your sliced leaks and 1/2 cup water and cover. Allow to cook, covered, for about 15min. Add sliced mushrooms, cover, cook for another 5 minutes. Uncover and continue cooking until all of the liquid has evaporated, about another 10 minutes. Add in wine and scrape the bottom of the pan with a wooden spoon to release any goodness and deglaze pan. Allow to cook until all liquid has evaporated, about another 5 minutes.
  • Reduce oven temperature to 375 degrees F.
  • In large bowl, whisk together eggs, cream, and milk. Stir in leeks, mushrooms, and bacon. Gently pour into pastry shell - it will go all the way to the top. Sprinkle top of quiche with cheese.
  • Bake in preheated oven until slightly puffed and golden brown, about 25-35 minutes. Remove from tart pan to cut.
  • Serve warm with baby spinach that has been lightly dressed in olive oil and lemon juice.


recipe for homemade pie crust:


Calories: 285kcal, Carbohydrates: 16g, Protein: 7g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 108mg, Sodium: 208mg, Potassium: 228mg, Fiber: 1g, Sugar: 2g, Vitamin A: 946IU, Vitamin C: 3mg, Calcium: 100mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below
This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. 5 stars
    I’ve just started working with leeks and found out that I love them. When I came across this quiche recipe I knew I had to give it a try! Wow it was so good! Will be keeping on our rotation! Thank you!

  2. 5 stars
    I love the classics, and this quiche is one of my favorites. I followed your recipe to the tee, and it was a complete success.

  3. 5 stars
    This is a great recipe for weekend breakfast or brunch. The buttery crust and rich bacon just make this a wonderful dish.

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    Just wanted to say keep up the good work!