Prepare the ingredients per the instructions above.

Preheat the oven to 375°F (190°C).

In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and drain on a paper towel-lined plate, leaving the bacon grease in the skillet.

Add the sliced mushrooms to the skillet with the bacon grease and cook until they are tender and golden brown, about 5-7 minutes.

Spread the cooked mushrooms and crispy bacon evenly over the bottom of the pie crust.

Sprinkle the shredded cheese on top.

In a mixing bowl, whisk together the eggs, cream, salt, and pepper until well combined.

Pour the egg mixture over the mushrooms, bacon, and cheese in the pie crust.

Carefully transfer the quiche to the preheated oven and bake for 25-30 minutes, or until the center is set and the top is golden brown.

While the quiche is baking, prepare the side salad by tossing the mixed greens and cherry tomatoes with balsamic vinaigrette in a bowl.

Once the quiche is done baking, remove it from the oven and let it cool for a few minutes before slicing.

Pour the orange juice into glasses.

Serve the quiche slices alongside the side salad and glasses of orange juice.