The Humpherys Family

Mushroom Bacon Quiche

Recipe Added:  5/25/2012
3/4 lbs thick peppered bacon
1 stick butter
1 onion, thinly sliced
2 5-oz boxes mushrooms, sliced
1 pie crust
7 eggs
1 1/2 cup heavy cream
2 cups grated Swiss cheese
salt and pepper, to taste
Optional: fresh parsley, chives
 Version Two
1 unbaked deep dish pie crust
2 yellow onions, sliced
2 Tbsp butter
8 slices bacon
8 eggs
1 1/2 cup heavy cream or 1/2 & 1/2
salt and pepper, to taste
2 cups sharp Cheddar cheese, grated
Preheat oven to 400. In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan. Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and cook for a few more minutes. salt to taste. Remove from heat and cool about 20 minutes. Roll out pie crust and press into deep dish tart pan.

In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. Add mushroom mixture into egg mixture and stir together. Add bacon and stir. Add parsley or chives, if desired. Pour into pie crust and press into crust. Cover loosely with foil, place on a baking sheet, and bake at 400 for 1 hour. Bake for slightly longer if quiche is jiggly. Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.
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