I'm trying out recipes for Emily's bridal shower. This was really good, but I'm looking for more of a quiche.                                                                                                     

Cremini Mushroom, Bacon and Shallot Crustless Quiche

*(kind of more of a casserole than quiche)

Serves 8

8 thin slices bacon, about 6 oz.

4 T. unsalted butter

1 lb. cremini mushrooms or kinds, thinly sliced

½ t. salt

2 medium shallots, finely chopped (about ½ c.)

1 clove garlic, minced

2 T. minced flat leaf parsley

2 T. grated parmesan cheese

2 c. half and half

2 large eggs

2 large egg yolks

Pepper

Generous pinch of nutmeg

4 oz. Gruyere or Swiss

2 T. snipped fresh chives

Preheat oven to 350.  Cook bacon in medium skillet until crisp.  Drain on paper towels. Discard all but 2 T. of the bacon fat.  Add 2 T butter, mushrooms and ½ t. salt.  Cook, stirring over medium heat, until the mushroom juices evaporate, about 7-10 minutes.  Add shallots and cook until tender and mushrooms are golden, about 3 minutes more.  Add the garlic and parsley.  Remove from heat and cool slightly.

Brush a 9” glass pie pan with butter and sprinkle evenly with the grated parmesan.  Place pan on a baking sheet.  Scatter half the Gruyere or swiss cheese into the pan and crumble the bacon on top.  Add ¾ of the mushrooms, then the remaining cheese.

Whisk the half and half, eggs and yolks in a large glass measuring cup.  Season with salt, pepper and nutmeg.  Pour the custard over the fillings.  Top with remaining mushroom mixture and sprinkle with chives.

Bake until set in the center, about 40-50 minutes.  Cool.