Mushroom quiche

Mushroom Quiche

                             (Pioneer Woman)

Serves 8

¾ lb. thick cut bacon

1 stick butter

1 onion very thinly sliced

10 oz. mushrooms, sliced

7 eggs

1 ½ c. heavy cream

2 c. grated swiss cheese

S & P

Fresh parsley or chives (optional)

Pie crust (1 for deep dish tart pan or 2 for traditional pie plate size)

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 a few more minutes.  Salt mixture to taste.  Remove from heat and allow to cool for 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 and s & p, set aside.  (add cayenne pepper if you like a little kick)

With a slotted spoon, add mushroom mixture into the egg/cream mixture.  Stir together.  Add bacon and stir.  Add parsley or chives if desired.

Pour into pie crust and press to submerge the ingredients.  Cover loosely with foil, place on a baking sheet and bake at 400 for 1 hour. Bake slightly longer if quiche is overly jiggly (mine took 1 hr. 10 min., I would think baking time is less for traditional pie plate size)

Remove from oven and allow to set for at least 10 minutes before serving.  Remove quiche from pan and slice into wedges.

**Can make filling ahead and pour into tart shell when ready