Bacon and Mushroom Quiche

What brunch menu is complete without a good quiche.  This Bacon and Mushroom Quiche is the perfect addition to your brunch table.

Ingredients/What you’ll need:

• 1 Frozen Pie Shell.  At some point, I might try this with a homemade crust.  Today, let’s take the easy way out.

• 4 slices bacon.  I used an uncured organic bacon.  You can use whatever kind of bacon you want.
• 3/4 cup diced onion.  I prefer yellow onion because of the natural sweetness that comes out when cooking.
• 1-1/2 tablespoons butter.
• 8 ounces chopped mushrooms.  I used baby Bella today, but white button mushrooms (or a combination of both) will work just as well.
• 1/2 teaspoon salt, split into 1/4 + 1/4 teaspoons.  Half will go in with the mushrooms, and half will go in with the egg mixture.
• 2 teaspoons chopped fresh dill weed.  If you only have dried dill use half the amount since it is more intense in flavor.
• 1 teaspoon chopped fresh chives.
• 1 cup shredded gruyere cheese.  Gruyere is in the Swiss family of cheeses.  It is a great melting cheese, used often in fondue and has a lovely nutty flavor.
• 1/3 cup shredded white cheddar cheese.  This is another nice melting cheese with a mild flavor.
• 6 large eggs.
• 1-1/4 cups heavy cream.  Can you use milk?  You can, but you really shouldn’t.  The cream with the eggs essentially make a custard.  The lowest fat content I would go with is a half and half.

Steps to making the bacon and mushroom quiche:

• Preheat oven to 350 degrees Fahrenheit.
• Para-bake the pie crust for about 8 minutes.  Allow the crust to cool down before adding any other ingredients to it.  Put the pie crust on a baking sheet with foil on it.  This will save you clean up later.
• In a large pan on medium heat, cook the bacon until it is crispy-ish.  You want it slightly crisp but not dry.

• Remove the bacon from the pan and crumble or chop. Add the crumbled bacon to the pie shell. Do not drain the fat from the pan.  The onions will get a nice flavor from the bacon fat.
• Lower the heat to a low-medium and add the onions.  Cook until the onions soften and begin to caramelize.

• To the same pan, add the butter, the mushrooms, and 1/4 teaspoon of the salt.
  • Cook until the mushrooms have reduced in size and have released most of the water.  It will take about 8 minutes.  We don’t want anything with a high water content in the quiche because it can water it down.  We want it creamy, not watery.
  • Stir the dill and chives into the mushroom mixture.
  • Remove the mushroom mixture from the stove and allow it to cool down.  We don’t want to cook the eggs before they have a chance to bake in the oven.
  • Once at room temperature, add the mushroom mixture to the pie shell.

• Top the mushroom mixture with the cheeses.

• In a bowl, beat the eggs and heavy cream, along with the remaining salt.  Pour the egg custard mixture in the pie shell.

• Bake for about 40 to 44 minutes, or until the quiche is set the the top is golden.  Enjoy warm or at room temperature.

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