Mushroom, Onion, and Bacon Quiche With Gruyere |
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Prep Time: 60 Minutes Cook Time: 41 Minutes |
Ready In: 101 Minutes Servings: 6 |
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Marie Simmons Ingredients:
4 slices bacon |
1 tablespoon extra virgin olive oil |
12 ounces mushrooms, trimmed, wiped clean, and thinly sliced (white button, shiitakes, and creminis) |
1/2 cup finely chopped onion |
1 tablespoon finely chopped fresh flat-leaf parsley |
1 garlic clove, minced |
kosher salt |
fresh ground black pepper |
3 large eggs |
1 cup half-and-half |
2 teaspoons prepared mustard |
1 (9 inch) pie shells, baked |
3/4 cup grated gruyere cheese |
Directions:
1. Preheat oven to 375°.
2. Cook bacon in a big skillet until semicrisp; drain on paper towels.
3. Discard all but 1 tablespoon bacon fat from the skillet; add oil to skillet and heat over medium heat.
4. Add in mushrooms and onion; cook/stir until the mushrooms are lightly browned and the onion is tender, about 5 minutes.
5. Add in parsley and garlic; cook 1 minute.
6. Season with salt and pepper; remove from heat.
7. Snip bacon into 1/4 inch pieces and add to mushroom mixture.
8. In a bowl, whisk the eggs until light; stir in half-and-half and mustard.
9. Spoon mushroom mixture evenly into pie shell; sprinkle with cheese and add egg mixture.
10. Bake quiche until puffed and golden brown, about 35 minutes.
11. Serve warm or at room temperature, cut into wedges.
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