Round 2 Recipe-Bacon and Mushroom Quiche

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 slices bacon
  • 1/2 medium onion, diced
  • Mushroom stems, leftover from Bacon Stuffed Mushrooms recipe, chopped
  • 5 eggs
  • 1/2 cup milk
  • 1 tablespoon freshly chopped parsley leaves
  • 1 teaspoon freshly chopped thyme leaves
  • Salt and freshly ground black pepper
  • 1/2 cup grated mozzarella cheese
  • 1 frozen, pre-made pie shell in the foil pie plate
Directions
  • Preheat the oven to 375 degrees F.

  • In a large skillet over medium heat, add the bacon and cook until crisp. Remove from pan and drain on a brown paper bag or paper towels and reserve the fat in the pan. Chop the bacon when cooled and reserve.

  • To the same skillet with reserved bacon fat, add the onions and mushroom stems and cook until the onions are translucent and the mushrooms are browned, about 5 minutes.

  • In a large bowl mix together the eggs, milk, herbs and salt and pepper, to taste. Stir in the cheese, the reserved bacon and the mushroom mixture.

  • Pour the filling into the pie crust. Put on a baking sheet and bake until the quiche has set and top and crust has browned, about 30 to 35 minutes.


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