Mushroom Quiche
This tasty Mushroom Quiche is easy to make plus it can be served for breakfast or brunch as well as lunch and dinner with a side salad!
Ingredients
- 1 9-inch Foolproof Pie Dough see Recipe
- 3 slices bacon, cut into small pieces
- 1 tbsp. butter
- 1/2 cup red onions, finely chopped
- 1/2 cup red peppers, finely chopped
- 1 lb. mushrooms, washed and slices
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 large cloves garlic, pressed
- 1 tbsp. fresh thyme leaves, chopped tips & tricks
- 3 large free-range eggs, beaten
- 1 cup 35% heavy cream
- 1 pinch freshly grated nutmeg
- 1 tsp. hot paprika, or to taste
- 1 1/2 cups Gouda cheese (substitute Gruyère, Swiss or Emmental), grated
- 1/4 cup parsley, chopped tips & tricks
Directions
- Preheat oven to 375ºF and place pie dough in a 9-inch pie plate; set aside.
- In a non-stick skillet, add chopped bacon. Turn the heat on medium and render the fat slowly. Cook for 10 minutes or until crispy.
- Using a slotted spoon, transfer the bacon to a bowl and set aside.
- Melt butter and add onions; sauté for 1 minute. Add peppers and sauté for 1 minute.
- Add mushrooms, toss to coat in butter and season with freshly ground black pepper; stir constantly for 2 minutes. Let them cook for 8 minutes.
- Add garlic and thyme; sauté for 1 minute. Remove from the heat and set aside.
- In a large bowl, combine beaten eggs, heavy cream, cheese, parsley, paprika, and nutmeg. Whisk until blended.
- Add the bacon and mushroom mixture to the eggs; stir to mix.
- Pour mixture into the prepared pie plate and spread evenly; cover the edges with crust shield.
- Transfer to the preheated oven and bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean.
- Remove from the heat and let it rest for 7 to 8 minutes before serving.