Ingredients:
8 stripes of good thick bacon, chopped
pie crust
1/4 white onion, diced
8 oz. mushrooms, chopped/sliced
1 tbs thyme
1/2 tsp salt
1/4 tsp pepper
8 oz. gouda, 1/2 in. chunks
4 eggs
1 cup cream
1/2 tsp paprika
side salad (optional)
lemon vinaigrette dressing (optional)
Directions:
1. Preheat oven to 350 degrees. Cook bacon in skillet (I use cast iron) until nice and crispy. While the bacon is cooking, roll pie crust into pie pan. When the bacon is done, go ahead and create a layer of bacon at the bottom of the pie crust.
2. Add onions, mushrooms, thyme, salt, & pepper to the same skillet you cooked the bacon in (with the bacon grease). Cook on high for a few minutes until the onions begin to soften. While the mushrooms are cooking, top the bacon with the chunks of gouda.
3. In a bowl, mix together eggs, cream, & paprika. When the mushroom/onion mixture is ready, layer it over top of the bacon and gouda. Then pour the egg mixture over top. The eggs and cream will begin to fill in all of the nooks and crannies. Bake for 60 minutes, and let sit for 10 minutes before serving.
4. Enjoy!
I served my quiche with this side salad, asparagus, tomatoes, & basil with this lemon vinaigrette dressing.
