Monday, October 22, 2012

At Home: Bacon Mushroom Quiche

I haven't made breakfast in a while, so this next installment of What Micky Eats...At Home features a fancier dish that will impress your family and house guests.  This Bacon Mushroom Quiche is pretty easy to make and can be customized with any of your favorite ingredients.  Nevertheless, the classic combination of bacon and mushrooms with cheese and onions is both delicious and comforting as your morning meal.  Serves 4 - 6.

Bacon Mushroom Quiche (Adapted from Capital Cooking)
  • 1 (9-inch) pie crust (homemade or store bought)
  • 5 slices of bacon
  • ½ cup onion, chopped
  • 1 carton sliced mushrooms
  • 1 garlic clove, minced
  • 1 cup of shredded cheddar cheese
  • 3 large eggs
  • 1 cup of milk
  • 1 teasp parsley
  • salt and pepper


- Preheat oven to 375 degrees.
- Place pie dough into a tart pan or a pie plate and set aside.
- Fry bacon over medium heat until cooked. Remove the bacon and drain on a paper towel and then crumble into the bottom of the pie dough.
- Use the rendered fat to cook the mushrooms and chopped onion and garlic.
- Add salt and pepper to taste. Spread the mixture onto the bottom of the pie dough.
- Add the cheddar cheese.
- In a separate bowl, mix the eggs and milk together with a whisk.
- Pour egg mixture over the pie. Top with parsley and salt and pepper.
- Bake for 45 minutes, or until the center is no longer runny.
- Let stand for at least 5 minutes to set before serving.


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