Happy New Year!
We had an extra crust hanging out in the freezer, when I got home. Rather then making a pie, I decided to make a quiche, to use it up.
I thought it would fill the days between Christmas and New Year's, with a something a little bit different.
The recipe I found, was on the Internet. It ended up being by The Pioneer Woman, whose blog I read.
I liked the fact that it had lots of onions and mushrooms in it, in addition to the bacon and cheese.
This first photo is before cooking it.
It came out great, as if you had any doubt. The recipe seems to be for a deeper dish crust, then I had, so I cut down on the eggs and the other ingredients a bit (I put in 5 eggs, but could have probably gone with 6). I did not use artichoke hearts, since I had just used my package for Christmas Eve Dinner. Mushrooms I cut down to less than one box, because my Husband isn't a big fan. I also used 1 cup of half and half, instead of cream. It fit into a standard 8 inch pie crust, just fine. You understand, what's goin' on here? Hopefully you do, so here is her original recipe.
Quiche
3/4 pounds Thick Cut, Bacon (Your choice of flavor)
1 stick Butter
1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
2 boxes (5 Oz. Each) White Mushrooms, Washed And Sliced
1 can (14 oz) or package of Quartered Artichoke Hearts (no need to defrost them first, if frozen)
1 whole Pie Crust
7 whole Eggs
1-1/2 cup Heavy Cream (or half and half)
2 cups Grated Swiss Cheese (or any cheese you would like)
Salt And Pepper, to taste
Fresh Parsley, Fresh Chives (optional)
Preparation Instructions
Preheat oven to 400 degrees.
In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.
Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)
With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.
Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.