Uncategorized Mushroom/ bacon quiche

Mushroom/ bacon quiche

Quiche recipe
1         1-2 deep dish 9 inch pie crust ( made at home or store-bought!)
1-2 cups filling ingredients: bacon, mushrooms, onions (can use broccoli and ham, or asparagus)
1-2 cups (3 oz – 6 oz) grated cheese:  Gruyere, Swiss, or Cheddar ( I add grated parmigiano)
2 large eggs
1 cup (8 oz) milk
1/2 cup (4 oz) cream
(For 2 quiche I used 3 cups of milk, 5 eggs, and  1 cup of cream)
Heat the oven to 350°F.  Cook bottom crust(s) for 10-13 minutes.  Cool.
2. Prepare the Filling: While the crust bakes, prepare quiche filling. Cook all ingredients till almost dry.
3. Prepare the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
4. Prepare the Custard Filling: Whisk together the eggs, milk, cream. Pour the custard into the pie crust. Sprinkle some grated parmigiana on top.
5. Bake the Quiche: Bake the quiche at 350°F for 40 minutes, until the edges are set but the quiche—stick a knife in the center, if it comes up clean, it’s done. Cool for at least 20 minutes.  I always serve quiche after it’s rested for a day or so.  Can freeze.
Quiche can be served cold or at room temperature (my husband’s choice) or warmed—my preference! If serving warm, heat in a 300°F oven until just warm to the touch.