Bacon Mushroom Quiche Recipe

Quiche has long been a
dinner, or lunch, standby for me. It's easy
to make, can change flavors like a chameleon, and is a great way to use up
refrigerator tidbits from the produce bin. Once you get in the habit of making it, you'll rely upon quiche when
there's nothing left in the house to eat. Some ingredients are just worth calling staples. So after that grand introduction, I must
confess I hate the idiot who wrote a stupid book in the 80's insulting any man
who would eat quiche. Most men wouldn't be
caught near it for years after that. Bring
me the author, please, so I can slap him. Of course, by now he may have heart disease from all that meat
eating. Here's my most recent version,
but basically you just need the crust, the egg part, the cheese (in my
opinion), and then add whatever you want. Easy to make vegetarian style as well.

Bacon Mushroom Quiche Recipe

• 1 refrigerated pie crust
• 1/2 pound bacon
• 1/2 onion, chopped
• 8-10 medium mushrooms, sliced
• 4 eggs
• 2 cups cream (or whole milk)
• 1 cup grated cheese
• Salt & pepper 

Preheat oven to 425 degrees. Set crust out to bring to room
temperature. Cook bacon over medium high
heat until just cooked. Drain on paper
towels. Sauté onions and mushrooms, then
lightly season.  Beat eggs and cream,
then season with salt and pepper. Line
pie plate with crust. Break bacon into
pieces on top of crust. Top with
mushrooms and onions, then cheese. Pour
enough cream over to fill pan. Bake for
15 minutes, then reduce heat to 375 degrees and bake an additional 30
minutes. Serve with salad or some
veggies. Good.