Bacon and Mushroom Quiche
A bakery recipe for a top-rated Bacon and Mushroom Quiche that's loaded with Canadian bacon morsels, cheddar cheese and fresh mushrooms!
Servings 8 servings
- 1 9" pastry shell raw
- 4 large eggs
- 1/4 cup milk
- 3/4 cup half and half cream
- 1/4 cup chopped green peppers
- 1/8 cup chopped onion
- 1/4 cup chopped cremini mushrooms
- 2 slices Canadian bacon cooked and crumbled
- 1/2 cup sharp cheddar cheese
- salt and pepper
Heat oven to 375°.
Use a fork to dock the pastry shell and pre-bake it for 8 minutes (it will not be fully cooked) and then turn the oven down to 350°; set aside.
Scatter the peppers, onions, mushrooms, bacon and cheese in the pastry shell.
In a blender, or using a whisk, combine the eggs, milk and cream and beat well until fully blended.
Poor the egg mixture into the shell and sprinkle the top with salt and pepper.
Bake for 30-35 minutes, just until quiche is set. Let quiche stand for 10 minutes before serving.
Store remaining quiche in the refrigerator for up to 3 days.
If made ahead, reheat the quiche in a 325° oven for 15-20 minutes.
Serving: 1g | Calories: 108kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 152mg | Potassium: 119mg | Vitamin A: 300IU | Vitamin C: 4.1mg | Calcium: 96mg | Iron: 0.5mg