Wednesday, May 6, 2015

Brunch Recipe: Bacon Mushroom Quiche

Mother's Day is almost here.  Treat your mom to a special homemade brunch.  Try this Bacon Mushroom Quiche recipe.

1 (9-inch) pie crust (homemade or store bought)
4 slices of bacon
1/2 cup chopped onion
6 cremini mushrooms, sliced
1 pressed garlic clove
1 cup of shredded cheddar cheese
3 large eggs
1 cup of half n half or milk
1 t parsley
salt and pepper

Preheat your 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. Then add the cheddar cheese. In a separate bowl, mix the eggs and half and half together with a whisk. Pour egg mixture over the pie. Top with parsley and salt and pepper. Bake for 35-40 minutes. Let stand for at least 5 minutes to set before serving.

This is also perfect if you are hosting weekend guests, inviting friends over or just want to enjoy breakfast or brunch at home.  I love waking up in the morning, getting the coffee brewing and then thinking about what I'm going to make for breakfast. Bacon omelets are the usual served with toast and homemade jam. Sometimes we'll do french toast or pancakes or scones or a yogurt parfait or a combination if we're having company over.  You could make it an entire day affair and make soup later.


Maria said...

Just found your blog, love it! The quiche looks great!

Capital Cooking said...

Thanks Maria!

Tom said...

I love quiches like this -- nice recipe! I saw Sara Moulton use a crumb crust made from ground up
Triscuits (about a cup) and half a stick of melted butter, pressed into a pie plate and pre-baked until it starts to brown (about 8 minutes). Really tasty, and quicker than rolling out pie dough, even if you already have it made.

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