Tuesday, January 11, 2011

Wild Mushroom, Bacon, and Cheddar Quiche

I was looking for a quiche-style type for dish for Christmas Eve Brunch that wasn't too heavy on the eggs and had some extra flavors. This recipe definitely fit the bill, with the woody taste of mushrooms blending with the creamy cheeses and crisp bacon. The original recipe called for a pound of mushrooms but I couldn't imagine that many in a 9" pie plate, so I just bought 8 ounces of sliced baby bellas and that was definitely enough.

If you are making this in advance, I recommend baking it when you prepare it, otherwise the crust will get soggy with the raw ingredients. Cover and store in the refrigerator once it cools, then reheat in a 250 degree oven until warm. Cover it with foil in order to keep the crust from browning too much while reheating. Enjoy!

Wild Mushroom, Bacon, and Cheddar Quiche
slightly adapted from spreadphilly.com
Makes 8-10 side dish servings

3 garlic cloves, peeled
1 teaspoon olive oil
4 bacon strips, cut into 1/2" pieces, or 4 tablespoons REAL Bacon Bits
8 ounces sliced mushrooms
1/4 cup finely chopped sweet onion
3 eggs
1 (8-ounce) package cream cheese, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
1 sheet refrigerated pie pastry
1 cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika

Preheat oven to 425 degrees F. Place garlic on double layer of heavy-duty foil, drizzle with olive oil, wrap to cover, and bake for 15-20 minutes, until softened. Remove and let cool.

Reset oven to 375 degrees F.

If using bacon strips, cook bacon over medium-high heat in large skillet until crisp. Remove and drain on paper towels reserving 2 teaspoons drippings in skillet. Saute mushrooms and onion in drippings until tender, 5-6 minutes. If using REAL Bacon Bits (which do not need to be cooked), heat 2 teaspoons olive oil in skillet to saute mushrooms and onion.

In large bowl, beat eggs until foamy with handheld mixer. Add softened cream cheese and beat well. Mix in salt, pepper, mushroom mixture, and softened garlic.

Unroll pastry in 9" pie plate. Trim and flute edge. Fill with layer of cheddar cheese, then bacon or bacon bits. Pour egg mixture over top. Sprinkle with Parmesan and paprika.

Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let rest for 15 minutes and serve warm.

3 comments:

All Things Yummy said...

yum, I love quiche and haven't had one with mushrooms. I'll definitely give this a try.

Robo Stir said...

This wild mushroom, bacon and cheddar quiche looks great! Thanks for the recipe!

elly said...

oh yum, that is one fabulous looking quiche!