Name: Bacon & Mushroom Quiche
Prep time: 15 minutes
Cook time: 60 minutes
Yield: 8 servings
Ingredients: 1 lb. bacon, diced; 1 Tbsp. unsalted butter; 2 cups diced or thinly sliced yellow onion; 3 Tbsp. seasoning of choice:; 8 oz. mushrooms, chopped or sliced; 12 large eggs; 1 1/4 cups heavy cream; 2 cups shredded Swiss cheese; 2 (9-inch) deep-dish pie dough pieces, homemade or store-bought*

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Bacon & Mushroom Quiche

Recipe by Jessica Lutz

All-Purpose Cooking

Baking

This delectable brunch dish can be prepped in no time, especially if you opt for using a store-bought pie dough. The recipe makes 2 quiches so it's perfect for serving a small crowd.

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Serves 8 servings

Prep Time 15 minutes

Cooking Time 60 minutes

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Ingredients

1 lb. bacon, diced 1 Tbsp. unsalted butter 2 cups diced or thinly sliced yellow onion 3 Tbsp. seasoning of choice:

Nantucket Herb & Citrus Rub

Pyramid Peak Lemon Pepper

8 oz. mushrooms, chopped or sliced

1/2 tsp. Salt & Pepper Tableside Seasoning, plus more to season

12 large eggs 1 1/4 cups heavy cream

1 tsp. Granulated Garlic

2 cups shredded Swiss cheese 2 (9-inch) deep-dish pie dough pieces, homemade or store-bought*

Directions

Step 1 To cook the bacon: in a large skillet over medium-high heat, cook bacon until crisp, about 7 min. Transfer bacon to a paper towel-lined plate to cool, reserving bacon grease in skillet.

Step 2 To cook the mushrooms: return skillet to stovetop. Add butter to reserved bacon grease and melt over medium-high heat. Add onion and mushrooms, season with Salt & Pepper Tableside Seasoning, and cook 8 to 10 min. until onions are translucent and mushrooms are golden.

Step 3 To assemble and bake the quiches: preheat oven to 350 degrees. In a medium bowl, whisk together eggs, cream, Nantucket Herb & Citrus Rub, and Granulated Garlic. Fold in bacon, onion-mushroom mixture, cheese, and 1/2 tsp. Salt & Pepper Tableside Seasoning. Line two pie pans with the pie dough pieces. Divide egg filling between the two pie pans and bake until center of quiches are just set, 40 to 45 min.

Recipe Notes

*From recipe author: "I used 2 store-bought crusts to cut down on prep time. You can use sweet potatoes as the bottom of the dish instead of using a pie crust. This quiche also freezes well."