Categories: Breakfast
Ingredients
- 3/4 pounds Thick Cut, Peppered Bacon
- 1 stick Butter
- 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
- 2 boxes (5 Oz. Each) White Mushrooms, Washed And Sliced
- 1 can (14 Oz.) Quartered Artichoke Hearts
- 1 whole Pie Crust, Or Half A Recipe Of "Sylvia's Perfect Pie Crust"
- 7 whole Eggs
- 1-1/2 cup Heavy Cream
- 2 cups Grated Swiss Cheese
- Salt And Pepper, to taste
- Fresh Parsley, Fresh Chives (optional)
Directions
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Preheat oven to 400 degrees.
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In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.
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Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
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Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)
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With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.
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Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.
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Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.