Quiche is one of those foods that appears more difficult to make than it is. I can't believe when you go to a café and they charge $5 for a slice when it is so darn easy to make!
My husband thought he was a quiche-hater until he tried one of these quiches. This recipe is so versatile and can easily be suited for anything from an easy lunch to Christmas morning breakfast to an elegant tea time treat. I also like to make mini quiches in muffin tins with the pastry crust scraps. To save even more time, you can saute the filling the night before and store it in the fridge until you're ready to bake the quiche. Then dump it in the pie crust and you're all set to go.
Easy Bacon and Mushroom Quiche
Makes 1 - 9" Quiche
1 single pie crust (or 1 store-bought crust)
5 eggs
1 cup milk or cream
Salt and pepper to taste
1/3 cup chopped onions
10 slices bacon, chopped
1/2 red bell pepper, chopped
1 cup sliced mushrooms
3/4 cup grated sharp cheddar cheese
1. Preheat oven to 375 degrees F. Line a quiche pan or pie pan with the unbaked pie crust. Beat eggs with milk, salt and pepper. Set aside.
2. Saute together onions and bacon. When almost cooked through, add bell pepper and mushrooms. Continue sauteeing until fully cooked and veggies are slightly soft.
3. Transfer veggies/bacon to the unbaked pie crust. Sprinkle with 1/2 the cheese. Pour the egg mixture over the veggies then sprinkle with the remainder of the cheese. Bake for 40-50 minutes or until filling is slightly puffed and browned and cooked through. Cool slightly before serving, to give the filling a chance to set and therefore slice and serve up nicer.