Pie for Lunch: Mushroom Gruyere Bacon Quiche

My husband’s declaration about this dish, “totally freakin’ good”.  My 8-year old’s review “delicious mommy”.  My four-year old’s assessment, “I don’t like what we’re having for dinner…what are you serving for dinner?”, but that’s what she says about most things that aren’t cheese pizza.

Here are all the ingredients you will need to make this quiche.

  • 1 1/4 cups gruyere cheese, grated
  • 1 tablespoon butter
  • 1 medium onion
  • 1/4 pound mushrooms
  • 4 thick slices of bacon
  • 3 eggs plus 1 egg white
  • 1 1/4 cup whole milk
  • 1/4 cup cream
  • 2 tablespoons flour
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon kosher salt, divided
  • 1/8 teaspoon pepper
  • leaves from 3 sprigs of fresh thyme
  • dash of paprika
  • 1 unbaked Pie Crust (without sugar)…or storebought

Preheat your oven to 375 degrees F.

Roll out your Pie Crust and fit it into a 9-inch pie pan.  Cover the bottom of your crust with the gruyere.

Put the pie pan in the freezer while you prepare the rest of the filling.

Melt 1 tablespoon of butter in a frying pan over medium high heat.  Add onions and saute for a couple of minutes.

Then add the mushrooms, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Saute until the onions and mushrooms are just starting to brown, about 5 minutes.  Add the thyme.

Spread this mixture evenly over the cheese layer in the pie crust.

Put the pan back in the freezer.

Chop 4 slices of bacon and saute in the same pan until crisp.  I like to cut off the fattiest parts of the bacon.  Makes me feel healthier.  Obviously, if you want to make this vegetarian, you could leave the out the bacon.  I leave it in because bacon makes everything better.  Mmmmm bacon.

Spread the crisp bacon evenly over the mushroom and onion layer and then, you guessed it, back in the freezer.

The hardest part is already over.  Now it’s time to make the custard.  Whisk together the 3 eggs, 1 egg white, 1 1/4 cup whole milk, 1/4 cup cream, 3 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon dry mustard in a large bowl.

Place the pie pan on a lined heavy duty cookie sheet.  Pour the custard into the quiche pan on top of the yummy fillings.

Don’t overfill the crust.  Leave at least 1/2 inch from the top.  It’s not a big deal if it overflows (that’s one of the reasons you put it on a lined heavy duty cookie sheet), but it’s not quite so pretty.  If the crust is shallow, you may not use all of the custard.  This crust is a little overfull…oh well.  Sprinkle with paprika.

Bake at 375 for 40-45 minutes or until set in the center (aka does not jiggle when moved).  Let it sit for at least 20 minutes before serving.

Serve warm, preferably with a salad to soak up any excess guilt.

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