On 2/13/2021 9:35 PM, Ed Pawlowski wrote:
> Last week I happened to see a recipe for a bacon and broccoli quiche.
> Not having had one I thought it would be a good idea to do it. By the
> time I got around to it, the broccoli was gone but I had onions.
>
> End result was bacon, onion, mushroom quiche.
>
> Cooked three pieces of thick bacon, set aside.Â* In the bacon fat I put
> in thinly sliced onions.Â* Once they were going I sliced some mushrooms
> and tossed them in and added some garlic.
>
> Grated some sharp cheddar cheese and some Parmesan too.Â* Maybe a cup and
> a half total.
>
> I set that all aside until about an hour before dinner.
>
> Four eggs and about a cup and a half of milk, whipped together.
>
> Frozen 9" deep dish pie crust.
>
> Turned the oven on to 375 and put all the ingredients into the crust.
> Poured on the egg mixture and into the oven about 45 minutes.
>
> I'll do it again and maybe change the ratio to add more mushrooms. Maybe
> dice up a thick hams slice instead of bacon.Â* Sure was good.
>
Sounds tasty, Ed! Even though I'm not a huge fan of mushrooms I don't
mind a few in a dish like this. I'm glad it turned out well and
something you'll do again. (And yes, I use frozen deep dish pie crust,
not anything at all wrong with that.) I think I'd love a quiche
lorraine with diced ham instead of bacon. The choices of cheese and
vegetables are also all over the place.

Jill