On 2/13/2021 8:35 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.
>
I don't get the appeal of those frozen pie crusts. Just a bunch of
doughy carbs to distract from the filling.
>
> 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.
>
Ham is a poor substitute for bacon. More mushrooms sounds good. We buy
beech mushrooms at the international foods store. You wouldn't want to
eat them undercooked, but sauteed they have a mild, wholesome flavor,
and they work great in meatless dishes.

--
--Bryan
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