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. In the bacon fat I put
in thinly sliced onions. 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. 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. Sure was good.

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

On 2/13/2021 9:50 PM, jmcquown wrote:
> 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!Â* Even though I'm not a huge fan of mushrooms I don't
> mind a few in a dish like this.Â* I'm glad it turned out well and
> something you'll do again.Â* (And yes, I use frozen deep dish pie crust,
> not anything at all wrong with that.)Â* I think I'd love a quiche
> lorraine with diced ham instead of bacon.Â* The choices of cheese and
> vegetables are also all over the place.
>
> Jill

Sometimes you get in a rut doing the same things too often so it was a
nice change. The crusts come two to a package so I have incentive to do
another variation.

https://postimg.cc/68gdPVXm

On Sat, 13 Feb 2021 21:35:16 -0500, 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. In the bacon fat I put
>in thinly sliced onions. 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. 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. Sure was good.

excellent! Maybe I'll do that for supper one day this week. I've got
everything, even the broccoli but I was planning on a dinner
(breakfast) casserole.. Dried bread cubes, onion,mushrooms, ham or
bacon, grated cheese, egg & milk (whatever seasonings you like.. Same
process as your quiche. Mix all ingredients together.Pour into pan.
Push everything down so bread is covered, refrigerate overnight or 12
hours until bread has absorbed all liquid. Bake 350F until the
casserole puffs and is brown and knife comes out clean. Eat warm or
room temperature.
If you make your own bread this is one way to use stale bread.
Janet US

In article >, says...
>
> 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. In the bacon fat I put
> in thinly sliced onions. 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. 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. Sure was good.

Sounds good.

One of my aunts used to do a wonderful cheese and onion quiche;

Peel the onion, cut it in half, and slice finely, so you end up with
long thin slivers of onion. Set them in a pan to soften and just begin
to colour. Meanwhile, take a block of cheddar cheese and cut a load of
thin matchsticks 3 " long.

Put the onion in the pastry; arrange the cheese on top like a star
burst pattern, pour on the seasoned egg/cream mixture and bake.

Janet UK

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.

That sounds good and recipe worth saving, Ed.

I like the combo of mushroom and onions and have made many pizzas that
way. As far as the bacon...heck, everything is better with bacon.

On Saturday, February 13, 2021 at 9:35:22 PM UTC-5, 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. In the bacon fat I put
> in thinly sliced onions. 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. 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. Sure was good.

Quiche and souffle have many types. Very good.

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. In the bacon fat I
> put in thinly sliced onions. 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. 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. Sure was good.

Sounds good to me!

On Sat, 13 Feb 2021 21:35:16 -0500, 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.

Gone as in poof! Or gone as in ewwwww... I have broccoli that's 5
weeks old and 2 weeks old. The only thing that lasts longer is
cabbage.

-sw

On Sun, 14 Feb 2021 15:38:31 -0600, Sqwertz >
wrote:

>On Sat, 13 Feb 2021 21:35:16 -0500, 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.
>
>Gone as in poof! Or gone as in ewwwww... I have broccoli that's 5
>weeks old and 2 weeks old.

7 weeks old broccoli?

On 2/14/2021 4:38 PM, Sqwertz wrote:
> On Sat, 13 Feb 2021 21:35:16 -0500, 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.
>
> Gone as in poof! Or gone as in ewwwww... I have broccoli that's 5
> weeks old and 2 weeks old. The only thing that lasts longer is
> cabbage.
>
> -sw
>
Poof. Bought it for the quiche but ended up eating it for an earlier
meal.

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
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.