Mushroom & Bacon Quiche
Mushroom & Bacon Quiche makes a wonderful breakfast, brunch, lunch or dinner. This classically savory dish consisting of a pie crust that is filled with a mixture of eggs, milk or cream, cheese and a meat of some sort is the perfect comfort food.
- 2 cups Local Maine Grains Pastry Flour
- 6 oz Local Kate's unsalted butter Cold, cubed or frozen and grated
- 3/4 tsp Local Salt
- 3/4 tsp Sugar
- 1 package Local Mousam Valley mushrooms Sliced
- 1 cup Local North Country bacon Chopped
- 1/2 cup Scallions Chopped
- 4 each Large eggs
- 1 1/4 cup Local Hood half & half
- 1 cup Local Pineland Farms baby swiss cheese grated
- 1 tsp Salt & pepper to taste
To make quiche crust (Maine Grains Recipe)
- All materials should be as cold as possible. Pie dough should be handled lightly and as little as possible.
- Combine flour, salt, sugar in a food processor pulsing the butter with dry ingredients until butter pieces are pea sized. Or mix all by hand, grating frozen or chilled butter into the dry and mixing till coarse pieces of butter are evenly mixed and coated with flour.
- Add the cold water and cut in by hand using a pastry cutter, fork, or pinched fingers. Incorporate water just until dry mix is moistened. Avoid over mixing.
- Press dough into a disk, wrap in plastic and chill for at least 30 minutes or overnight.
- On a floured counter or board, roll dough to fit pie plate.
- Trim, pinch and flute edges, or decorate edge however you like.
For the quiche
- Preheat oven to 475F, cover the crust with two layers of aluminum foil and par-bake for 8 minutes. Remove from oven and turn oven down to 375F
- Meanwhile, preheat a skillet with diced bacon, allowing the fat to render. Add onions and cook together until onions are transluscent. Remove from skillet and set aside.
- If the skillet is not greasy enough - add a little bit of butter, and then mushrooms. Do not crowd mushrooms in the skillet, cook until nice and tender
- In a large bowl whisk eggs and cream together. Add pepper, and then fold in mushrooms, bacon and scallions.
- Pour into the crust, cover with the edges with foil and bake for 30-35 minutes.
This recipe may easily be made ahead and baked the next morning. Since this quiche recipe includes protein and vegetables, it really doesn’t need a lot of side dishes to go with it. We recommend for breakfast or brunch, to simply serve this quiche with fresh fruit, coffee, and/ or juice. For lunch or supper, serve it with a side salad.
Tried this recipe?Let us know how it was!