Cheese, Wild Mushroom 'n Bacon Pie

By apachefreight

Ingredients

• 3 garlic clover, peeled
• 1 tsp. canola oil
• 4 OSCAR MAYER bacon strips, cut into 1/2" pieces
• 1 lb. sliced assorted fresh mushrooms
• 1/4 cup finely chopped sweet onion
• 3 eggs
• 1 pkg. (8 oz.) PHILADELPHIA cream cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 sheet refrigerated pie pastry
• 1 cup (4 oz.) shredded sharp cheddar cheese
• 2 Tbsp. grated Parmesan cheese
• 1/8 tsp. paprika

Preparation

Step 1

1. Place garlic on a double layer or heavy-duty foil, drizzle with oil, wrap and bake at 425* for 15-20 min. until softened. Remove and cool.

2. In a large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp. drippings in skillet. Saute' mushrooms and onion in drippings until tender.

3. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper, mushroom micture and softened garlic.

4. Unroll pastry in 9" pie plate; trim and flute edge. Fill with ceddar cheese and bacon. Pour egg mixture over the top. Sprinkle with Parmesan cheese and paprika.

5. Bake at 375* for 30-35 minutes until a knife inserted in the center comes out clean. Let rest for 15 min.