Bacon-Mushroom Quiche with Gruyere and Thyme
By á-4084
You can make this bacon and mushroom quiche ahead of time and warm it up a few minutes before serving. Its rich, cheesy goodness is sure to please!
Ingredients
- 1/2 (15 ounce) package (1 crust) rolled refrigerated unbaked pie crust
- 4 slices bacon
- 1 1/2 cups fresh mushrooms, chopped
- 1/4 cup green onions, chopped
- 2 tablespoons fresh thyme leaves
- 2 eggs, lightly beaten
- 1 (8 ounce) carton sour cream
- 3/4 cup (3 ounces) Gruyere cheese, shredded
Details
Servings 6
Adapted from bhg.com
Preparation
Step 1
Preheat oven to 450°F.
Let piecrust stand according to package directions.
Ease piecrust into a 9-inch tart pan that has a removable bottom. Press pastry into fluted sides of pan; trim edge. Do not prick pastry.
Line pastry with a double thickness of foil.
Bake 8 minutes.
Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven.
Reduce oven temperature to 375°F.
In a large skillet cook bacon over medium heat until crisp.
Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Crumble bacon; set aside.
Add mushrooms to the reserved drippings; cook until mushrooms are tender and liquid is evaporated.
Stir in crumbled bacon, green onions, and thyme.
In a medium bowl combine eggs and sour cream.
Stir in bacon mixture and cheese. Pour into crust.
Bake 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean.
Cool on a wire rack for 2 hours.
Place quiche in an airtight container; cover. Chill for 2 to 24 hours.
Preheat oven to 350°F.
Place quiche on a baking sheet. Bake about 10 minutes or until warm in center.
Cut into thin wedges.
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