Bacon and Cheese Quiche

By mavannier

Ingredients

• 1 (15-oz.) package refrigerated pie crusts
• 1 egg white, lightly beaten
• 6 bacon slices
• 1/2 cup chopped onion
• 1 cup sliced fresh mushrooms
• 1 1/2 cups half-and-half
• 1 cup chopped cooked ham
• 6 eggs, lightly beaten
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 2 cups (8 oz.) shredded Swiss cheese
• 2 tablespoons all-purpose flour

Preparation

Step 1

Fit 1 pie crust into a 9-inch deep-dish pie plate according to package directions; trim dough around edges of pie plate. Place remaining pie crust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of pie crust in pie plate with beaten egg white; gently press dough shapes onto edge of pie crust. Pierce bottom and sides with a fork. Line pie crust with parchment paper or aluminum foil; fill pie crust with pie weights or dried beans. Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.

Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside. Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.

Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.