How to make Bacon and Mushroom Quiche:
Preheat oven to 356°F - 180°C.
Place the piecrust in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 10 minutes. Remove parchment and weights.
Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. 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 for 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean.
Remove from oven, let rest for 5 minutes before serving.
Cut into thin wedges. Serve warm or at room temperature.
Ingredients for Bacon and Mushroom Quiche:
for 4 persons:
- 1 package (1 crust) rolled refrigerated unbaked piecrust
- 4 slices bacon
- 3 oz - 100g sharp Gruyere cheese, grated
- 1 green onions, chopped
- 4 oz - 125g fresh mushrooms
- 2 eggs, lightly beaten
- 8 oz - 250ml carton sour cream
- 2 Tbsp fresh thyme leaves
- salt and pepper to taste