Total Time
1hr 35mins
Prep 30 mins
Cook 1 hr 5 mins

Real men say "yes"! Dollop with a little sour cream when serving if you like.

Ingredients Nutrition

Directions

  1. Fit 1 piecrust into a 9" deep dish pieplate according to package directions; trim dough around edges of pieplate.
  2. Place remaining piecrust on a lightly floured surface, cut desired shapes with a decorative 1" cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.
  3. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.
  4. Bake at 400 for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350.
  5. Cook bacon in a large skillet over medium high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 t. drippings in pan. Crumble bacon and set aside.
  6. Saute chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.
  7. 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.
  8. 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.

Reviews

(1)
Most Helpful

This was a delicious quiche. I made my own pie crust and fluted the edges. Also, I reduced the mushrooms to 1/2 cup and added 1/2 cup chopped red bell pepper. The flavors really complimented each other and my family loved it. They gave it two-thumbs up!! Thanks you for sharing this wonderful recipe...it is a keeper!!

Bayhill March 21, 2007

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