This cheese, mushroom & bacon quiche makes a memorable brunch, but don't overlook it for a special lunch or lighter dinner too! Made with our award-winning Grand Cru® cheese.
Recipe by: Chef Karen Small, chef/owner of The Flying Fig
Recipe by: Chef Karen Small, chef/owner of The Flying Fig
Ingredients
- 1 (9-inch) prepared or homemade pie crust
- 1/4 pound (4 ounces) chopped bacon
- 1/2 pound (8 ounces) mixture of sliced oyster and shitake mushrooms
- 2 leeks, trimmed and thinly sliced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon freshly ground nutmeg
- 1 tablespoon chopped chives
- Salt and pepper to taste
- 6 eggs
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 2 cups (8 ounces) grated Roth Grand Cru® cheese
Method
- Prebake pie crust according to package directions. Set aside.
- Heat oven to 425 degrees F.
- Sauté bacon in a skillet until fully cooked. Remove bacon, and place on paper towels. Set aside. Reserve half the bacon grease.
- Add sliced mushrooms to bacon grease. Cook 3 to 5 minutes, or until tender. Add leeks, and cook an additional 3 to 5 minutes. Return bacon to skillet, and add thyme, nutmeg, chives, salt, and pepper. Remove from heat.
- In a medium bowl, vigorously beat eggs. Add cream and milk, and beat until incorporated. Layer grated cheese and bacon mixture over crust, then pour egg mixture over.
- Bake quiche for 10 minutes. Reduce oven temperature to 350 degrees F, and bake 30 to 40 minutes more or until egg mixture is set.
- Remove from oven. Let cool at least 1 hour before serving.