Brunch, Crunch.

It is Sunday, a day of relaxation, and I want to put together a classic brunch for myself and Madam BadWolf. Unfortunately, bacon, eggs, and grits are not going to cut it, and I suspect Sausage gravy and biscuits are also not on the table.

Quiche is always a “special” brunch dish, and if one cheats a bit can be done quickly. The only annoying part of this is caramelizing the onions, but even this can be done whilset I catch up on my email and overnight reports.

One particular cheat is to forgo the butter crust and blind bake and utilize a sheet of frozen puff pastry.

The cheese selection is a wide-open topic, ditto the add-ins. In this case, I used bacon, mushrooms, and caramelized onions. The egg custard is very much the same as any quiche.

I’ll serve this with a green side salad, but a generous citrus cup would also be acceptable.

From Wikipedia:

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche Lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.

Quiche is considered a French dish; however, using eggs and cream in pastry was practised in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century. Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to Crustardes of flesh and Crustade in the 14th-century The Forme of Cury[4] and in 15th-century cookbooks, such as the Italian Libro de arte coquinaria.

Mushroom, Bacon, and Onion Quiche

The go-to brunch at Chateau Bad Wolf

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Lunch, Main Course

Cuisine American, French

Servings 6

Calories 307 kcal

Equipment

• 1 Deep dish pie tin / Deep Tart Pan 9"

Ingredients

  

1x2x3x

• 6 slices Bacon Thick cut, quality stuff
• 1 ea Yellow Onion Large, peeled, sliced wafer thin
• 8 oz Mushrooms Cleaned, and sliced
• 2 tsp Thyme Leaves Fresh picked
• 1 tsp Mustard Dijon
• 3/4 Cup Heavy Cream
• 3/4 Cup Whole Milk
• 1 tbsp Corn Starch
• 5 ea Eggs Jumbo, room temp
• 1 cup Gruyère Cheese Grated
• Black Pepper Fresh, and coarse ground
• Kosher Salt
• 1 ea Puff Pastry Sheet Thawed and unwrapped

Instructions

 

• Preheat oven to 425F
• In a large skillet over medium-high heat, cook the bacon until crisp and brown, turning it frequently.
• Transfer to paper towels and drain. Then chop and reserve. Reserve the bacon drippings.
• Return the skillet to the fire, reduce the heat to medium
• Add 1 tbsp of the drippings, then add the onions and cook, occasionally stirring occasionally, until golden brown and caramelized about 25 minutes.
• Transfer the onions to a large mixing bowl and set aside
• Add 1 tbsp of the drippings,
• Increase the heat to medium-high. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 to 8 minutes.
• Add the onions to the pan, and stir in the mustard and thyme.
• Season well with salt and pepper, and cook for one minute
• Remove the pan from heat and set aside until needed
• In a large bowl, whisk the cream, milk, cornstarch, salt, pepper, and eggs until well combined. 
• Lube the pie plate/tart pan well with oil
• Carefully roll the puff pastry out onto the pie plate. Trim the pastry to the edge of the pie plate and use extra to fill in any holes.
• Use a fork to poke several holes in the bottom of the pastry
• Add bacon and cheese to the bottom of the pastry, and reserve a bit of cheese for the top.
• Add the mushrooms and onions to the pastry
• Pour the custard over and jiggle the pie pan to settle and remove air bubbles
• Sprinkle with reserved cheese and any additional seasoning
• Bake at 425 for 25 minutes or until fully set on top with no jiggle.
• Rest for 15 minutes.
• Serve in large wedges with a salad or fruit cup.

Notes

One can take this vegetarian by excluding the bacon and using olive oil.

 

Nutrition

Calories: 307kcalCarbohydrates: 6gProtein: 11gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 72mgSodium: 437mgPotassium: 302mgFiber: 1gSugar: 3gVitamin A: 703IUVitamin C: 2mgCalcium: 182mgIron: 1mg

Keyword Bacon, Egg, Mushroom, Puff Pastry

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