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–+ servings

Mushroom, Bacon, and Onion Quiche

The go-to brunch at Chateau Bad Wolf
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Lunch, Main Course
Cuisine American, French
Servings 6
Calories 307 kcal

Equipment

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

Ingredients
  

  • 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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