Ingredients
Equipment
Method
- 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.
Nutrition
Notes
One can take this vegetarian by excluding the bacon and using olive oil.