MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon-Mushroom Quiche w/Gruyere And Thyme
Categories: Pork, Mushrooms, Pastry, Cheese, Herbs
Yield: 6 Servings

1 Rolled refrigerated unbaked
- piecrust
4 sl Bacon
1 1/2 c Chopped fresh mushrooms
3/4 c Shredded Gruyere cheese
1/4 c Chopped green onions
2 tb Fresh thyme leaves
2 lg Eggs; lightly beaten
8 oz Dairy sour cream

Set oven to 450ºF/232ºC.

Let piecrust stand according to package directions. Ease
piecrust into a 9-inch tart pan that has a removable
bottom. Press pastry into fluted sides of pan; trim edge.
Do not prick pastry. Line pastry with a double thickness
of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5
minutes more or until pastry is set and dry. Remove from
oven. Reduce oven temperature to 375ºF/190ºC.

In a large skillet cook bacon over medium heat until
crisp. Remove bacon and drain on paper towels, reserving
1 tablespoon drippings in skillet. Crumble bacon; set
aside. Add mushrooms to the reserved drippings; cook
until mushrooms are tender and liquid is evaporated.

Stir in crumbled bacon, green onions, and thyme. In a
medium bowl combine eggs and sour cream. Stir in bacon
mixture and cheese. Pour into crust.

Bake for 25 to 30 minutes or until light brown and a
knife inserted in the center comes out clean.* Cool on a
wire rack for 2 hours. Place quiche in an airtight
container; cover. Chill for 2 to 24 hours.

Set oven to 350ºF/175ºC.

Place quiche on a baking sheet. Bake about 10 minutes or
until warm in center. Cut into thin wedges.

Makes: 6 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

MMMMM

... I guess I have disposable income. I sure dispose of it fast.
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