Ingredients:
- 1 Pat-In-Pan pie dough, recipe from Emeril Legasse https://www.avenuehotelbandb.com/recipe/emeril-legasses-pat-in-a-pan-pie-crust
- 6 ounces bacon, chopped
- 3 cups thinly sliced onion
- 8 ounces thinly sliced button mushrooms
- 2 teaspoons fresh thyme
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 5 large eggs
- 4 ounces grated Gruyere I use Asiago because I always have it. Directions
Instructions:
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Preheat the oven to 375 degrees F.
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Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge.
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Set aside in the refrigerator as you prepare the quiche.
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Set a 12-inch saute pan over medium heat, and add the bacon.
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Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes.
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Remove the bacon from the pan and drain on a paper-lined plate.
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Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes.
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Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper.
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Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes.
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Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
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In a medium bowl, combine the heavy cream and eggs and whisk until frothy.
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Pour the cream mixture over the onion mixture, and sprinkle the cheese over top.
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Place the pie tin on a sheet pan and place in the oven.
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Bake until golden brown, and the custard has set, 35 to 40 minutes.
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Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.