Bacon, Ham, and Mushroom Quiche

I know I have mentioned it before, but we often have overnight guests on the weekends. Since both of our families are from out of town, it’s easy to have them stay with us when they come to visit. They are able to come more often too, because they don’t have to pay for hotels. It’s one of the reasons I hope to always have a home big enough for guest rooms.

I love having company and I love to entertain, but I often spend the whole week prior wondering what I can feed them! I don’t I try not to go crazy with over planning meals, snacks, and drinks, but I just can’t help it! We often do go out to eat for dinners, or have something planned in the evenings when they are visiting, but I want to make sure breakfast is covered. I mean, when you spend the night at a hotel you get continental breakfast, why should this be any different!? My go-to is often breakfast casseroles, because they can feed a crowd for a couple days. Work hard one morning, chill out and reheat the second morning.

BUT every now and then I want to fancy it up a bit. Show my family guests that I am not a one-trick-pony, you know what I mean!? I find the easiest way to do this is with a quiche! I mean, restaurants sell them and they always get Oooo’s and Ahhh’s, but let’s get real. It’s an egg pie, and not to get ‘punny’ but they are easy as pie! 🙂

Unless I have a homemade pie crust already frozen in my freezer, I just buy the store bought ones for a quiche. They are surprisingly flaky and delicious, and in a morning crunch time, I think it’s OK to cut the corner, you know, for sleeps sake. I got a two pack of Marie Calendars frozen pie crust, I have also bought the HyVee brand and those are good too. Since they come in two packs you can make two of the same kind of quiche (they make 6 servings), two different kinds of quiche, or cook one and keep the other crust in the freezer for the next time you want to be fancy (that’s what I did)!

Quiche are also really good for parties. Bridal showers, baby showers, brunches, etc. because not only are they easy to whip up multiple varieties, but you can also use a cupcake or muffin tin to make a lot of mini ones. If you do this use the refrigerated crust and use a biscuit cutter or glass to make circles. {Last plea for why quiches rule, I promise} A quiche is similar to an omelet in that you can use various left over produce and meat from throughout to week to fill it. Hello repurpose, and minimizing waste!  I actually made this quiche the same week I made the CheeseSteak Philly’s. So I had prepared some of my ingredients ahead of time.

So let’s get to it!

 

The Process

First, preheat the oven to 350 and take the crust out of the freezer.

I had prepared my ingredients ahead of time the evening before when I made Philly’s, but if you have not, no fear. In a skillet add chopped mushrooms, and onion, and a little oil. Cook until tender, mince one clove of garlic and add to the skillet, cook about one minute longer. Set aside in a bowl to cool. In that same skillet (we are minimizing dishes to wash!), cook bacon to your likeness, set aside to drain.

You set aside the veggies and meat so that it has time to cool, because you do not want to put hot food in your cold eggs and cream. It will just get weird, and try to cook the eggs.

 

In a bowl, add eggs, cream, salt and pepper. Whisk thoroughly. If you have a stand mixer use that. You want your eggs and cream to be completely blended together. This will make it creamy, which is what you want in a cooked quiche.

Then add your bacon, ham, and the mushroom/onion/garlic mixture, stir gently. (Yes, I am using my whisk to stir in the ingredients. No, I’m not “whisking” them, I just didn’t want to dirty another utensil :))

 

Lastly, add in your shredded mozzarella. Stir to incorporate.

 

Then, place your frozen pie crust on a sheet pan. This will help you transfer the quiche to the oven and if you happen to spill, well, it’s not all over your oven/floor/counter.  GENTLY pour your quiche mixture into your pie crust. If your bowl doesn’t have a spout, it may be easier to transfer it to something that does. If you have a typical bowl (like I did), hold your bowl in the center of the pie pan. This way if any runs down the side of the bowl it doesn’t go all over your counter and floor.

Next, you need to protect your exposed pie crust edges. You don’t want the edges to overcook and burn and then just fall off once the cooking is done. So I bought these handy silicone crust protectors from Amazon. They are select-a-size so you can easily use on multiple pie pans. If you don’t have something like this, and you may not unless you are an avid pie baker, use foil. You can cut about 2-3 inch foil strips (usually takes 3 strips) and cover the edges.

Cook for 40-50 minutes. If you are using foil to protect your edges, remove when you have about 10 min remaining. You do not need to remove the silicon protectors during cooking.

 

Recipe

Good variations, change up the cheese with cheddar or pepperjack, change up the protein with sausage or chicken, and produce with bell pepper, tomatoes, and spinach.

 

xoxo,

birdbelly