Ingredients
- 1 Pie Crust Store bought or home made
- 3 Strips Pepper Bacon Or meat of your choice (3 – 4 ounces)
- 3/4 Cup Chopped Onion
- 1-2 Cups Sliced Crimini Mushrooms
- 1 Cup Chopped Asparagus 1 inch pieces
- 4 – 5 Sprigs Fresh Thyme Leaves Or the herb of your choice
- 4 Eggs
- 1 Cup Whipping Cream
- 1 Cup Milk As rich as you like, I used 1%
- Salt & Pepper To taste
- 1/4 Tsp. Nutmeg Very optional
- 1 Cup Shredded Cheese Use what you love
Servings:
Instructions
Blind Bake the Crust
- Fit the pie crust into a pie or quiche pan. Use a fork to poke small holes all over the crust. Place a sheet of parchment paper into the crust (crumple it a bit to allow it to fit better). Pour dried beans onto the parchment paper. A pound of dried beans will fill a 9 inch pie plate nicely.
- Bake the crust in a preheated 350 degree oven for 20 – 30 minutes. The crust should be light golden all over. Do not rush this step; the non-sogginess of the crust depends on it. Remove the crust from the oven. Carefully remove the parchment paper and beans (these will become your official “blind baking” beans). Set the crust aside.
Filling
- Chop the bacon into thin pieces and cook in a medium fry pan over medium high heat. The bacon should be crisp. Transfer the bacon to paper towels to drain. Remove the drippings from the pan but leave the brown bits of deliciousness.
- Add the onions to the fry pan and cook for 4 minutes or so until they begin to soften.
- Add the mushrooms and continue to cook another 5 minutes until the mushrooms begin to brown. Add the asparagus and cook for a few more minutes until the asparagus is tender crisp.
- Add the reserved bacon bits back to the pan along with the thyme leaves and cook for 2 – 3 minutes more.
- Pour the vegetable/bacon filling into the pie crust. Sprinkle the grated cheese on top.
- Beat the eggs until the are very thick. Add the cream and milk and beat with a whisk until the mixture is light and fluffy. Add salt and pepper and any other spices or herbs you like.
- Place the filled pie crust on a rimmed baking sheet. Carefully pour the custard into the crust stopping when it is filled to the top. You may have a little custard left, but not much.
- Place in a 350 degree oven and bake for 30 – 40 minutes. The filling should be puffed and golden and a knife should come out clean when poked in the center.
- Remove the quiche from the oven and allow to cool for at least 20 minutes before cutting.
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