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## Instructions
### 1. Prepare the Pie Crust
The first step in making any quiche is to prepare the crust. While you can make your own from scratch, for the sake of simplicity, this recipe calls for a store-bought, pre-made pie crust. If you prefer a homemade crust, you can easily substitute it with your favorite recipe.
– Preheat your oven to 375°F (190°C).
– Place the pie crust into a 9-inch pie dish or tart pan, pressing gently to fit it into the bottom and sides of the dish.
– If the pie crust is frozen, let it thaw for about 10 minutes before placing it in the pan.
– Use a fork to prick several holes at the bottom of the crust to prevent it from puffing up while baking.
– Optionally, you can line the crust with parchment paper and fill it with pie weights or dried beans to help maintain its shape while blind baking.
– Bake the pie crust for about 10 minutes or until lightly golden. If you prefer, you can skip this step and use the crust as is, but pre-baking helps prevent the crust from becoming soggy later on.
– After baking, remove the crust from the oven and set it aside to cool slightly while you prepare the filling.
### 2. Cook the Bacon
While your crust is baking, it’s time to cook the bacon. The crispy bacon will add a savory and crunchy texture to your quiche, balancing out the creamy filling.
– Place 6-8 slices of bacon in a large frying pan over medium heat.
– Cook the bacon, turning occasionally, for about 7-10 minutes, or until it becomes crispy and browned.
– Remove the bacon from the pan and place it on a paper towel-lined plate to drain the excess grease. Once cooled, crumble the bacon into bite-sized pieces.
– Set the crumbled bacon aside for later.
### 3. Sauté the Mushrooms
The mushrooms will add earthy flavor and moisture to the quiche filling. Sautéing the mushrooms helps enhance their flavor while removing excess moisture, ensuring the quiche doesn’t become too watery.
– In the same frying pan you used for the bacon, add 1 tablespoon of olive oil over medium heat.
– Add the sliced mushrooms to the pan and cook, stirring occasionally, for 5-7 minutes, or until the mushrooms release their liquid and become tender.
– Season the mushrooms with a pinch of salt and pepper to taste.
– Once the mushrooms are cooked and browned, remove the pan from the heat and set aside to cool slightly.
### 4. Make the Egg Custard
Now that the crust, bacon, and mushrooms are ready, it’s time to prepare the custard base for the quiche. The eggs and cream (or milk) mixture is the foundation of any quiche, providing the smooth, velvety texture that holds everything together.
– In a large mixing bowl, crack 6 large eggs.
– Add 1 cup of heavy cream (or a mixture of half cream and half milk for a lighter version).
– Whisk the eggs and cream together until the mixture is smooth and well combined.
– Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and any additional seasonings you desire, such as garlic powder or onion powder.
– Stir in 1 cup of shredded cheddar cheese, ensuring it’s evenly distributed throughout the mixture.
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