Ingredients
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8 large eggs
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1 cup heavy cream (or whole milk)
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6 slices thick-cut bacon, chopped
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8 oz cremini mushrooms, sliced
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1 ½ cups shredded sharp cheddar cheese
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2 cloves garlic, minced
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½ tsp dried thyme
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Fillings
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch glass pie dish or baking pan. In a large skillet over medium heat, fry the chopped bacon until it is crisp. Use a slotted spoon to remove the bacon and set it aside on a paper towel.
Leave about a tablespoon of bacon fat in the pan. Add the sliced mushrooms and sauté for about 5–7 minutes until they are golden brown and their moisture has evaporated. Stir in the minced garlic during the last minute of cooking.
2. Mix the Base
In a medium bowl, whisk the eggs, heavy cream, dried thyme, salt, and pepper until well combined and slightly frothy.
3. Assemble
Spread half of the shredded cheese across the bottom of your prepared baking dish. Top with the sautéed mushrooms and the crispy bacon bits. Pour the egg mixture over the top, ensuring it settles into all the gaps. Sprinkle the remaining cheese over the surface.
4. Bake to Perfection
Place the dish in the oven and bake for 30–35 minutes. The quiche is done when the edges are golden brown and the center is set but still has a very slight jiggle.
5. Serve
Let the dish rest for at least 10 minutes before slicing. This allows the custard to set firmly. Garnish with fresh parsley and serve alongside fresh tomatoes or a light green salad.
Tip: For an extra “gourmet” look, save a few mushroom slices and bacon pieces to press into the top of the egg mixture just before putting it in the oven!