Bacon, Mushroom, and Onion Quiche

Ingredients

• 1 piece Deep‑Dish Pie Crust (store‑bought, frozen, approx 9‑inch)
• 1 cup Cooked Brown Rice and Black Beans (used as blind‑bake weight)
• 1 tablespoon Olive Oil (for sautéing)
• 8 oz Mushrooms (sliced; small mushrooms quartered)
• 1 small Yellow Onion (diced)
• 4 oz Bacon (roughly chopped; not crisped)
• 6 large Eggs (room temperature)
• 2/3 cup Heavy Cream (cold)
• 1 cup Pepper Jack Cheese (shredded)
• to taste Salt
• to taste Black Pepper

Instructions

1. Blind bake pie crust

   Place the frozen deep‑dish pie crust on a baking sheet, prick the bottom all over with a fork, line with parchment paper, and fill with the cooked rice‑bean mixture or pie weights. Bake at 400°F for 10 minutes.

   Time: PT10M

   Temperature: 400°F

2. Prep vegetables and bacon

   Slice the mushrooms (quarter the smallest), dice the yellow onion, and roughly chop the bacon.

   Time: PT5M

3. Sauté bacon, mushrooms, and onion

   Heat 1 tbsp olive oil in a skillet over medium‑high heat. Add the bacon, mushrooms, and onion, season with salt and pepper, and cook for about 10 minutes until the vegetables are softened and the edges are lightly browned.

   Time: PT10M

4. Cool filling

   Transfer the sautéed mixture to a plate and let it cool for 5–10 minutes.

   Time: PT10M

5. Prepare custard

   In a mixing bowl, whisk together 6 large eggs, 2/3 cup heavy cream, and a pinch of salt and pepper until smooth.

   Time: PT5M

6. Combine filling with custard and cheese

   Add the cooled bacon‑mushroom‑onion mixture to the custard, then fold in 1 cup shredded pepper jack cheese until evenly distributed.

   Time: PT5M

7. Assemble quiche

   Remove the parchment paper and beans from the pre‑baked crust, then pour the custard‑filling mixture into the crust, smoothing the top with a spatula.

   Time: PT5M

8. Bake quiche

   Place the assembled quiche back in the oven and bake at 400°F for 35 minutes, or until the top is golden brown and the center is set (no jiggle).

   Time: PT35M

   Temperature: 400°F

9. Cool before slicing

   Remove the quiche from the oven and let it cool on a wire rack for 30–45 minutes before slicing.

   Time: PT45M

Nutrition Facts

Calories

300

Protein

12g

Carbohydrates

10g

Fat

22g

Fiber

1g