BH&G 3588
From
Dave Drum@1:3634/12 to
All on Wed Aug 11 05:06:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bacon-Mushroom Quiche w/Gruyere And Thyme
Categories: Pork, Mushrooms, Pastry, Cheese, Herbs
Yield: 6 Servings
1 Rolled refrigerated unbaked
- piecrust
4 sl Bacon
1 1/2 c Chopped fresh mushrooms
3/4 c Shredded Gruyere cheese
1/4 c Chopped green onions
2 tb Fresh thyme leaves
2 lg Eggs; lightly beaten
8 oz Dairy sour cream
Set oven to 450ºF/232ºC.
Let piecrust stand according to package directions. Ease
piecrust into a 9-inch tart pan that has a removable
bottom. Press pastry into fluted sides of pan; trim edge.
Do not prick pastry. Line pastry with a double thickness
of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5
minutes more or until pastry is set and dry. Remove from
oven. Reduce oven temperature to 375ºF/190ºC.
In a large skillet cook bacon over medium heat until
crisp. Remove bacon and drain on paper towels, reserving
1 tablespoon drippings in skillet. Crumble bacon; set
aside. Add mushrooms to the reserved drippings; cook
until mushrooms are tender and liquid is evaporated.
Stir in crumbled bacon, green onions, and thyme. In a
medium bowl combine eggs and sour cream. Stir in bacon
mixture and cheese. Pour into crust.
Bake for 25 to 30 minutes or until light brown and a
knife inserted in the center comes out clean.* Cool on a
wire rack for 2 hours. Place quiche in an airtight
container; cover. Chill for 2 to 24 hours.
Set oven to 350ºF/175ºC.
Place quiche on a baking sheet. Bake about 10 minutes or
until warm in center. Cut into thin wedges.
Makes: 6 servings
Better Homes & Gardens | August 2017
MM Format by Dave Drum - 05 August 2017
Uncle Dirty Dave's Archives
MMMMM
... I guess I have disposable income. I sure dispose of it fast.
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