1/2 pounds Thick Cut, Peppered Bacon, Chorizo, or Sausage
1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
2 boxes (5 Oz. Each) White Mushrooms, Washed And Sliced
1 head of Broccoli or Spinach or Artichokes
7 whole Eggs
1-1/2 cup Heavy Cream
2 cups Sharp Cheddar or White Swiss
1 whole Pie Crust (or Half A Recipe Of “Sylvia’s Perfect Pie Crust” or Puff Pasty works too but one sheet isnt big enough for my quiche pan)
Salt And Pepper, to taste
1 can (14 Oz.) Quartered Artichoke Hearts
Fresh Parsley, Fresh Chives (optional)
Instead of Sharp Cheddar, try Swiss!
Preheat oven to 400 degrees.
In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan. You can use the grease to caramelize onions!
Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and broccoli and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)
With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.
Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.