Easy Cheesy Mushroom & Bacon Quiche
If you’re pressed for time, multitask on cooking the bacon and the onion/mushroom sauté. While you’re doing that, combine the eggs and the milk. Just store it in the fridge until you’re ready to add the cheese and other ingredients before putting it in the oven!
Serves: 6 to 8
1 pie crust (pre-made)
7 large brown eggs
¼ cup cashew milk
5 strips bacon (minced)
1 tablespoon salted butter
1 tablespoon coconut oil
1 medium sweet onion (minced)
½ cup mushrooms (chopped)
2 cloves garlic (minced)
4 tablespoons white wine
½ cup Cheddar cheese
¼ cup Italian blend cheese
½ teaspoon dried basil
½ teaspoon dried oregano
Salt & pepper (pinches of each)
Smoked paprika (sprinkle over top)
On a medium heat, cook the bacon for about 7 to 8 minute until it is very crispy.
Heat 1 tablespoon of coconut oil on medium-low and add the onions. Gently sauté them with dried basil, dried oregano, and a pinch of salt and pepper. Cook for about 10 minutes until they have become translucent.
Add the mushrooms and cook for about 3 more minutes.
Add garlic and white wine. Cook for about 3 more minutes or until the liquid has completely evaporated. Allow this mixture to cool completely before adding it to the egg mixture. 👇
In a large mixing bowl, throughly whisk together the milk and eggs. Add the cheese, the sautéd onions and mushrooms, and the bacon bits. Add a pinch of salt, pepper, dried basil and oregano to this as well.
In a pie pan greased with butter, gently press the pie crust down and crimp the edges of the crust alongside the rim on the pan.
Add the egg mixture to the pie crust and sprinkle more basil, pepper, and smoked paprika on top. Cook at 325 degrees for 30 to 35 minutes— until the middle is firm.