Bringing Back Pie to America-One Slice At A Time-Mushroom Quiche

Mushroom Quiche

For dinner tonight, I made Mushroom Quiche with homemade corn muffins-mmm, my favorite, with a little butter on the muffin.  If you have never made quiche before, think of it as a dish you can throw almost any leftovers into.  In this case, I had bought too many mushrooms the other day and needed to use them up, before they went mushy.  Thing of it as a basic egg omelet with a crust.  I also added some Hormel bacon to it, because I got a really big bag of it and I have to think of ways to use this up.  That's what I get for going to Sam's Club, when I'm hungry.

4 eggs

1/2 to 3/4 cup heavy cream or milk or cream/milk combined.

2 cups sliced, diced or chopped mushrooms

optional: 1/4 cup Hormel real bacon bits

2 cups shredded cheese of choice (I had Mexican blend left over)

Salt to Taste

Pepper to Taste

Pre-baked pie shell

For the pie shell, place a piece of aluminum foil on the bottom to prevent over browning.  Bake at 425 for 10 minutes or until lightly browned.

Meanwhile blend the eggs and milk/cream combination together, salt & pepper.  Add the cheese, optional ingredients and mushrooms to the egg mix.  Once all blended, pour into the pre-baked pie crust and bake for 45-55 minutes.

Serves 6-8. 

Note 1:  I adjust the milk/cream combination to how many other ingredients I have.  Using to much of the liquid will require a deep dish pie shell.

Note 2:  Usually, I add chopped onions, but forgot them this time.

Note 3:  This reheats with the microwave really well.  It also freezes well for future eating.

I am really enjoying this pie making thing.

Up next is a Lemon Chess Pie.

Am I making you hungry yet?