Subj : BH&G 3588
To   : All
From : Dave Drum
Date : Wed Aug 11 2021 05:06:00

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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