{{ quiche }}

Simple and tasty.  This quiche calls for a store-bought frozen piecrust, which is a wonderful time-saver.

3/4 pounds thick cut, bacon (optional)
1/2 cup sliced onions
1/2 cup chopped green peppers
1/2 cup white mushrooms, washed and sliced
4 eggs
1 to 1 1/2 cups grated Swiss cheese
1/2 cup half-and-half (or heavy cream)
salt and pepper, to taste
dash of nutmeg
fresh parsley, fresh chives (optional)

1 frozen store-bought deep dish frozen piecrust


Heat oven to 350° F.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and green peppers and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 10 minutes.

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 onion/mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.

Pour into pie shell and bake for about 35 minutes at 350°.  Bake for slightly longer if quiche is still jiggly.

Remove from oven and allow to set for about ten minutes before serving.

Remove quiche from pan and slice into wedges.


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