Ingredients with Measurements:
- 1 pre-made pie crust
- 6 slices of bacon, chopped
- 1 cup of sliced mushrooms
- 1/2 cup of diced Ballybrie cheese
- 4 large eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried thyme
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into the 9-inch pie dish and set aside.
3. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet with a slotted spoon and set aside.
4. In the same skillet, add the sliced mushrooms and cook until they are tender and lightly browned. Remove the mushrooms from the skillet and set aside.
5. Sprinkle the cooked bacon and mushrooms evenly over the bottom of the pie crust.
6. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and dried thyme until well combined.
7. Pour the egg mixture over the bacon and mushrooms in the pie crust.
8. Sprinkle the diced Ballybrie cheese over the top of the egg mixture.
9. Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden brown.
10. Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 405
Fat: 34g
Carbohydrates: 12g
Protein: 14g
Sodium: 490mg
Sugar: 1g
Fiber: 1g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Ballybrie cheese.
- You can use turkey bacon instead of regular bacon.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add diced onions and bell peppers for extra flavor.
- Use spinach instead of mushrooms for a vegetarian option.
- Add diced tomatoes for a burst of freshness.
Tips and tricks:
- Make sure to pre-bake the pie crust for a few minutes before adding the filling to prevent it from becoming soggy.
- Use a sharp knife to slice the quiche for clean cuts.
- Serve the quiche warm or at room temperature.
Storage instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quiche, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Garnish the quiche with fresh herbs such as parsley or chives.
Pairings:
- Serve the quiche with a side salad or fresh fruit.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Fresh fruit salad
Troubleshooting advice:
- If the quiche is not cooked through in the center, cover the top with foil and continue baking until it is set.
Food safety advice:
- Make sure to cook the bacon and mushrooms thoroughly before adding them to the quiche.
Food history:
- Quiche originated in France and was traditionally made with a pastry crust filled with eggs, cream, and cheese.
Flavor profiles:
- The Ballybrie cheese adds a creamy and slightly tangy flavor to the quiche, while the bacon and mushrooms add a savory and earthy flavor.
Serving suggestions:
- Serve the quiche for breakfast, brunch, or lunch.
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Taste: Savory, Creamy, Cheesy, Smoky, Bacon, Mushroomy, Bacon-Y