Mushroom, Onion, And Bacon Quiche With Gruyere - cooking recipe

Ingredients

4 slices bacon
1 tablespoon extra virgin olive oil
12 ounces mushrooms, trimmed, wiped clean, and thinly sliced (white button, shiitakes, and creminis)
1/2 cup finely chopped onion
1 tablespoon finely chopped fresh flat-leaf parsley
1 garlic clove, minced
kosher salt
fresh ground black pepper
3 large eggs
1 cup half-and-half
2 teaspoons prepared mustard
1 (9 inch) pie shells, baked
3/4 cup grated gruyere cheese

Preparation

Preheat oven to 375\u00b0.
Cook bacon in a big skillet until semicrisp; drain on paper towels.
Discard all but 1 tablespoon bacon fat from the skillet; add oil to skillet and heat over medium heat.
Add in mushrooms and onion; cook/stir until the mushrooms are lightly browned and the onion is tender, about 5 minutes.
Add in parsley and garlic; cook 1 minute.
Season with salt and pepper; remove from heat.
Snip bacon into 1/4 inch pieces and add to mushroom mixture.
In a bowl, whisk the eggs until light; stir in half-and-half and mustard.
Spoon mushroom mixture evenly into pie shell; sprinkle with cheese and add egg mixture.
Bake quiche until puffed and golden brown, about 35 minutes.
Serve warm or at room temperature, cut into wedges.