Sunday, October 07, 2007

Rochester Quiche

1 deep dish pie shell -- prebaked
6 slices bacon
1 cup sliced mushrooms
1/2 cup onions -- chopped
3 large eggs
1 cup half-and-half
1/8 teaspoon white pepper
3 tablespoons blue cheese -- crumbled
1 1/2 cups swiss cheese -- shredded

Preheat oven 425F degrees.

In skillet fry bacon til crispy, drain on paper towel.

Remove most fat from skillet then saute' mushrooms and onions til browned.

In bowl combine eggs, half and half, pepper.

Crumble bacon onto bottom of prepared pie shell.

Then add the onions and mushrooms.

Sprinkle crumbled blue cheese over all.

Top with the grated swiss cheese.

Place your pie plate onto a baking sheet to catch drips and to aid in moving quiche to the oven.

Pour egg mixture carefully over contents.

Bake at 425' for 15 minutes.

Reduce heat to 350' bake another 20-25 minutes til center is set and knife inserted in center comes out clean.

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