BACON ONION MUSHROOM QUICHE by NancyC
Makes two 9″ quiche

2 frozen 9″ deep dish pie shells
1 (3-ounce) package real bacon pieces (about 3/4 cup)–—or substitute 3/4 cup chopped tomatoes for a meatless quiche
5 green onions, finely chopped
1 (4-ounce) can sliced mushrooms (or mushroom pieces and stems), well drained
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Fiesta (Mexican style) Blend cheese
6 eggs
1 1/4 cups Half & Half (light cream)
1/2 cup sour cream or plain Greek yogurt
A few dashes of salt
A dash of pepper
1 Tablespoon flour

Position your oven rack in the center of the oven, and preheat oven to 350˚F. Remove the pie crusts from the freezer and let thaw for about 5 minutes. Prick the bottom and sides of the crusts with a fork to help prevent bubbles from forming in the crust as it bakes, and bake for ar 350˚F for 8 minutes. Remove pie crusts from oven—there may be some bubbles in the crusts, so just gently pat the bubbles down.

In large bowl, combine the bacon, green onions, mushrooms, and cheeses; mix together and set aside.

In medium bowl, whisk together eggs, Half & Half, sour cream, salt and pepper, and flour. Add this mixture to ingredients in the large bowl, and mix everything well.

Divide mixture evenly between the two pie crust shells, put in the 350˚F oven and bake for 45 minutes or until set (I like to put the pie crusts on a large rimmed 13×18″ baking pan while the quiche bakes—it’s easier to put them in and take them out that way). Also, you can cover the quiche with foil the last 10 minutes of baking if your crusts are getting too browned.

Note: The egg filling will be a little puffed up when you take it out of the oven, but it settles down as it’s cooling.

Recipe from NancyC | nancy-c.com