Ingredients:
Gluten-free pie crust (see freezer section of health food store)
2 Tbsp unsalted butter
1 Tbsp cold-pressed olive oil
1 small yellow onion, diced
1 pound white or baby portobello mushrooms, sliced
½ tsp Himalayan sea salt
⅛ tsp ground black pepper
4 eggs
1 ⅓ cup organic heavy cream
8 ounces grated Asiago cheese or other semi-hard cheese
3 slices uncured bacon, cooked and chopped
Options:
You can substitute mushrooms with vegetables of choice. We like roasted broccoli, mixed peppers, and spinach. Cheese options can also be swapped out. Feta tastes great with spinach! Try uncured ham in place of bacon.
Instructions:
Preheat crust according to instructions on package. Preheat oven to 425. Cook bacon on the stovetop or in a toaster oven until crispy and then cool on a plate lined with paper towels to absorb the extra grease. The toaster oven method is less messy! You can start preparing your filling while the bacon cooks. Melt the butter and olive oil in a medium saute pan. Add onion and cook until translucent. Add the mushrooms, salt, and pepper and cook until tender and most of the liquid has cooked off. Drain any remaining liquid and set it aside. Beat the eggs and heavy cream in a medium mixing bowl. Line the bottom of the prebaked crust with half of the cheese. Chop cooked bacon and layer on top of the cheese layer. Add in the mushroom and onion mixture and then top with remaining cheese. Pour egg mixture over the fillings.
Bake in the center rack for 35 minutes or until quiche is mostly firm and lightly browned on top. You might have to cover the edges of the crust to prevent burning. Remove from heat and allow to cool (approx. 20 minutes) to set. Serve warm.
Quiche is great rewarmed as leftovers for breakfast or lunches, served with a salad.
