March 13, 2017
Dinner, Main Dish, Dairy,
French, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Oven Bake more
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"I don't recall where this recipe came from but it is tasty and not difficult."
Preheat oven to 375'.
Prick piecrust well with a fork.
Slice bacon into strips ¼" to 1" long and brown lightly in heavy skillet, stirring constantly, until fat is almost rendered out but bacon isn't yet crisp. Drain.
Scald the cream.
Cool slightly, then beat together with the eggs and seasonings in a bowl to blend.
Sauté mushrooms and green onions in small amount of butter till just tender.
Put bacon, mushrooms, and green onions in pieshell and pour in the cream mixture, filling to within 1/8" of the top.
Cut the butter into bits and distribute them over the top.
Bake in the UPPER THIRD of the oven 25-40 minutes--until the quiche has puffed and browned and a small knife plunged in AT THE EDGE comes out clean.
Cool 10 minutes before cutting.
Serve hot, warm, or cold. The quiche will sink slightly as it cools.
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