Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Cheese, Wild Mushroom 'n Bacon Pie




Source of Recipe


spreadphilly.com






List of Ingredients



• 3 garlic cloves, peeled
  
• 1 tsp canola oil
  
• 4 bacon strips, cut into 1/2" pieces
  
• 1 lb sliced assorted fresh mushrooms
  
• 1/4 cup finely chopped sweet onion
  
• 3 eggs
  
• 1 pkg (8 oz) cream cheese, softened
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 1 sheet refrigerated pie pastry
  
• 1 cup (4 oz) shredded sharp cheddar cheese
  
• 2 T grated Parmesan cheese
  
• 1/8 tsp paprika
  






Instructions



1. Place garlic on a double layer of heavy-duty foil, drizzle with oil, wrap and bake at 425F for 15-20 minutes, until softened. Remove and cool.
   
2. In a large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp drippings in skillet. Saute mushrooms and onion in drippings until tender.
   
3. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper, mushroom mixture and softened garlic.
   
4. Unroll pastry in 9" pie plate, trim and flute edge. Fill with cheddar cheese and bacon. Pour egg mixture over the top. Sprinkle with Parmesan cheese and paprika.
   
5. Bake at 375F for 30-35 minutes until a knife inserted in the center comes out clean. Let rest for 15 minutes.
   






Final Comments


Makes: 6 servings