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Mother's Day: Ham and Bacon Quiche

Source of Recipe


Southern Living, April 2006



List of Ingredients



• 1 (15-ounce) package refrigerated piecrusts
  
• 1 egg white, lightly beaten
  
• 6 bacon slices
  
• ½ cup chopped onion
  
• 1 cup sliced fresh mushrooms
  
• 1 ½ cups half-and-half
  
• 1 cup chopped cooked ham
  
• 6 eggs, lightly beaten
  
• ½ tsp seasoning salt
  
• ½ tsp black pepper
  
• 2 cups (8 ounces) shredded Swiss cheese
  
• 2 Tbsp all-purpose flour
  






Instructions



1. Fit one piecrust into a 9-inch deep-dish pie plate according to package directions; trim dough around edges of pie plate. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of piecrust in pie plate with beaten egg white; gently press dough shapes onto edge of pie crust. Pierce bottom and sides with a fork. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans. Bake at 400° F for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350° F.
   
   
2. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender. Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.
   
   
3. Bake at 350° for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.
   
   Makes 6 to 8 servings.