Grand Cru, Mushroom, & Bacon Quiche
This cheese, mushroom & bacon quiche makes a memorable brunch but works for lunch or dinner too! Made with award-winning Grand Cru® cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rothcheese.com.
Cooking tools:
- Rolling pin
- Pie dish
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Kitchen timer
- Cooling rack
Ingredients
- 1 (9-inch) prepared or homemade pie crust
- 1/4 pound (4 ounces) chopped bacon
- 1/2 pound (8 ounces) mixture of sliced oyster and shitake mushrooms
- 2 leeks, trimmed and thinly sliced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon freshly ground nutmeg
- 1 tablespoon chopped chives
- Salt
- pepper
- 6 eggs
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 2 cups (8 ounces) grated Roth Grand Cru® cheese
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