BREAKFAST QUICHE

This is a family favorite in my house. I've tried tons of different variations for this recipe, but, I know what my family likes too. The great thing about this recipe, is that it is very versatile. You can add, or delete, anything you want... and it's always awesome. This is a great dish for a Sunday brunch or, even a potluck dinner. The possibilities are endless.

 Prep Time: 30 minutes,  Cook Time: 48 - 50 minutes, Yield: 1 9-inch quiche

 Ingredients:

Crust: (A pretty standard crust for a quiche, and so simple to make, that you truly won't believe it)

 11/2 cups all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon baking powder
 1/3 cup olive oil
 4 tablespoons milk

Filling for the Quiche:

 2 - 3 small/medium cooked, cooled potatoes (I microwave them) Once cooled, then peel.
 11/3 cups shredded mozzarella cheese
 1 Large Onion, diced and sautéed
 6 very large mushrooms, sliced and sautéed
 2 cloves garlic, minced and sautéed
 (I sauté all at the same time. First adding the mushrooms, then onion, and finally the garlic. They are ready when the onions are translucent, but you don't want to brown or burn anything, so for this part, stir often).
 1/4 cup grated Parmesan cheese
 6 slices bacon, cooked and crumbled
 5 large eggs
 1 cup milk
 1 tablespoon thyme
 3/4 teaspoon sea salt (regular salt is fine too)
 1/4 teaspoon freshly ground black pepper

Directions:

Make your crust first, this step takes all of 3 minutes, Honestly! I got so excited making this, that sadly I did not take step by step photos. But... this recipe is so easy, I think you will all have no problem. Next time I make this, I will add a few, I promise ;)

•Preheat your oven to 425 degrees. In a bowl mix the flour, salt, and baking powder with a fork. In a separate bowl mix together the oil and water, then pour over this over the flour ingredients. Stir with a fork until the dough is moistened and crumbly.
•With clean hands of course, pat down the dough across the bottom of a deep dish 9" pie pan and work it up the sides of the pie pan. Try to keep the thickness even as you move the crust around and up the sides of your pan. Prick the bottom of the crust with a fork liberally, and bake for 9 minutes. Remove from oven, set aside and allow to cool.
•At this time, lower your oven temperature to 350 degrees while you begin to prepare the delicious filling.
•Cube the potatoes and evenly spread across bottom of the crust, (I smash a few as I go),cover the layer of potatoes with the sautéed onions, the mozzarella cheese, then the Parmesan cheese on top of that. Then your sautéed mushrooms and crumbled bacon on top of  that.
•In a large bowl mix well, the eggs milk, thyme, salt and pepper with a fork. Slowly pour over the filling you just layered into your crust. Be careful here, do it slowly so nothing runs over the pie pan rim. You want all that mixture to seep down into the other ingredients.
•Place your pie pan into the oven, and bake for about 45 - 50 minutes until center is firm. Test with a toothpick. If it comes out clean, it's done. Remove from oven and allow to set for at least 15 minutes before slicing.

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen