Serves Four
1 pie shell
2 strips diced bacon
1 tbsp diced onion
1 1/4 cup sliced and diced mushroom
1/2 cup diced smoked Gouda cheese
1/2 cup diced Gruyere cheese
1/2 cup diced Mozzarella cheese
10 oz light cream
2 eggs
Pepper to taste
1/2 tsp Parisian spice blend
1/2 tsp Raz El Hanout seasoning or quiche seasoning
Sauté bacon in a non stick fry pan until slightly golden.
Add onion and sauté two minutes.
Add mushrooms and continue to sauté until mushroom liquid is evaporated, about 4-5 minutes.
Evenly add half the cheese to the pie shell.
Then add the mushroom mix, followed by the remaining cheese.
In a mixing bowl, whisk the eggs, spice blends and cream until all is blended well.
Pour the egg mixture over the pie shell and bake in a 375 degree oven for about 30 minutes.
To test if the quiche is done, stick a clean knife into the center of the pie and remove. If the knife removes with no egg mixture sticking to the knife, the quiche is done.
If not, cook for another five minutes and test again.
To reduce some saturated fat from the recipe, substitute the cream with regular milk.
Just add one additional egg white to the egg mixture. You can also use a low fat Mozzarella cheese for further fat reduction.
Salt is not necessary in the recipe as the bacon and cheese have enough.
