Weekend Food: Bacon & Mushroom Quiche

Weekends revolve around food for me. I wake up wanting something besides a granola bar or fruit loops for breakfast. This morning, I was craving quiche. Honestly, I was craving pie crust but couldn’t justify just baking a pie crust for breakfast.

Start by cutting up six slices of bacon. I just cut them with a scissors right over the pan.

Give ‘em a swirl and let them fry up over a low flame.

Then get cracking. Crack four eggs into a bowl.

Add a few shakes of Tabasco and a 1/2 teaspoon of creole seasoning or seasoning salt of your choice.

Your ability to take space should dictate how much you add.

Add one cup of milk.

Head back to the bacon. Once it is browned to your liking, remove from the pan with a spoon.

Put the bacon pieces on a paper towel to soak up the grease.

Pour the grease into a small glass bowl. You are going to need that bacon grease in a minute.

Last week, I picked up some pre-sliced baby bellas.

I chopped up two garlic cloves and a half of a red onion.

Pour two tablespoons of the bacon grease into the skillet and add onions and garlic. Let sauté for about a minute.

Toss in mushrooms. If you don’t have bellas, add button or whatever you have. About eight ounces worth.

Mix the mushrooms and onions together and sauté on low for 3-4 minutes.

Stir in the bacon.

 Then stir in the mushrooms and onions.

I am not a pie crust maker on Saturday morning, so I just rolled out a refrigerator pie crust into a nine inch pan pan. Pour the egg mixture into the pie crust.

Bake on 350 degrees for an hour or until eggs are no longer jiggly.

The quiche makes eight pieces. This should mean it could feed eight people. But Princess and I at two a piece.

What are you making for breakfast this weekend? Got anything for me to drool over?