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1
Preheat the oven to 375 degrees F.
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2
Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge.
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3
Set aside in the refrigerator as you prepare the quiche.
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4
Set a 12-inch saute pan over medium heat, and add the bacon.
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5
Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes.
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6
Remove the bacon from the pan and drain on a paper-lined plate.
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7
Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes.
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8
Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper.
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9
Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes.
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10
Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
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11
In a medium bowl, combine the heavy cream and eggs and whisk until frothy.
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12
Pour the cream mixture over the onion mixture, and sprinkle the cheese over top.
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13
Place the pie tin on a sheet pan and place in the oven.
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14
Bake until golden brown, and the custard has set, 35 to 40 minutes.
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15
Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
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16
Recipe courtesy Joe Ray
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17
Preheat oven to 400 degrees F.
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18
In a 9-inch pie pan, combine all ingredients and mix with a fork.
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19
After mixing well, use your hand to form a ball in the pan and then press into pan.
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20
Bring it up on the sides and pinch the top.
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21
Bake for 10 to 11 minutes or until golden brown.
