Quiche is kind of an indulgence around here.  I don’t make it too often because I usually want to make it on the rich side.  But….if we don’t eat a lot of it….and have it with a salad then, its OK…right?  I do use an uncured bacon (no nitrites) so that helps.

Preheat oven to 375F

In a cast iron or heavy skillet, place:

1/3 lb of  uncured bacon, slices cut in half, if needed

1 lb sliced mushrooms

Cook bacon until grease begins to render, then add all of the mushrooms.  Continue cooking until both are nicely browned.  Remove and place on a small stack of newspaper to absorb grease.  Break bacon into smaller pieces.

In a small mixing bowl, combine:

6 eggs

1/3 cup half and half

1/2 Tbs dried thyme, rubbed between your hands (breaks up pieces into a finer powder)

fresh ground pepper, to taste

3/4 cup grated Manchego

add the bacon and mushrooms and stir until combined.

Pour into a shallow baking dish (with or without a crust)

Bake for 20-25 minutes, or until set.

Serve with a nice salad and watch the men drool over it.

Mushroom & Bacon Quiche