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:
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.