Naughty Quiche

Flaky pastry, ooey-gooey cheese, and enough bacon and mushrooms to leave you satisfied, our “naughty” quiche might not be the healthiest way to start your day, but it is the perfect meal to celebrate Easter. Using a springform pan with high sides allows the homemade crust to stand inches tall and provides a deep-dish quiche experience like no other for the perfect crust to filling ratio. Over-the-top? Yes! Well worth it? Always! At least on special occasions. 

INGREDIENTS

• Store-bought pie dough
• 1 lb thick-cut bacon
• ¹/₂ lb cremini mushrooms, thinly sliced
• ¹/₂ lb white mushrooms, thinly sliced
• 1 tbsp butter
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1 tbsp thyme, chopped
• ³/₄ cup grated Emmental cheese
• 2 cups heavy cream
• 6 large eggs, lightly beaten
• Salt and freshly groud pepper to taste

DIRECTIONS

1. Preheat oven to 325°F.
2. Chop your bacon into bite-sized pieces, and in a large skillet over medium heat, cook the bacon in batches until it is done. Set the cooked pieces aside on a plate with a paper towel underneath to catch the extra grease.
3. Drain some of the bacon fat from the pan, retaining 1 tbsp. Turn the heat to high and add your mushrooms to the pan, seasoning with salt and pepper. Cook for five minutes until they have lost some of their water and begun to brown. Reduce the heat to medium and add in the onion and garlic, occasionally stirring so that nothing burns for an additional ten minutes—season with salt and pepper to taste and set the filling aside.
4. Grease your springform pan and drape your store-bought pie dough into the form, pressing it into the bottom and up the sides. Cut off any excess dough from the top. 
5. Whisk together eggs, heavy cream, milk, and thyme until frothy. 
6. Add half of your grated cheese, bacon, and mushroom and onion mixture to the bottom of the quiche. Slowly pour half of your egg mixture on top. Carefully layer the remaining grated cheese on top of the egg mixture, followed by the bacon and mushroom and onion mixture. Pour the remaining egg mixture on top. 
7. Bake in the oven for approximately one and a half hours until the quiche has just set. Remove from the oven and let cool in the pan until warm. Remove the springform, use a serrated knife to cut off a slice, and enjoy!