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Bacon & Mushroom Quiche

Culinary Genie

Makes

6 servings

Active Time

25 minutes

Total Time

1¼ hours

Calories

410

Cuisine

American

Category

Breakfast, Brunch & Eggs

A gluten-free bacon and mushroom quiche seasoned with Culinary Genie Salt-Free Peppery Sage Seasoning Blend and can easily be made dairy-free as well. Perfect for breakfast or brunch.

Bacon & Mushroom Quiche

Ingredients

  • ½ pound bacon slices, chopped

  • 1 (8 ounce) package sliced baby bella mushrooms

  • 1 small red onion, chopped

  • 1½ teaspoons Salt-Free Peppery Sage Seasoning Blend, divided

  • 5 large eggs

  • 1 cup half & half or non-dairy milk of choice

  • 1 (9-inch) frozen gluten-free pie shell (keep frozen)

  • 1 cup shredded pepper jack cheese or cheese of choice, divided

Directions

  1. Preheat oven to 375°F. In large skillet over medium-high heat, sauté bacon until crispy. Remove to clean paper towels. Remove all but 2 tablespoons bacon drippings from pan.

  2. Add mushrooms, onions and 1 teaspoon Salt-Free Peppery Sage Seasoning Blend to skillet; salt as desired. Sauté until mushrooms are nicely browned and onions are softened. Set aside.

  3. In medium bowl, combine eggs, half & half and remaining ½ teaspoon Salt-Free Peppery Sage Seasoning Blend; salt as desired. Whisk until well combined. Set aside.

  4. Place frozen pie crust on a baking sheet. Sprinkle ½ cup cheese over the bottom of the crust. Top with bacon, mushrooms and onion. Carefully fill with egg mixture and sprinkle with remaining ½ cup cheese.

  5. Bake 45-50 minutes or until knife inserted in center comes out clean. Remove from oven and allow to set for 10 minutes before serving.

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