Bacon and Mushroom Quiche

Ingrédients

• 8 tbsps crumbled bacon
• 60 g tex mex shredded cheese
• 200 g pie crust
• 4 larges egg
• 12 pièces brown mushrooms (crimini italian)
• 250 ml half and half cream

Directives

1. Preheat oven to 375 f.
2. Place piecrust into pie plate. Prick the bottom of the crust.
3. Sautée the sliced mushrooms until softened and slightly browned. Add crumbled bacon and sautee for another 2-3 minutes.
4. Spoon the mushroom and bacon evenly into the pie crust, and then top with the shredded cheese, reserving a bit of cheese.
5. In a bowl, whisk the eggs and cream together, then pour into the pie crust. Too with remaining cheese.
6. Bake for 35-40 minutes, until the centre is set. Let cool for 5 minutes before slicing into 6 pieces.