Mushroom Swiss Quiche with Bacon Ritz Crust

/ October 19, 2016/ 2 comments

Is it strange that I feel sentimental about a pie plate?  Well, I do.  We’ve had this blue pie plate for 6 years now and it is one of my favorite items in our kitchen.

I know that we’ve had it 6 years because it was a wedding present.  It’s blue and pretty without being fussy and it’s durable.  Even so, I like that I can start to see that it’s been used.  I like seeing the small scratches in the bottom that show that it’s had a life…it’s not just for show.  I feel a sense of peace when I use this pie plate because it reminds me of our wedding day.  It reminds me of the joy I felt that day to be marrying the love of my life surrounded by friends and family that loved us.  Sometimes I think about the progress I’ve made when I use this pie dish.  I feel a sense of pride in how far my baking has come and look forward to the new things I will create with it.

Today I am sharing one of those creations with you!  My husband and I chatted one day about a cracker crust made with Ritz (or butter) crackers and bacon.  That conversation had been rattling around my brain.  I definitely wanted to try the crust but obviously needed something worthy to fill it.  This quiche is the result of that brainstorm. The crust is buttery and savory and the filling has just the right balance between the earthiness of the mushrooms and the tangy nuttiness of the Swiss cheese.  It all just works!

Let’s get to the quiche!

You’ll start by cooking the bacon in a pan over medium heat until cooked through and on the way to crispy. Take the bacon out with a slotted spoon and set aside.  Pour the bacon grease into a bowl and measure out 1 tablespoon back into the pan.

Now sauté the onion and mushrooms in that pan about 10 minutes or until there’s no moisture left and the mushrooms have browned. Let that cool.

Now you’ll make the fabulous crust!  Add the crackers to a food processor and pulse until about half of the crackers are broken.  Add the bacon pieces and pulse until the crackers are in crumbs.  Now add enough bacon grease for the mixture to stick together, about 5 tablespoons.  If you’ve run out of bacon grease you can supplement with softened butter.

Press the crust mixture into a pie dish, making sure to get it up the sides.  Put the crust in the fridge for at least 20 minutes.  The will help it stay together later.

After it’s chilled in the fridge it’s time to put it all together.  Preheat the oven. Whisk the eggs, heavy cream, garlic salt and paprika until combined. Stir in the mushroom/onion mixture and the Swiss cheese and pour it all into the cooled crust.

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Now bake for about 35 minutes until there’s just a slight wobble in the center.  Let it cool 10-15 minutes before cutting into it.

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Before

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After!

This quiche should last up to 3 days in the fridge and can be served warm or at room temp.  A salad with a bright vinaigrette would be a great side.

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Yum!

 

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Enjoy!

 

Mushroom Swiss Quiche with Bacon Ritz Crust
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Ingredients

  • 6 thick slices of bacon (about 10 ounces), cut into about 1/2-inch pieces
  • 2 sleeves Ritz crackers (about 60 crackers)
  • 6 large eggs
  • 1 cup heavy cream
  • 1/2 large yellow onion, diced
  • 4 cups sliced Cremini mushrooms
  • 1 teaspoon garlic salt
  • 1/2 teaspoon paprika
  • 6 ounces crated Swiss cheese

Instructions

  1. Cook the bacon in a pan over medium heat until cooked through and almost crispy. Take the bacon out with a slotted spoon and set aside.
  2. Pour the bacon grease into a bowl and measure out 1 tablespoon back into the pan.
  3. Sauté the onion and mushrooms in that pan with the bacon grease about 10 minutes or until there's no moisture left and the mushrooms have browned. Let cool.
  4. Add the crackers to a food processor and pulse until about half of the crackers are broken.
  5. Add the bacon pieces and pulse until the crackers are in crumbs. Add enough bacon grease for the mixture to stick together, about 5 tablespoons. If you've run out of bacon grease you can supplement with softened butter.
  6. Press the crust mixture into a pie dish, making sure to get it up the sides. Put the crust in the fridge for at least 20 minutes.
  7. Preheat the oven to 375°.
  8. Whisk the eggs, heavy cream, garlic salt and paprika until combined. Stir in the mushroom/onion mixture and the Swiss cheese and pour it all into the cooled crust.
  9. Bake for about 35 minutes until there's just a slight wobble in the center. Let it cool 10-15 minutes before cutting into it.
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http://www.rachelpounds.com/2016/10/19/mushroom-swiss-quiche-with-bacon-ritz-crust/

2 Comments

  1. Look so so yummy!! Perfect Fall dish! Sarah www.theblondegiraffe.com
  2. Pingback: By the Pounds 2016 Holiday Gift Guide

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