Bacon Mushroom Quiche
By Joe the Baker
The Texas Veggies recipe series features Texas grown vegetables and ingredients. This series is made possible by grant funding from the Texas Department of Agriculture.
For the Dough:
- 6 oz. butter, cold
- teaspoon salt
- teaspoon pepper
- 2 cups all purpose flour
- 6 oz cream cheese, cold
- cold water, as needed
For the Filling:
- 4 oz bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 4 oz fresh mushrooms
- 1/2 oz watercress, optional
- 1/2 oz kale, optional
- 1 oz jalapeno, optional
- 4 oz hard cheese, grated and divided
For the Custard:
Steps: Make the Dough
In a food processor, combine the butter, seasonings, and flour. Pulse together until everything is uniform in texture. Add the cream cheese and blend until a dough ball forms, add cold water a tablespoon at a time if it needs extra moisture.
Place the dough ball between two sheets of plastic wrap and roll out to 1/4″ thick and about 11″ in diameter.
Brunch Using Coppell Farmers Market Ingredients
Chill the rolled-out dough in your freezer for 10-15 minutes or refrigerator for 20-30 minutes. After chilling, remove the top layer of plastic wrap, cut the dough into circle that’s 2-3 inches wider than your pie dish, and discard excess dough.
Transfer the dough into a 9″ pie pan. If you used plastic wrap to roll the dough, flip the uncovered side into the pie pan. Once the dough is worked into the dish, remove the plastic wrap. Chill the pie shell in the refrigerator while the filling is prepared.
Steps: Ingredient Prep
Chop onions and mince garlic.
Slice Lion’s Mane or Oyster mushrooms into 1 inch thick filets.
Stack kale and chop the lower quarter to discard stems. Cut 1 inch cross sections, and then cut the length in half.
For more delicate greens: pile and chop in half inch sections.
To cut jalapenos: Cut off top and discard. Cut the jalepeno in half along it’s length. Cut into quarters and remove seeds. Chop quarters into ¼ inch cross sections.
Stack bacon and cut in ½ inch cross sections. Then cut the cross sections in half along the length of the bacon strips.
Grate cheese and divide.
Steps: Cook the Filling
In a large sauté pan, heat the bacon over medium heat to render the fat.
Once the bacon is fully cooked, remove the bacon and drain all but 3 Tablespoons fat from the pan. Return the pan to heat, and mushrooms and black pepper, and cook for 5 minutes. Add onions and garlic (and turn the mushrooms if using lion’s mane, as pictured). Cook for another five minutes until mushrooms are tender and slightly crispy on the edges.
Remove the mushrooms and add in diced jalapenos. Sauté the pepper, onion and garlic mix for 3 minutes or until peppers are soft. If you used lion’s mane mushroom, cut it into inch cubes and set aside.
Remove the pie shell from the refrigerator. Sprinkle the pie shell with grated cheese, layer in greens (kale and watercress are used here, but any green will do) next, then add bacon, cubed mushrooms, and the onion, garlic, and pepper.
Steps: Make the Custard
Preheat oven to 350F and place a heavy sheet pan in the oven. Crack eggs into a bowl, add pepper, and whisk well.
Add milk and whisk until completely smooth and season to desired taste.
Pour over the quiche mixture in the pie pan, top with remaining cheese.
To bake: place the pie dish on preheated the pan in preheated oven until the custard is fully set, about 35-45 minutes.
Remove from heat and allow to cool about 10 minutes before cutting and serving. Serve with microgreen salad.