Turning Deals Into Meals - Caramelized Onion, Mushroom, & Bacon Quiche

I love when last minute dinner inspiration turns into total success!

After surveying the fridge this afternoon, my brain worked up the idea of a quiche, using ingredients leftover from this week's meals. I had eggs, freebies from a Harris Teeter meal deal a few weeks back. I had heavy cream, leftover from Cajun Chicken Pasta. There was bacon, bought during HT Super Doubles, assorted veggies, Aldi produce steals, and cheeses.

I decided to concoct my own recipe for a crustless Caramelized Onion, Mushroom, & Bacon Quiche. Though I made things up as I went, I did head to Google to double check on cooking time and temp. The result was A-MAZING!

Pair with a lightly dressed salad, and this meal could be served for brunch, lunch, or dinner.

Click here for a printable version of the recipe.

Crustless Caramelized Onion, Mushroom, & Bacon Quiche

• Ingredients:
• 6 slices of bacon
• 1-2 T butter
• 1 medium onion thinly sliced onion
• 8 ounces thinly sliced baby bella mushrooms 
• thyme to taste
• 1 large clove minced or pressed garlic
• salt to taste
• black pepper to taste
• 1/2 cup heavy cream (could substitute milk with some fat content)
• 5 large eggs
• a few handfuls of shredded cheese of your choice (I used HT Italian blend)

Directions:

• Preheat the oven to 400 degrees F. Place bacon on a foil lined pan. Cook bacon for ~ 15 minutes, until crisp. Remove from pan and drain on a paper towel lined plate. Chop or crumble bacon.

• Reduce oven temp to 375 degrees F.
• Grease a 9 inch pie plate with a light layer of butter or cooking spray. Set pan aside.

While Bacon is cooking...

• Warm a skillet over medium heat. Add butter or oil. Add the onions to the pan and cook for about 8 minutes, stirring occasionally, until they are wilted, and lightly caramelized.

• Add the mushrooms, thyme, and garlic to the pan. Season with salt and pepper. Cook 8-10 minutes, stirring occasionally. Remove the pan from the heat and mix in chopped bacon. Add the mixture to the greased pie pan. Spread evenly.

• In a medium bowl, combine the heavy cream and eggs. Whisk until frothy. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top.

 

• Place the pie tin on a sheet pan and place in the oven. Bake until golden brown and the quiche has set, 35 to 40 minutes. Rotate the sheet pan after 15 to 20 minutes to ensure even browning.