Mushroom, Onion, And Bacon Quiche With Gruyere

• 4 slices bacon
• 1 tablespoon extra virgin olive oil
• 12 ounces mushrooms, trimmed, wiped clean, and thinly sliced (white button, shiitakes, and creminis)
• 1/2 cup finely chopped onion
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 garlic clove, minced
• kosher salt
• fresh ground black pepper
• 3 large eggs
• 1 cup half-and-half
• 2 teaspoons prepared mustard
• 1 (9 inch) pie shells, baked
• 3/4 cup grated gruyere cheese

1. Preheat oven to 375u0b0.
2. Cook bacon in a big skillet until semicrisp; drain on paper towels.
3. Discard all but 1 tablespoon bacon fat from the skillet; add oil to skillet and heat over medium heat.
4. Add in mushrooms and onion; cook/stir until the mushrooms are lightly browned and the onion is tender, about 5 minutes.
5. Add in parsley and garlic; cook 1 minute.
6. Season with salt and pepper; remove from heat.
7. Snip bacon into 1/4 inch pieces and add to mushroom mixture.
8. In a bowl, whisk the eggs until light; stir in half-and-half and mustard.
9. Spoon mushroom mixture evenly into pie shell; sprinkle with cheese and add egg mixture.
10. Bake quiche until puffed and golden brown, about 35 minutes.
11. Serve warm or at room temperature, cut into wedges.

bacon, extra virgin olive oil, mushrooms, onion, parsley, garlic, kosher salt, fresh ground black pepper, eggs, mustard, pie shells, grated gruyere cheese

Taken from www.food.com/recipe/mushroom-onion-and-bacon-quiche-with-gruyere-273282 (may not work)