Swiss Cheese Quiche With Bacon & Mushrooms

• 11 inch prebaked quiche crust
• 4 ounces thick-cut bacon
• 4 T. butter
• 1 med. sweet onion, peeled and thinly sliced
• 5 oz. white mushrooms, cubed
• salt and ground black pepper, to taste
• 4 lg. eggs
• 1/4 C. milk
• 1/2 C. heavy whipping cream
• 1 C. grated Swiss cheese
• 1/2 tsp. cayenne pepper
• 1/2 C. minced parsley
• 6-7 oz. artichokes, if desired

1. Heat oven to 400 degrees. In a large skillet cook the bacon until crisp. Drain and set aside. Discard all drippings and then melt butter in same skillet. Add onion and saute over med. heat until soft and translucent. Add mushrooms and cook for 5 min. (artichokes if desired)
2. Taste and season with salt and pepper. Transfer to a strainer set over a bowl and set aside to drain and cool for 20 min.
3. In a large bowl, beat eggs with milk and cream. Stir in grated cheese and cayenne pepper. Stir the cooled mushroom mixture into the cream-egg mixture. Add bacon and parsely and stir. Place into baked pie pan with the prebaked crust. Cover loosely with
4. foil and bake for 60-65 min. at 350 degrees. Remove from oven. Allow to sit for 10 min. before serving.

quiche crust, bacon, butter, sweet onion, white mushrooms, salt, eggs, milk, heavy whipping cream, swiss cheese, cayenne pepper, parsley, artichokes

Taken from www.epicurious.com/recipes/member/views/swiss-cheese-quiche-with-bacon-mushrooms-50179688 (may not work)