Cheese, Wild Mushroom 'N Bacon Pie

• 3 garlic cloves, peeled
• 1 tsp canola oil
• 4 bacon strips, cut into 1/2" pieces
• 1 lb sliced assorted fresh mushrooms
• 1/4 cup finely chopped sweet onion
• 3 eggs
• 1 pkg (8 oz) cream cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 sheet refrigerated pie pastry
• 1 cup (4 oz) shredded sharp cheddar cheese
• 2 Tbsp grated parmesan cheese
• 1/8 tsp paprika

1. Place garlic on a double layer of heavy-duty foil, drizzle with oil, wrap and bake at 425 for 15-20 min until softened. Remove and cool.
2. In a large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp drippings in skillet. Saute mushrooms and onion in drippings until tender.
3. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper, mushroom mixture and softened garlic.
4. Unroll pastry in 9" pie plate; trim and flute edge. Fill with cheddar cheese and bacon. Pour egg mixture over the top. Sprinkle with parmesan cheese and paprika.
5. Bake at 375 for 30-35 min until a knife inserted in the center comes out clean. Let rest for 15 min.
6. Prep 25 min Bake 30 min + standing

garlic, canola oil, bacon strips, mushrooms, sweet onion, eggs, cream cheese, salt, pepper, pastry, cheddar cheese, parmesan cheese, paprika

Taken from www.epicurious.com/recipes/member/views/cheese-wild-mushroom-n-bacon-pie-50092303 (may not work)