Crustless Quiche Bake

• 14 bacon strips, chopped
• 1 pound sliced fresh mushrooms
• 1/2 cup chopped green pepper
• 8 green onions, thinly sliced
• 1 jar (2 ounces) diced pimientos, drained
• 2 tablespoons sherry, optional
• 12 large eggs
• 1-1/2 cups 2% milk
• 3/4 teaspoon dried thyme
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon ground mustard
• Dash dill weed
• 4 cups shredded Gruyere or Swiss cheese, divided

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
2. In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated.
3. In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish.
4. Bake, uncovered, at 350u0b0 for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting .
5. Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350u0b0. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.

bacon, mushrooms, green pepper, green onions, pimientos, sherry, eggs, milk, thyme, salt, ground mustard, dill weed, gruyere

Taken from www.tasteofhome.com/recipes/crustless-quiche-bake/ (may not work)