Crust-Free Quiche

• 6 strips Peppered Bacon
• 6 whole Fresh Mushrooms, Sliced Thin
• 6 whole Large Eggs
• 3/4 cups Heavy Cream
• 2 stalks Green Onions, Chopped
• 1/2 teaspoons Salt
• 1/4 teaspoons Red Pepper
• 1-1/2 cup Grated Sharp Cheddar Cheese

1. Preheat oven to 375 degrees.
2. Cook peppered bacon until brown and crispy. Remove bacon to paper towels to drain.
3. Remove most of the bacon grease from pan. Saute the sliced mushrooms in the remaining grease. When lightly browned, remove from pan and place on paper towels to drain.
4. Whisk together eggs and heavy cream. Add bacon, mushrooms, green onions, salt and red pepper and stir. Stir in cheese.
5. Spray quiche pan (or casserole dish) with cooking spray. Pour egg mixture in pan.
6. Bake 45 minutes or until center is set and knife inserted in middle comes out clean. Remove from oven and let sit for 5 minutes before serving.

bacon, fresh mushrooms, eggs, heavy cream, stalks green onions, salt, ubc, cheddar cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/crust-free-quiche/ (may not work)