Quiche

I used to think that because of the name...quiche would be complicated to make. But when I found this recipe over at pioneerwoman.com I realized that it isn't complicated at all. Infact its once of the easiest things I have made and its sooooo yummy. Now.. I have to confess that I use already pre-made pie crust because I haven't found a recipe that is easy enough for me to do. But I am still looking and when I find one then I will for sure have to post it. Of course you can mix up your choice of filling but I have found that these really compliment each other quite well. Also, please note that this recipe is for a deep dish pie crust. If you don't have a deep dish then either half the recipe or make two pies (which is what I did)....Enjoy!

7 eggs

1 1/2 cups half & half

2 cups grated swiss cheese

salt and pepper to taste

3/4 pound bacon

1 stick butter

1 onion, very thinly sliced

10 oz mushrooms, sliced

1 can quartered artichoke hearts

1 deep dish pie crust or 2 standard pie crusts

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Preheat oven to 400 degrees

In a skillet, fry bacon until crisp. Let cool, crumble and set aside. Pour out excess grease and melt butter in the same skillet. Add onion and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt to taste. Remove from heat and allow to cool for about 20 minutes.

In large bowl, beat eggs with half & half. Add grated cheese, salt and pepper and set aside. With a slotted spoon, add mushroom mixture into egg/cream mixture. Add bacon and stir together.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on baking sheet and bake at 400 degrees for 1 hour, removing foil for the last 10 to 15 min. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for 10 min before serving.