Bacon Mushroom Quiche

Bacon Mushroom Quiche


1 (9-inch) pie crust

1/2 pound (approximately 8 slices) bacon

1/2 cup chopped green onions

1 (8 ounce) package sliced mushrooms

2 cups (approximately 2 medium) sliced zucchini

2 pressed garlic cloves

1 cup (4 ounces) shredded Cheddar cheese

3 large eggs

1 cup milk

1 teaspoon parsley

1/4 teaspoon each salt and ground black pepper

1/8 teaspoon nutmeg



Heat oven to 375 degrees F.



Place pie crust in 9-inch Pie Plate according to package directions; set aside.



Cook bacon over medium heat in Generation II Skillet. Remove bacon; drain and crumble. Reserve 1 tablespoon of bacon drippings and saut onions, mushrooms, zucchini, and garlic until tender. Add bacon to vegetables and combine. Spread vegetable mixture over bottom of pie crust. Sprinkle cheese over vegetable mixture.



Whisk eggs, milk, and seasonings together in Batter Bowl. Pour egg mixture over cheese. Bake for 35 to 40 minutes.



Yield: 6 servings