Ham and Bacon Quiche

By rdhch

Ingredients

• 1 15 oz pkg refrigerated pie crusts
• 1 egg white, lightly beaten
• 6 bacon slices
• 1/2 cup chopped onion
• 1 cup fresh mushrooms
• 1 1/2 cups half-n-half
• 1 cup chopped cooked ham
• 6 eggs, lightly beaten
• 1/2 tsp seasoning salt
• 2 cups shredded Swiss cheese
• 2 Tbsp flour

Preparation

Step 1

Fit 1 piecrust into a 9" deep-dish pie plate according to package directions; trim dough around edges of pie plate.
Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1"cookie cutter. Brush edges of piecrust in pie plate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with fork.
Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.
Bake at 400 degrees for 10 minutes. Remove weights and parchment paper; bake 5 more minutes and set aside. Reduce oven temperature to 350.
Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon and drain on paper towels, reserving 2 tsp drippings in pan. Crumble bacon and set aside.
Saute chopped onion and mushrooms in hot drippings 3-4 minutes or until tender.
Stir together baon, onion mixture, half-n-half and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.
Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted comes out clean. Cover edges to prevent over-browning if necessary. Let stand 10 minutes before serving.