Servings: 8


1-1/2 cups Wheat-Free Market All-Purpose Baking Mix
¼ teaspoon salt
1 teaspoon Virtue Sweetener
1 large egg
2 tablespoons butter, room temperature

4 slices thick bacon
½ small onion, finely chopped
4 ounces mushrooms, chopped
½ teaspoon salt, divided
5 large eggs
3/4 cup heavy whipping cream
4 ounces shredded cheese (provolone, Swiss or gruyere)
¼ teaspoon fresh black pepper

Prepare Crust:

Preheat oven to 350 degrees F. In a medium bowl combine baking mix, sweetener, salt, butter and egg. Blend until dough forms. Place dough on a large piece of parchment paper. Place another sheet of parchment paper (or plastic wrap) on top of the dough and roll out until dough is approximately 12 inches in diameter (for a 9 inch pie). Remove top paper and carefully invert crust into pie plate. Remove any excess dough and crimp edges if desired. 

Bake crust for 10 minutes then remove from oven.

While crust is baking, prepare filling.

Render fat from bacon in a medium pan. As soon as bacon is crispy, chop bacon and set aside. Leave at least 3 tablespoons of bacon drippings in pan and add onion, mushrooms and ¼ teaspoon salt. Cook over medium heat until vegetables are tender. Turn off heat.

In a large bowl add eggs, whipping cream, cheese, remaining ¼ teaspoon salt, pepper, bacon and mushroom mixture. Pour mixture into the pre-baked crust and bake for 35 minutes or until center is set. Check crust around 30 minutes to make sure it is not getting too brown. Allow to cool for at least 10 minutes before slicing.

Mushroom Quiche

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