Bacon-Cheddar-Mushroom Quiche/Tortilla Thing

This isn’t really a quiche because there’s no crust; it isn’t really a Spanish-style tortilla either because the potatoes are used as a “crust” rather than being mixed in with the eggs and other stuff; also, there’s cream in the mixture and that’s not typical of such tortillas. Call it whatever you want, it will still taste just as good.

Hardware

• Large saute pan
• 3½ quart casserole dish (more wide than deep)

Ingredients

12	oz		Bacon (sliced)
8	oz		White mushrooms, sliced
2			Potatoes, peeled and sliced thin
8 - 12	oz		Cheddar cheese, shredded
6 - 7			Eggs
16	oz		Cream
			Salt
			Black pepper

Procedure

1. Preheat the oven to 350F.


2. Cut the bacon into pieces ½ to 1 inch wide; in a frying pan, cook slowly until done but not crispy; drain, reserving the fat, and remove to paper towels.


3. Using the bacon fat, gently saute the mushrooms until they release their liquid and are soft but not brown; drain.


4. Using more of the bacon fat, saute the potatoes until just cooked all the way through; they should take on some color but probably won’t be browned (which is OK); drain.


5. Line the bottom and sides of the casserole dish with the potatoes; mix the bacon, mushroons, and cheese and scoop into the casserole.


6. Beat the eggs then mix with the cream, salt, and pepper; pour into the casserole dish; if there are extra potatoes, put them on top of everything.


7. Bake until the filling reaches at least 175F and is set; a knife inserted into the center of the dish should come out clean.

Notes

Use the large holes on a box grater for the cheese.

I normally soy “creamer” instead of cream. If you use cream, I suspect anything from half-and-half all the way up to whipping cream would work; if I had to guess I’d probably pick heavy cream (or light cream as a second choice).

Start the bacon in a cold pan over high heat; as soon as it starts to sizzle, turn the heat down to medium-low and cook slowly. This renders the fat and cooks the bacon without it getting crispy.

Cook the mushrooms over a low heat; you want them to release their juices and soften but not turn brown.

Rating

Difficulty:		Very easy
Time:		2 hours.
Precision:		3

Source

My own foolin’ around.