Quiche, for all it's pretensions of being french and therefor fancy, is basically just scrambled-egg pie. You can make your own pie-crust if you want, but it can be a little tricky to get it right so that it's not to dry or to crumbly. I find that store-bought crusts are good enough and are far more convenient in most cases.
Ingredients (these are the ingredients for a single quiche- to make 2, double them)
1 pie crust
4-5 large eggs
2-3 tablespoons of milk
8-12 oz. of mushrooms
1/2 lb of bacon
1/2 lb of shredded cheese
salt and pepper (if desired)
Large mixing bowl
Start with the mushrooms- I used simple white mushrooms but any variety is probably good. The only think I that might work out a little different or those dried mushrooms I sometimes see in the store- for them you can probably skip the pre-cooking steps. If anyone tries using them, let me know how it turns out.
Anyway, the mushrooms are probably a little dirty- rinse them off in the sink.
Using the pairing knife, trim the stems off.
Slice and Dice into pieces 1-inch or less in length.
Put a few tablespoons of olive oil in a large frypan, turn it on medium heat, and add the mushrooms, and cook for about 10-15 minutes.
Mushrooms have a LOT of water in them, so they'll shrink quite a bit as they cook. Usually the water cooks out faster than it evaporates at first and gathers in the bottom of the pan.
Once the water evaporates the mushrooms are basically done- I prefer to cook mine a little longer because I feel it concentrates the flavor, but it's mainly up to you. When they are done, turn the heat off and let it cool for a few minutes.
Cook the bacon. When I'm using bacon in a recipe like this I look for bacon "ends and pieces" at the store. It's basically the bits of bacon that couldn't be neatly cut into the thin strips in most packages, and it's about half the price of regular bacon.
I also prefer to cut the bacon up a bit before I cook it. You can do it either way, it's just sometimes harder to handle after it's been cooked because the grease is hot and takes a while to cook down.
Put the bacon in a large fry-pan and cook on medium heat for about 15-20 minutes.
Unless you buy really lean bacon, you'll probably want to drain off the extra fat that cooks out before adding it to the other ingredients. You can throw it away if you want, but I saved it for another project. If you decide to save it, pour it off into a bowl to cool for a little while before transferring it to a plastic container. Keep in the fridge for up to two weeks or in the freezer almost indefinitely.
Grate the cheese, if necessary. Usually I buy cheese in bricks and grate it myself but today I was in a rush so I went with pre-shredded cheese.
Prepare the pie-crusts; I like to put mine on a baking sheet to catch any drip. Plus some of those disposable pie-pans are pretty flimsy, and I think this makes them easier to handle. At this point you can also preheat the oven to about 375 degrees Fahrenheit.
In the large mixing bowl, beat 4 eggs and a tablespoon or two of milk together. I'd recommend starting with 4 eggs, and if you want to, adding an extra one over the top once you're certain it won't overflow the pie-pan. The egg-mixture will expand a bit as it cooks.
Add in the bacon, the mushrooms, and the cheese. I prepared the mixture for each one of my quiches separately just to keep everything simple.
Mix well, and if you want add some fresh-ground black pepper.
Carefully pour the mixture into your pie crusts. Add one more scrambled egg if you want, but I wouldn't recommend filling the pans right to the edge- that's almost certain to cause a spill.
Bake for about 50 minutes, then remove from the oven and let cool for about 10 minutes before you slice the quiche. Be careful if you are using disposable pie-pans- some knives will cut right through the thin aluminium.
There are lots of different wants you can make quiche- another recipe I like is to peel and dice one small onion. Fry in a pan with a little oil for 7-8 minutes, then add a 10-oz. package of frozen spinach. Cook until thawed, then mix in 1-2 teaspoons of ground nutmeg, and cook for 2-3 more minutes. Then mix it with the eggs and cheese and bake that way.
Quiches also often include tomatoes, ham, scallions, other vegetables like broccoli, and occasionally potatoes. I've also heard of quiche being made with seafood, although I've never tried that variation myself.
You should also experiment with the cheeses. Cheddar, mozzarella, and parmesan are the old standbys, but swiss, gruyere, and muenster also go well in quiche. Some people will use goat-cheese, but that has a very distinct flavor and you should probably only use a little bit at a time until you figure out exactly how much you want in your food.