When I worked with my mother at a couple of restaurants, we made between 7 and 15 quiche a day for lunch. We had all kinds, from veggie to ham to curried chicken. I needed something warm and comforting for dinner, so I made this quiche. It reminds me of good times I spent in the kitchen with my mom.
1Preheat the oven to 425°F (400° for convection) Arrange oven racks to the center position and just below center. Place a large piece of foil (or a baking sheet) on the lower rack, under where the quiche will be placed to catch any run over.
2In a large skillet, fry bacon pieces until almost crisp and browned. Add mushrooms (drain if using canned) and saute until lightly browned. Remove from skillet with slotted spoon and reserve on paper towel lined plate.
3Place onions in the hot skillet and cook on medium, stirring occasionally, for 10-12 minutes or until carmelized and brown. Deglaze the pan with 1/3 c sherry and cook til completely reduced. Add bacon and mushrooms back to skillet and mix together.
4Place the pastry into the pie pan and make sure it is down in the bottom and fitted into the corners. Fold under excess and flute edge.
NOTE: This is a VERY large pie pan and may take a little more pastry than your normal pan. For homemade pastry, make 1 1/4 to 1 1/2 your regular single crust recipe.
If you find that purchased pastry is too small, you can either roll it thinner to fit the size or layer two raw crusts together and roll them out to regular thickness sufficient to fit this pan. (Cut off excess and make cinnamon sugar pie crust "bakers" snacks.;)
5In the 9 1/2" pastry lined pyrex pie pan, layer 1/2 of the cheese, then all of the filling, then the last of the cheese. This should fill the pan almost to the bottom of the fluted part of the crust.
6Whisk eggs, picante sauce, milk and cream together in a medium bowl. Add salt and pepper to taste. (I use about 1/2 tsp salt and a few grinds of pepper.) Slowly pour the custard mixture over the cheese in the crust, allowing it to flow around the cheese and filling. This amount should just fill the crust and a little cheese may still not be submerged. I sprinkled this one with a little paprika. (optional)
7Bake the quiche for 20 minutes, reduce oven temp to 350°F (325°/convection)and bake another 15 to 20 minutes. Check to see if top is getting overbrowned and cover with foil if so. Bake another 10 to 15 minutes until the center of the quiche is just barely jiggly and a knife inserted in the center comes out without a "milky" coating.
8Remove from oven and allow 20 to 30 minutes to cool and set. Slice and serve.