Bacon Mushroom Quiche

Because one day Alec had a yen for some bacon mushroom quiche…

1 (9-inch) pie crust

1/2 pound (approximately 8 slices) bacon

1/2 cup chopped green onions

1 (8 ounce) package sliced mushrooms

2 cups (approximately 2 medium) sliced zucchini

2 pressed garlic cloves

1 cup (4 ounces) shredded Cheddar cheese

3 large eggs

1 cup milk

1 teaspoon parsley

1/4 teaspoon each salt and ground black pepper

1/8 teaspoon nutmeg

1. Heat oven to 375 degrees F.
2. Place pie crust in 9-inch Pie Plate according to package directions; set aside.
3. Cook bacon over medium heat in Generation II Skillet. Remove bacon; drain and crumble. Reserve 1 tablespoon of bacon drippings and sauté onions, mushrooms, zucchini, and garlic until tender. Add bacon to vegetables and combine. Spread vegetable mixture over bottom of pie crust. Sprinkle cheese over vegetable mixture.
4. Whisk eggs, milk, and seasonings together in Batter Bowl. Pour egg mixture over cheese. Bake for 35 to 40 minutes.

Pastry

In a medium bowl stir together 1 1/4 cups flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture. Gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoon cold water over remaining flour mixture, 1 tablespoon at a time, until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into desired shape and size to cover your casserole dish.