Ham-and-Bacon Quiche

Ingredients

• 6 slices bacon 
• 0.5 teaspoon pepper black
• 1 cup ham cooked chopped
• 1  egg white lightly beaten
• 6  eggs lightly beaten
• 2 tablespoons flour all-purpose
• 1 cup mushrooms fresh sliced
• 1.5 cups half-and-half 
• 0.5 cup onion chopped
• 15 oz piecrusts refrigerated
• 0.5 teaspoon seasoning salt 
• 8 oz swiss cheese shredded

Equipment

• bowl
• frying pan
• paper towels
• baking paper
• oven
• aluminum foil
• cookie cutter

Directions

1. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate.
2. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter.
3. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.
4. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.
5. Bake at 400 for 10 minutes.
6. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 35
7. Cook bacon in a large skillet over medium-high heat until crisp.
8. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.
9. Saut chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.
10. Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl.
11. Combine cheese and flour; add to bacon mixture, stirring until blended.
12. Pour mixture into crust.
13. Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.)
14. Let stand 10 minutes before serving.