1-9" gluten free pie crust, thawed
3 strips bacon, chopped
1-1/2 cups thinly sliced onion
8 ounces thinly sliced cremini (or favorite) mushrooms
1 teaspoon fresh thyme
1 teaspoon minced garlic
salt and pepper to taste
pinch of nutmeg
1/2 cup heavy cream
5 large eggs
4 oz. grated habenero jack cheese
Preheat the oven to 375 degrees F.
Prepare the pie crust as directed. Use your favorite recipe or store bought version, both work well. Set aside thawed crust in the refrigerator as you prepare the quiche. Make sure to prick the bottom and sides lightly with the tines of a fork.
Cook the bacon in the oven, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes. Remove the bacon from the pan and drain on a paper-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season lightly with salt and pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, or about 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes.
Remove the crust from the refrigerator, place cooked vegetable mixture and bacon evenly in the uncooked crust.
In a medium bowl, combine the heavy cream and eggs, add another light seasoning of salt and pepper, add the nutmeg, and whisk mixture until frothy. Pour the cream mixture over the onion/bacon mixture, and sprinkle the cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, approximately 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
Remove from the oven and cool for at least 30 minutes to an hour before serving.