Meatless Monday: Lower-Fat Vegetarian "Bacon" Mushroom and Onion Quiche

Lower-Fat Vegetarian "Bacon" Mushroom and Onion Quiche

9 inch home made or store bought organic pie crust

4 organic eggs

1 cup silk soy creamer (or milk, if you prefer)

1 small-medium onion, sliced thin

3/4 cup (about 4 oz) portabello or other assorted chopped mushrooms

5 slices soy bacon, chopped (Morning Star Farms is a good choice, so is Lightlife Smart Bacon)

4 slices your favorite soy or regular cheese (I used Veggie brand soy pepper jack to keep it healthier)

1 tsp. salt

1/2 tsp. fresh ground pepper

1 tsp. garlic powder

Pinch of fresh grated nutmeg (optional)

1-2 tsp. fresh thyme leaves 

1-2 tbs. olive oil or Earth Balance for sauteing

Defrost pie shell and set aside. Preheat oven to 350 degrees.

In a skillet, heat oil over medium-high. Saute onions first for about 3 minutes until they begin to soften. Then add mushrooms and "bacon." Season with thyme and a sprinkle of the salt, pepper, and garlic powder. Saute until veggies are tender and bacon is heated through. Set aside to cool slightly (if they are too hot they will start to cook the eggs too soon and create steam which softens the crust).

In a bowl, crack eggs and beat slightly. Add remaining seasonings and pinch of grated nutmeg if you are using it. Add soy creamer and whisk to combine. Distribute cooled vegetables on the bottom of your defrosted crust. 

Pour egg mixture into the crust and top with slices of cheese (you can tear them into smaller shreds first if you want, but I just laid them evenly on top).

Bake for about 35 minutes or until quiche is puffy and slightly golden in color, making sure it is not jiggly in the middle. Let cool for about 5 minutes before serving. Can be served hot or at room temperature. 

Pair with a nice salad and a crisp white wine such as a Sauvignon Blanc or a sparkling Proseco such as Rustico.