Ingredients
3 garlic cloves, peeled
1 tsp canola oil
4 bacon strips, cut into 1/2" pieces
1 lb sliced assorted fresh mushrooms
1/4 cup finely chopped sweet onion
3 eggs
1 pkg (8 oz) cream cheese
1/2 tsp salt
1/4 tsp pepper
1 sheet refrigerated pie pastry
1 cup (4 oz) shredded sharp cheddar cheese
2 Tbsp grated parmesan cheese
1/8 tsp paprika
Preparation
Place garlic on a double layer of heavy-duty foil, drizzle with oil, wrap and bake at 425 for 15-20 min until softened. Remove and cool.
In a large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp drippings in skillet. Saute mushrooms and onion in drippings until tender.
In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper, mushroom mixture and softened garlic.
Unroll pastry in 9" pie plate; trim and flute edge. Fill with cheddar cheese and bacon. Pour egg mixture over the top. Sprinkle with parmesan cheese and paprika.
Bake at 375 for 30-35 min until a knife inserted in the center comes out clean. Let rest for 15 min.
Prep 25 min Bake 30 min + standing
