Bacon & Cheese Tart (Crustless Quiche)

A super simple and delicious "crustless" quiche 

perfect for brunch or a light supper.

Ingredients:

butter or cooking oil spray

1/2 cup dried shiitake mushrooms (optional)

hot water

3/4 cup crumbled bacon or diced ham

1 cup grated Jack, Gouda or Swiss cheese

1/2 cup chopped onion

1/4 teaspoon paprika

1/4 teaspoon nutmeg (optional)

3 eggs

1 1/2 cups milk (or 3/4 milk and 3/4 cup half & half)

3/4 cup "All Purpose Baking Mix"**

Method:

Preheat oven to 350*F. If desired, put dried mushrooms in a small bowl. Add just enough hot water to cover. Generously grease a 10 inch pie pan with butter or cooking spray. Sprinkle bacon or ham in the bottom of the greased pie pan. Top with grated cheese and chopped onions. Drain water from the mushrooms. Sprinkle the drained mushrooms over the ingredients in the pie pan. Sprinkle with the paprika and nutmeg. In a blender, or a bowl with a hand mixer, thoroughly blend the eggs, milk and baking mix. Pour blended mixture over the other ingredients. Bake for 40 to 60 minutes or until a knife inserted half way between the center and outer edge comes out clean. Let sit for 5 minutes before serving.

One slice of  Bacon & Cheese Tart.

Notes: Serve this crustless quiche for brunch with biscuits, potatoes or mixed melons. Or, serve for dinner with a salad and/or mashed potatoes. (The leftover liquid from the mushrooms can be frozen and saved to add to a soup, noodles or rice.) 
**Search this blog and "Carrie's Kitchen" channel on YouTube for the "Homemade All Purpose Baking Mix" recipe.