Chanterelle Quiche A Summer Treat!

Chanterelle Bacon Quiche

1/2 Ib. mixed mushrooms, Chanterelle (sliced thin) and Portobello (sliced thick)

6 strips of bacon, crispy and chopped roughly

1 small zucchini, sliced into rounds and quartered

3 cloves of Fresh garlic (2 of regular), diced fine and made into a paste

1 small onion diced

6 eggs

1/2 C. cream

1/2 tsp sea salt

1/2 tsp pepper

1 Tbs Fresh parsley chopped roughly

1 Tbs Fresh lemon thyme ( don't have it, use regular thyme and zest of only 1/4 lemon)

1/2 tsp chili garlic sauce

Pre-heat oven to 400ºF.

Cook bacon in a sauce pan at a medium to medium high heat, let it crisp. Remove bacon and leave fat in pan. Sautee garlic, onion and zucchini in bacon fat! No wonder it is so good!

In a medium size bowl mix eggs, cream, salt, pepper, parsley, thyme chili garlic paste.

Once onions are transparent take off heat and let cool. Mix with egg mixture and place in Quiche crust. Bake for 30-45 minutes. If omitting crust bake time changes to 20-45 minutes.

Middle should still jiggle a wee bit.

Enjoy!