Place garlic on a double layer of 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 inch 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.
Originally Submitted
2/5/2011
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