Mushroom and Bacon Quiche

I don't know about you, but I've had enough time in the kitchen recently to satisfy me for quite some time, or a few days at least.  I loved every minute of it, but now I'm ready to scale back and enjoy a few easy, delicious meals that don't take a lot of time and don't contain a quart of cream and a dozen eggs. (I confess, I've learned some dangerous things from Paula Deen).

For Christmas dinner I prepared a large prime rib roasted oh, so perfectly thanks to Ann at Thibeault's Table.  Ann gave me directions on how to salt the roast ahead of time and cook it on high heat to produce the most mouth watering crust you could ever imagine. The meat was fork tender and cooked exactly as I had hoped and my family loved it.  I served a simple potato casserole, roasted asparagus and stuffed mushrooms along with the roast and the meal was close to perfect.  I've set the standard and this will be our menu as long as I prepare Christmas dinner.  And the french dips on Sunday were sublime.

I had leftover bits of this and that in the fridge, plus one last pie shell, so quiche for tonight's dinner seems like a logical choice.  This one has lots of diced mushrooms and Jarlsburg cheese, plus several slices of diced bacon and a half of a small onion, and it's delish.  I used my favorite quiche recipe and just altered the filling to suit what I have on hand. It works every time.   An arugula salad is a tasty side to this easy and delicious dish.  And don't forget to include a nice glass of white wine. Bon Appetit.