Mushroom and Bacon Quiche

1. Prepare quiche crust according to its recipe instructions. Preheat oven to 350F.

2. Cut the bacon into slivers. Cut cremini mushrooms into quarters or eighths, depending on size.

3. Dice the portobello mushroom caps and cut the shiitake mushrooms into quarters, removing and discarding the stems. Peel and slice the onion thinly.

4. Fry bacon in a pan and remove with a slotted spoon.

5. Pour off all but 2 tablespoons bacon fat, filter through a mesh strainer and reserve for later use.

6. In a large bowl, toss cut mushrooms with reserved fat, then place on a rimmed baking sheet in a single layer.

7. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside.

8. While the mushrooms are cooking, in a large bowl, beat the eggs with the water, salt, pepper, and paprika. Chop the thyme.

9. In a large bowl, combine roasted mushrooms, onion, bacon and thyme.

10. Evenly distribute this mixture in pre­baked crust.

11. Pour egg mixture over top.

12. Bake for 45-55 minutes, or until a knife inserted into the center of the quiche comes out clean. Serve warm or at room temperature.

13. Serve immediately or warm later in the oven.