Portabella and Bacon Quiche with Roquefort
You can make the quiche using Portabella Duxelles instead of the sautéed onion-mushroom mixture, Simply stir about 1⁄2 cup of Duxelles into the custard mixture and pour into the crust.

Ingredients:
* 2 tablespoons butter
* 1 small onion, finely diced
* 1 garlic clove, minced
* 1 6-ounce package sliced Phillips Portabella caps
* 3 pieces bacon, cooked and crumpled
* Salt
* 1⁄2 cup milk
* 1⁄2 cup heavy cream
* 2 eggs
* 1⁄4 teaspoon dried savory (optional)
* 1 prebaked 9-inch pie crust
* 3 ounces Roquefort cheese, crumpled (3/4 cup)
* 3 ounces sharp cheddar cheese, grated (3/4 cup)

Preparation:
Preheat the oven to 450ºF. Place the butter in a large skillet over medium heat. Sauté the onion and garlic for 30 seconds. Add the mushrooms and bacon. And continue to sauté until the mushrooms become very limp and any liquid is evaporated, 6-7 minutes. Salt to taste.
Combine the milk, cream, eggs and savory. Spread the mushroom-bacon mixture evenly over the bottom of the crust. Then sprinkle the cheeses over the mixture. Cover with the egg mixture.
Bake for 10 minutes, then reduce the heat to 350ºF. and bake for 20 minutes more. Check for doneness by piercing with a fork, which should come out clean. Let rest for 15 minutes, or cool to room temperature, refrigerate, then reheat for 7 minutes in a 350ºF. oven before serving.

Serves 6