Mothers Day Brunch (Recipe: Bacon, Mushroom, Swiss Quiche)

 We were lucky enough to spend Mother's Day with both mothers this year! This has never happened before, so it was very special. R and I got up and made a quiche based off a recipe I found on Pinterest, but we tweaked it quite a bit (recipe below). We served the quiche with a fruit salad (strawberries, green grapes, blackberries, blueberries, clementines, and added some lemon zest and juice).

 
                                         Courtesy of Auntie Loretta, we devoured the remaining chocolate covered strawberries that we had leftover from the visit the night before. Probably the best chocolate covered strawberries I have ever had - she had picked the berries from a local field that morning and they were incredibly ripe (naturally) and juicy. I loved how she left the full stem so you could easily pick them up to eat. She also made the beautiful centerpiece on the table.

Of course, no Kelley brunch would be complete without mimosas.

So, onto the quiche recipe. Here is a link the to recipe we used as a base for the quiche:  http://voices.yahoo.com/fathers-day-brunch-ideas-6074000.html?cat=22

We doubled the recipe since we were feeding six adults. Here's the recipe with our changes:
10 eggs
1 cup milk
2 ½ cups shredded Swiss cheese
1 pint of cremini mushrooms - slice into bite size
1 small package of mixed gourmet mushrooms (shitake, oyster, etc.) - chop into bite size pieces
1 bunch of green scallions (chopped)
10 slices of bacon
2 ready made pie crust
Fresh ground black pepper and sea salt (to taste)
Fresh rosemary & thyme
Grated nutmeg

Recipe
1. Preheat oven to 350 degrees. Cook bacon according to package. Let cool.
2. While bacon is cooling place pie crust in a glass pie plate.
3. Saute mushrooms in butter until softened or appear to caramelize. Season with fresh ground black pepper, fresh rosemary and thyme. Take off the heat and let cool.
4. In a large bowl combine eggs and milk. Whisk until blended.
5. Add bacon, cheese, sliced scallions and mushrooms to egg/milk mixture. Mix.
6. Divide and pour egg mixture into the crusts.
7. Bake for 30 - 40 minutes. We set timer for 30 minutes and then added a little bit more cheese to top along with grated nutmeg. Bake until knife comes out clean (~another 10 minutes depending on the oven).
8. Let cool for 5 minutes. Slice and serve with fresh fruit of your choice.