3 oz soft goat cheese or container of crumbled goat cheese
1/2 cup Parmesan cheese
1 teaspoon thyme leaves (use fresh for garnish)
5 large eggs
1 1/2 cups heavy cream
coarse salt and freshly ground pepper
Preheat oven to 325° F. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in large skillet until very crisp. (May substitute pre-cooked bacon instead.) If cooking bacon, drain off all but 2 tablespoons of fat to use for sautéing mushrooms. If using pre-cooked bacon, use a little olive oil instead to sauté mushrooms. Sauté mushrooms about 4 minutes.
Spread mushrooms in bottom of prepared pie plate. Crumble bacon and arrange over mushrooms, along with pepper, cheeses, and thyme.
Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from oven, and place on wire rack for 10 minutes. Slice into wedges and serve.
Tip: Excellent with a side of glazed cinnamon apples.