Preheat oven to 375° F. In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add mushrooms to the reserved drippings; cook until mushrooms are tender and liquid is evaporated. Turn off heat and stir in crumbled bacon, green onions, and thyme. Pour into the bottom of the pie crust. Top with the grated gruyere.
In a medium bowl combine eggs and sour cream. Pour into crust on top of the bacon and cheese mixture.
Ahead of time, bake for 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Place quiche in an airtight container; cover. Chill for 2 to 24 hours.
Ready to eat, preheat oven to 350°F. Place quiche on a baking sheet. Bake about 10 minutes or until warm in center. Cut into thin wedges.
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|Serving Size: 1 (315g)|
|Recipe Makes: 4|
|Calories from Fat: 527 (66%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 157.5mg||48 %|
|Sodium 830.2mg||29 %|
|Potassium 521.7mg||14 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 42.9g|
|Protein 22.3g||32 %|
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Calories per serving: 800
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