6 large eggs

2 cups shredded sharp cheddar cheese

1 medium yellow onion

1 cup mushrooms

8 slices of bacon or turkey bacon

1 cup heavy cream. (Yup – suck it.)

Dash of thick teriyaki sauce (I like Kikoman Baste & Glaze. This is the only time I cheat on Atkins.)

1 Tbsp olive oil

1 pat of butter

Salt, pepper, paprika, basil to taste

Start by cooking the bacon. I make mine in the microwave using this awesome thing I bought on Amazon.com. (You have to buy the lid separately.) Cook until very crispy and set aside.
Dice mushrooms and onions, and add to a large skillet at medium-high heat over oil and melted butter. Sauté for several minutes until onions just start to brown. Crumble bacon into the skillet, add teriyaki sauce and mix well.

Spoon mixture into a nine-inch round, greased cake pan. (I use disposable ones bought at the 99-cent store. Not environmentally correct, but so easy.) Using a spatula, press the mixture into a firm “crust,” covering the bottom evenly. Shake one cup of the cheddar cheese on top of this, and press that down as well.

In a large bowl, combine eggs, cream, spices and remaining cheese, and beat well. Pour egg mixture slowly and evenly over the “crust” and cheese layers. Place in a 350-degree oven uncovered.

Cooking time varies according to oven.  I have an ancient NYC gas stove that’s probably killing me softly, and it takes a good hour for the quiche to become completely baked. If I notice any movement in the eggs, I’ll turn the heat off but leave the quiche in the oven for another 20 minutes or so. (As I’m sure you know, eggs continue to cook as long as they’re in a warm environment.)

You can either serve it hot or, if you’re like me, cover and refrigerate. Then, each morning, cut yourself a little wedge, pop it into a microwave-safe bowl, cover, and nuke it for two minutes.