Mushroom and Bacon Pie

Yeah.....this is just awesome.













Mushroom and Bacon Pie

4 cloves garlic, peeled
1 teaspoon canola oil
6 strips Applewood smoked bacon, cut into 1/2 inch pieces
1 lb. sliced fresh mushrooms
1/2 cup sweet onions, chopped
3 eggs
1 - 8 oz. package cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded sharp white cheddar cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon paprika
1 sheet refrigerated pie crust

Preheat oven to 425 degrees. Place garlic on a double layer of foil, drizzle with oil, wrap and bake until soft, 15 to 20 minutes. Remove and cool. Lower oven heat to 375 degrees. In a large skillet, cook bacon until crispy. Remove and place on a paper towel, reserving 2 tablespoons of the drippings. Add the mushrooms and onions and cook in the drippings until tender. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Stir in salt, pepper, mushroom mixture and softened garlic. Unroll pastry sheet in a 9-inch pie plate, trim and flute the edges. Fill with cheddar cheese and bacon, Pour egg mixture over the cheddar and bacon. Sprinkle with Parmesan cheese and paprika. Bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.