Cheese, Wild Mushroom 'n Bacon Pie

First let me say that anything involving bacon is a great idea! I found this recipe in a Rachel Ray mag...It was a contest-winning recipe by Barbara Estabrook.

3 Garlic Cloves (although I used a fair amount of roasted garlic sauce)
4 Bacon Strips cut into pieces(I used 6)
1 Lb of sliced assorted fresh mushrooms (I used 3/4 lb of baby bellas)
1/4 cup finely chopped onion
3 eggs
1- 8oz pkg of Philadelpha cream cheese
1/2 tsp salt
1/4 tsp pepper
1 Pilsbury refrigerated pie crust
1 cup of shredded sharp cheddar cheese
2 tbsp grated parmesan cheese (I just covered the top)
1/8 tsp paprika

If you aren't using garlic sauce, roast the garlic at 425 for 15-20 min. You'll want to wrap it in foil and drizzle with olive oil.

Cook the bacon until crisp in a large skillet (I made bacon for breakfast and saved a few slices a couple of days prior). Saute the mushrooms and onions in the bacon drippings until tender. (This grosses me out, so I used butter).

In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper and mushroom mixture.

Unroll the pie crust in 9" pie plate. Fill with cheddar cheese and bacon, then add the garlic. Pour bacon and egg mixture over the top. Sprinkle with parmesean and paprika.

Bake at 375 fir 30-35 min until a knife inserted in the center comes out clean. Let rest for 15 min.

Ok, so this was super easy, quick, and delish. "A" for the day! However... it was very rich and did not please my tummy. Verdict? I probably will not make this again for that reason.