Forest mushroom quiche

INGREDIENTS: Forest mushroom quiche
¾ cup mushroom, chopped
1 tablespoon Onion, diced fine
2 tablespoon Bacon, cooked and crumbled
1 teaspoon Thyme
1 cup milk
¼ cup cream
2 eggs
Pinch white pepper
¼ teaspoon salt
1 tablespoon cheese
Premade pie shell

STEPS: 
Preheat oven at 350 degrees.

In a bowl, whisk together chopped mushroom, onion, bacon, thyme, milk, cream, eggs, white peer white pepper, salt, & cheese.

Pour mixture into a premade pie shell and bake for 15 minutes or until center is firm.

INGREDIENTS: Hearts of palm salad
1 Carrot, shredded
4 Baby heirloom tomatoes
1 tablespoon Walnuts
1 tablespoon Blue cheese
2 Hearts of palm
1 tablespoon Lemon infused avocado oil

STEPS:
Mix carrot, heirloom tomatoes, walnuts, hearts of palm, crumble blue cheese on top and drizzle with avocado oil.

The Bull Cantina & Grill
609 Dauphin St.
Mobile, AL 36602
251.378.5091
Monday - Thursday, 4:00 p.m. until 10:00 p.m.
Friday 11:00 a.m. until 2:00 p.m., 4:00 p.m. until 11:00 p.m.
Saturday 4:00 p.m. until 11:00 p.m.
Sunday brunch 10:30 a.m. until 2:30 p.m.
www.thebullrestaurant.com

SPECIAL EVENT INFORMATION:
Holiday Cheer at the Bull to benefit the Child Advocacy Center is Monday, December 3rd from 6:00 p.m. until 8:30 p.m.  the event includes live holiday music, signature dishes of the Bull, wine tasting, and a live auction. Some auction items are: A football autographed by Alabama quarterback A J McCarron, Santa Baby Package, Jingle Bell Package, Moon Pie Package, Girly Girl package, Manly Man package, a Mistletoe Package, a dinner for 6 in your home prepared by a Southern chef and served by an English butler, and a Fisherman’s Paradise.  Tickets are $35 and are available at the Bull and at the Child Advocacy Center.  Call the CAC at 251.432.1101 or click here for more information.

ABOUT THE CHEF:
Chef Michael Devaney is a native of Bay Minette and has worked at the Bull since it opened 4 years ago. Before that, he spent 6 years at the English Town Country Club in New Orleans and attended the cooking and hospitality institute of Chicago. He has been in the restaurant business for fourteen years.