Mushroom, Leek and Asparagus Quiche
This quiche is a nice combination of ingredients for any Spring gathering. Would be great for a brunch, too. It is a favorite combination of mine.
Mushroom, Leek and Asparagus Quiche
1 unbaked pie shell* see note below
2 T. oil or butter
1 c. sliced leek- white or light green part only
4 oz. sliced mushrooms- I used baby Portobello
8 oz. asparagus, trimmed and sliced
4 oz. shredded Swiss cheese
2 T. flour
3 eggs, beaten
¾ c. half and half
1 T. fresh dill or 1 teaspoon dried dill
Salt and pepper to taste
Hot sauce to taste
Roll out crust to fit a 9 or 10- inch tart pan. Place crust in pan and trim edges. Chill crust until ready to use. Preheat oven to 400 degrees. In skillet, heat oil or butter and cook leeks until tender. Add mushrooms and continue cooking until mushrooms are golden. Set aside. Steam asparagus for 3-4 minutes, or until just tender. Set aside. Combine flour with cheese and toss to coat. Spread cheese in prepared tart shell. Top with the mushroom and leek mixture. Season with salt and pepper. Combine the eggs with the half and half, dill and hot sauce. Pour over the mushrooms mixture in the tart shell. Add the asparagus. Place in preheated oven and bake at 400 for 30 minutes. Turn down heat to 350 and cook for 20-25 minutes longer, or until crust is golden and filling has set up. Serves 4-6.
* While I would normally use a more traditional pie crust, I ended up using the dough I normally use for my kolachy. It was leftover and seemed like a nice choice. The kolachy dough recipe follows. I used about a third of the full recipe, as it makes a big batch.
Eva’s Kolachy
3 c. flour
1 t. baking powder
½ t. salt
1 c. butter
3 eggs
2 pkts. Yeast
½ c. warm milk
In mixing bowl, combine flour with baking powder and salt. Cut butter into flour until mixture looks like coarse crumbs. Set aside. Place eggs in a small bowl and beat until smooth. In small bowl, dissolve yeast in warm milk. Add to egg mixture and stir to combine. Add egg mixture to flour mixture and stir until combined. If mixture is sticky add a small amount of flour. Roll dough out on floured board. Thinner the better, as this dough will puff some when baked.
Bacon, Spinach and Mushroom Quiche
There seems to be an almost endless number of fillings for quiche. My most recent combination of bacon, spinach and mushrooms might be a new favorite. I think what made this one special is that I cooked the mushrooms in the bacon fat, after cooking the bacon. It really infused the whole quiche with that wonderful, smoky bacon flavor.
I defrosted a package of frozen spinach, but didn’t use all of it in the quiche. Not sure why not, but I would use it all the next time.
I baked my bacon and the mushrooms, but you can cook them both in a skillet, if you prefer. I had just washed my stove and didn’t want to get it dirty. Plus, I really like to bake bacon.
Here is the recipe. Enjoy.
Bacon, Spinach and Mushroom Quiche
1 unbaked pie crust – enough for a deep dish pie
4 oz. diced or shredded cheese – I like a sharp cheddar
2 T. flour
½ lb. bacon
1½ cup sliced fresh mushrooms
1 (10oz.) package frozen spinach, thawed and squeezed dry
1 c. milk or half and half
3 eggs, beaten
2 T. fresh chopped parsley
Hot pepper sauce to taste
salt and pepper to taste
Place bacon slices on a jelly roll pan and bake in a 350-degree oven until crisp, about 15 minutes. Remove bacon from pan and drain on paper towels. Place the mushrooms in the same pan you just cooked the bacon in and return to the oven. Cook about 15-20 minutes, or until mushrooms are cooked and even a little brown. Drain mushrooms on paper towels. Turn oven up to 400 degrees.
While mushrooms are cooking, crumble bacon. Start to prep quiche while mushrooms cook. In 9-inch (deep dish) pie pan place the crust. Toss cheese with the flour and place in crust. Add the bacon and spinach to the crust. Add the mushrooms. Combine milk with the eggs and add seasonings to taste. Pour over the bacon-spinach mixture. Place pan on a baking sheet to collect any drips and place in a preheated 400 degree oven. Bake for 30 minutes then turn down oven to 325 and continue baking until quiche is firm near the middle, about 25-30 minutes more. To test for “doneness” insert a butter knife about an inch from the center of the quiche. If it comes out clean, the quiche is done. Serves 4-6. Freezes well.
Bacon, Spinach and Mushroom Quiche
There seems to be an almost endless number of fillings for quiche. My most recent combination of bacon, spinach and mushrooms might be a new favorite. I think what made this one special is that I cooked the mushrooms in the bacon fat, after cooking the bacon. It really infused the whole quiche with that wonderful, smoky bacon flavor.
I defrosted a package of frozen spinach, but didn’t use all of it in the quiche. Not sure why not, but I would use it all the next time.
I baked my bacon and the mushrooms, but you can cook them both in a skillet, if you prefer. I had just washed my stove and didn’t want to get it dirty. Plus, I really like to bake bacon.
Here is the recipe. Enjoy.
Bacon, Spinach and Mushroom Quiche
1 unbaked pie crust – enough for a deep dish pie
4 oz. diced or shredded cheese – I like a sharp cheddar
2 T. flour
½ lb. bacon
1½ cup sliced fresh mushrooms
1 (10oz.) package frozen spinach, thawed and squeezed dry
1 c. milk or half and half
3 eggs, beaten
2 T. fresh chopped parsley
Hot pepper sauce to taste
salt and pepper to taste
Place bacon slices on a jelly roll pan and bake in a 350-degree oven until crisp, about 15 minutes. Remove bacon from pan and drain on paper towels. Place the mushrooms in the same pan you just cooked the bacon in and return to the oven. Cook about 15-20 minutes, or until mushrooms are cooked and even a little brown. Drain mushrooms on paper towels. Turn oven up to 400 degrees.
While mushrooms are cooking, crumble bacon. Start to prep quiche while mushrooms cook. In 9-inch (deep dish) pie pan place the crust. Toss cheese with the flour and place in crust. Add the bacon and spinach to the crust. Add the mushrooms. Combine milk with the eggs and add seasonings to taste. Pour over the bacon-spinach mixture. Place pan on a baking sheet to collect any drips and place in a preheated 400 degree oven. Bake for 30 minutes then turn down oven to 325 and continue baking until quiche is firm near the middle, about 25-30 minutes more. To test for “doneness” insert a butter knife about an inch from the center of the quiche. If it comes out clean, the quiche is done. Serves 4-6. Freezes well.
