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.
Spinach and Mushroom Quiche
Spinach and Mushroom Quiche
The cold winter this year has really got me craving comfort foods. Also have a real taste for some childhood favorites. My mother used to make some really good quiches. Always a home made crust. I used what I had on hand the other day to whip up this quiche. Thought of her when I made it.
Spinach and Mushroom Quiche
1 unbaked pie crust
1 T. oil
1 small onion, chopped
8 oz. sliced mushrooms
salt and pepper to taste
1 (10 oz.) package frozen spinach, thawed and squeezed dry
4 oz. diced Swiss Cheese
2 T. flour
1 c. milk or half and half
3 eggs, beaten
In skillet saute onion in oil until tender. Add mushrooms and cook about 5 minutes more. Season with salt and pepper. Stir in the spinach and set aside. In 9-inch pie pan place the crust. Toss cheese with the flour and place in crust. Add the spinach mixture. Combine milk with the eggs and pour over the 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 over 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.
Spinach and Mushroom Quiche
