Sunday, October 20, 2013

My New Favorite Quiche Recipe! Spinach, Mushroom Bacon Quiche

I was in the mood for quiche the other day. I had some fresh spinach, bacon and mushrooms and decided that together they would make a really good quiche. I was completely right. This was the first spinach based quiche I have eaten that used fresh spinach. It is so much better than using frozen spinach. The consistency was perfect, not too runny, which happens sometimes when using frozen veggies in quiche. This recipe is really tasty and so easy to make. I think I might invest in a quiche pan next. I saw some nice ones at Amazon and posted the link below.

Spinach, Mushroom, Bacon Quiche

6 large eggs
1½ cups heavy cream
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 cups packed fresh baby spinach, stems removed
12 ounces bacon
3/4 cup of quartered  baby bella mushrooms
1½ cups shredded part skim mozzarella cheese
1 (9-inch) refrigerated pie crust

  1. Preheat oven to 375 degrees F.
  2. Place crust in pie plate or quiche dish. Set aside.
  3. Combine the eggs, cream, salt and pepper in a large bowl and beat until fully combined and slightly thickened. Set aside.
  4. In a large pan over medium heat cook the bacon until crispy. Drain fat and reserve 1 tablespoon bacon fat.  Dice bacon into small pieces. Set aside.
  5. Place the one tablespoon of reserved bacon fat in the same pan that was used to cook the bacon. Increase heat to medium high sauté the mushrooms until slightly browned about five minutes.
  6. Layer the spinach then the mushrooms and bacon on top of the crust. Sprinkle the cheese over the mixture.
  7. Pour the egg mixture on top.
  8. Gently mix the filling around  to spread out the cheese.
  9. Bake for 35-45 minutes until the egg mixture is set and golden brown.