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Spinach, Bacon and Mushroom Quiche

  • Prep Time: 40 Min
  • Cook Time: 45 Min
  • Servings: 8
  • Recipe Views: 922 Views

If you need an impressive centerpiece for any special breakfast or Sunday brunch, a quiche is the answer. This particular recipe is all about savory flavors. The saltiness of the bacon combines perfectly with the spinach and the umami of the mushrooms. To up the flavor ante, make sure there is a bottle of hot sauce on the table — it is the perfect condiment for a slice of quiche.

If you do not have fresh spinach, frozen works fine. Use half of a 10-ounce package but be sure to drain it thoroughly.

To lower the calories and fat, substitute low fat milk for both the heavy cream and whole milk. The result will not be quite as luscious, but all of the flavor will still be there. You could also substitute cooked chicken for the bacon to really bring down the fat.



Blind bake 1 unbaked pie crust in 9-inch pan

Step 1

For the Crust Ingredient Directions: Preheat the oven to 400 degrees. Chill it in the freezer for 15 minutes. Remove from the freezer and line the pie crust with parchment paper. Use either pie weights or beans to weigh down the paper. Bake for 15 minutes. Remove from the oven. If there are bubbles on the crust that are rising and puffy, pierce them with a fork. Put it back in the oven for 5 more minutes. Take the pie crust out of the oven and set aside. Once it is cool, you can remove the weights and parchment paper.

Step 2

Quiche Filling Ingredient Directions: Preheat oven to 400 degrees. In a skillet, cook the bacon until crisp. Set aside and crumble it when cool. Remove all but 1 or 2 teaspoons of bacon grease from the pan. On low heat, add mushrooms sauté for 5 minutes. Add the spinach and stir then add the garlic. Sauté for 2 minutes. Set the vegetables aside to cool for at least 10 minutes. In a large bowl, add the eggs, milk, and heavy cream. Beat well with a whisk. Add the bacon, cheeses, sautéed vegetables, green onions, salt, pepper, and flour. Stir everything together and pour into the prepared pie shell. Bake for 45-50 minutes. The quiche should be golden brown on top and be completely set. Let it cool for 30 minutes.

Serving Suggestions

Serve either warm or at room temperature. There is nothing better than a slice of quiche with a lightly dressed side salad or a cup of fresh fruit.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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