Recipe Box, Spinach, Mushroom, & Bacon Quiche
Quiche is one of my very favorite go to foods,
it’s sophisticated and elegant,
yet comfort food at it’s best…
AND
there are infinite ways to make it!
You can make it with specific ingredients
or just use what’s in your refrigerator or vegetable bin,
a little of this and a little of that!
You can even make it crustless for a lower carb/calorie version!
Quiche is so versatile,
it can be served for breakfast, brunch, lunch, dinner…
It can be served as a main course,
a side course or as an appetizer
Enough chit chat, let’s make a quiche!
I used a refrigerated pie crust dough round
I like to coat the bottom with mustard or another condiment
that will compliment the ingredients
It not only adds another layer of flavor,
it prevents the bottom crust from getting soggy
Today’s quiche is a version of the classic Quiche Lorraine
{onions, bacon and Gruyère cheese}
with the addition of fresh mushrooms and spinach
First saute the onions until they are golden and begin to caramelize
then add spinach
Stir it around a little and it will literally wilt down right before your eyes
Transfer onions and spinach to prepared pie crust
Add more butter and olive oil to skillet
and quickly saute mushrooms until golden
Place mushrooms on top of onions and spinach
Add half of the cheeses
I used grated Fontina and grated Gruyère
Add bacon {forgot to photo} then top with remaining cheese
Beat eggs and add cream
Slowly pour egg mixture over all,
letting it soak down into all the nooks and crannies
At this point the quiche can be covered and refrigerated
for up to 24-30 hours before baking
Remove from refrigerator for 1 hour before baking
Bake at 350 degrees for 45-60 minutes
until golden and set in the middle
Let quiche rest for 10 minutes before cutting into wedges to serve
Spinach, Bacon & Mushroom Quiche
Equipment
- 9 "deep dish pie or quiche dish
Ingredients
- 1 raw pie crust dough round
- 6-8 slices bacon
- 8 oz. sliced Baby Bella mushrooms
- 4 cups fresh baby spinach leaves
- 1 large yellow onion
- 4 oz. Fontina cheese, grated
- 4 oz. Gruyère cheese, grated
- 3 large eggs
- 3/4 cup cream, milk or 1/2 and 1/2 cream
- olive oil
- butter
- Honey Cup Mustard, or favorite honey mustard or dijon mustard optional
Instructions
- Place dough round into pie dish, crimping or folding dough around edges to fit.
- Spread bottom of crust with a layer of mustard
- Cook bacon until crisp, drain on paper towels
- Chop onion. Cook onion over medium low heat in bacon drippings, or in a mixture of butter and olive oil, stirring occasionally until they are golden and begin to caramelize.
- Add spinach to skillet and stir until spinach wilts down into onions. Transfer onions and spinach to prepared quiche dish.
- Add mushrooms to skillet, adding more butter and olive oil if necessary. Cook over medium high heat, stirring occasionally, until golden. Transfer mushrooms to quiche dish, making an even layer on top off spinach and onions
- Top vegetable layers with half of each cheese.
- Break bacon strips into pieces and place on top of cheese layer, then top with remaining cheeses.
- Beat eggs and then mix with cream. Slowly pour mixture over quiche, letting it soak down into all the nooks and crannies. Dish can be covered and refrigerated overnight at this point.
- Remove quiche from refrigerator one hour before baking. Bake quiche at 350 degrees for 45-60 minutes until golden and set in the middle. Let quiche rest for 10 minutes before cutting.
- Cut into wedges to serve. Makes 4 main dish servings, 6 side dish servings, or can be cut into small wedges or squares for appetizers
Notes
Enjoy!
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Comments
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Genius tip coating the bottom of the crust with a condiment! Putting that tip in my pocket for next time.
Thanks Bernadette, it does add a little extra!
Such a great looking savoury pie! And anything with bacon is a winner for me.
Thank you Angie, a wonderful solution to dinner!
Jenna, I should make quiche more often because we love it. The pie looks so delicious! I need to try this recipe soon. Happy Thursday!
Thanks Pam, I love to make quiche, so many yummy possibilities!
I haven’t made a quiche in a while — I think it’s time I do it again — and this might just be the one. It looks delicious. I love the ingredient combo, too. Saving this one!
Thanks Jeanie, I adore quiche, and this one was even better reheated later in the week!
YUM!! Thanks so much for linking up at the Crafty Creators Link Party 14. Pinned.
Thanks Dee!
I enjoy preparing and serving quiche but I can’t eat them, eggs. Love this combination.
Oh Emily I didn’t know you couldn’t eat eggs…you could make this as a galette, and then you wouldn’t need eggs, just enclose the bacon, mushrooms, onions, spinach and cheeses in the pie crust by folding over the edges, it would be just as delicious!
Lovely quiche! They are so delicious and as you said, versatile as well.
It was even better reheated 2 nights later!
Yum! I’ll come for your leftovers any day!
I still remember my magical first piece of quiche at a Marie Callendar’s restaurant in Austin MANY years ago. I haven’t had any in ages. Your version looks delicious. I bet the last 10 minutes (after it comes out of the oven) is the hardest part of the recipe.😉
haha, you are so right!
Jenna, I haven’t made a quiche in years! Some of my favorite things are in this recipe, and I know I would love it (you had me at Gruyère). You’re encouraging me to try baking quiche again, and I pinned it to my Breakfast Recipes board.
Oh good, I love to make quiche, it’s easy and a great way to clean out the fridge!
Jenna, your quiche looks so good. A perfect dish for brunch. This would be great minus the bacon for a friend who is vegan. I love Gruyère cheese. Wishing you a blessed Easter.
Thank you Linda, quiche is one of my favorite dishes!
It looks like my comments might not be going through but I love your quiche.
Thank you Karen! sorry about the comment issue, sometimes it take a minute for them to go through. Quiche such an easy and satisfying dish to make~
Yum Jenna! ♥
Yum is right Jenna! All my favorite ingredients too – loved your comment that its a great way to clean out the fridge lol. Pinned! Hope you had a great Easter!
Thanks so much Kim! I love to make quiche, anything goes and it’s always a hit!
I love quiche, Jenna, and eat a slice of crustless quiche every morning. I’d love to try your version. I hope you and your family had a wonderful Easter!
Thanks so much Kitty!
Yummy, I like the combination.
Thank you Keira, it was so good, and I even froze a piece and it was just as good as when it was fresh out of the oven
We sure have enjoyed featuring your awesome post at Full Plate Thursday, 585 this past week! Hope you are having a great week and come back to see us real soon!
Miz Helen
Thanks so much Miz Helen!