Recipe Box, Spinach, Mushroom, & Bacon Quiche

the Painted Apron

4 years ago

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

Fresh spinach and mushrooms combine with crisp bacon, sauteed onions, fontina and Gruyère cheeses for a delightful meal in a dish. Perfect for any meal or as a side dish or appetizer. Can be prepared a day ahead and baked right before needed

Course Appetizer, Breakfast, Brunch, Main Course, Side Dish

Cuisine American, French

Keyword BBQ chicken, pasta, do ahead, easy meal, one dish, brunch quiche, easy vegetable casserole, quiche, spinach and mushroom quiche, spinach pie

Prep Time 30

Cook Time 55

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