Quiche – its one of those foods that I have loved since I was a little girl. We didn’t have it often, but when we did, I always ate my share – and any leftovers.
I wanted to give it a go, but I wanted more than just ham and cheese, so I made an adult quiche; and one for the boys. I went at this with no recipe, I knew I needed to use eggs, and some milk, and then I tossed in whatever I had in the fridge.
There was some left over bacon, some button mushrooms and some left over spinach… seemed like it was the perfect time to make a spinach, bacon and mushroom quiche.
I made a homemade pie crust, but you could use a frozen one as well.
What you will need:
- 1 frozen or fresh 9 inch pie crust
- 5 large eggs
- 1 cup milk
- 1 cup fresh baby spinach
- 6 slices thick cut bacon; diced
- 1 cup button mushroom; sliced
- 1 small onion; diced
- 1 cup grated marbled cheese*
- salt & pepper to taste
- 1 Tbsp. butter
Preheat oven to 375°F
In a large skillet, cook bacon until crisp. Remove bacon bit and reserve 2 tbsp. bacon fat.
Heat bacon fat and butter over medium heat. Saute onions until soft, add in mushrooms and cook additional 5 – 7 minutes. Toss in spinach and cook until just wilted.
Whisk together eggs and milk, add in salt and pepper.
Add bacon to pie crust, and add onion, mushroom and spinach mixture evenly over pie. Pour egg mixture over and sprinkle with the cheese.
Bake for approx. 40 – 45 minutes, or until a toothpick comes out clean.
Let stand for a few minutes, cut and serve.
Great for brunch or dinner, this spinach, bacon & mushroom quiche will be a crowd pleaser. Both boys loved their version, and the big guy couldn’t get enough of it. I have to admit, that I did eat a large piece the next day. To heat it up, place quiche in a preheat 325°F oven for about 15 minutes. Tastes even better the next day!