Delicious quiche with the flavors of spinach, mushroom, and bacon, with Gruyere cheese. Doesn’t need a crust but I like to make quiche with crust. Great for breakfast & brunch, but I also like this for lunch or dinner with a tossed salad.
- 1 9-inch pastry crust
- 6 slices bacon, cooked crisp and crumbled
- 4 ounces crimini mushrooms, sliced
- 1/4 cup chopped shallots
- 3 ounces organic baby spinach leaves, torn up by hand
- 4 large organic pastured eggs, lightly beaten
- 1 cup half and half or light cream
- 1 cup cave-aged Gruyere or Swiss cheese, shredded
- 1/2 tsp. salt
- Pinch nutmeg
- 2 tbsp. butter, cubed
Preheat oven to 350 F.
Parbake pie crust in pie plate for 5-7 minutes, the allow to cool.
While that is baking, fry up your bacon, then drain and crumble.
Drain off all the bacon drippings except about 1-2 tsp. (whatever still coats the bottom of the skillet) and saute the shallot and mushrooms until soft.
Lightly beat the eggs, then stir in the half and half, salt and nutmeg.
When pie crust has cooled, place the torn spinach leaves in the bottom of the crust. If you haven’t used baby spinach leave, make sure to trim of the stems before you put the spinach in the crust.
Top the spinach with the bacon, and cooked shallot.mushrooms.
Pour the custard mixture over that and sprinkle evenly with the cheese; tamp down the cheese until it is wet.
Scatter little pieces of butter over the top.
Place you pie plate on a pizza pan or other pan beneath in case there are any spills during baking.
Bake the quiche on a center rack at 350F for about 40 minutes or until custard is set and quiche is golden brown.
Let sit for 15 minutes before slicing, or the custard will crumble.