Bacon Quiche with Spinach and Mushrooms
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Equipment
- 1 pie plate
Ingredients
- 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
- 1/8 teaspoon nutmeg
- 2 tbsp. butter cubed
Instructions
- Preheat oven to 350 F.
- Par bake 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 shallots, and 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.
- Bake the quiche on a center rack at 350F for about 40-45 minutes or until custard is domed and set.
- Rest quiche for 15 minutes before slicing.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 524kcalCarbohydrates: 23gProtein: 19gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 198mgSodium: 679mgPotassium: 451mgFiber: 2gSugar: 4gVitamin A: 2294IUVitamin C: 6mgCalcium: 298mgIron: 2mg
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