Saturday, February 16, 2013

Mushroom Bacon Quiche


As I stated in my last blog entry, I typically make two different kinds of quiche at the same time because frozen crusts tend to come in packs of 2. Here is the slightly more complicated recipe I made.



Ingredients:
4 tbsp oil
1 medium onion, chopped
10 oz crimini mushrooms, sliced
6 oz. spinach
1 frozen pie crust
3/4 cup milk
4 eggs
1/2 tsp dried basil
1/4 tsp. dried dill
4 slices bacon, crumble
8 oz. sharp cheddar cheese, grated

Cook bacon until crispy, either in pan or laid flat on a baking sheet at 375 degrees. Drain on paper towels on a plate. Let cool completely, then chop or crumble into small pieces.

Keep oven at 375 degrees to bake quiche in later.


In a skillet, heat 2 tbsp oil over medium high heat and brown mushrooms.


Set aside. Add remaining oil and heat again. Add onion and cook until it starts to turn brown.


Add spinach, cook until wilted.


Meanwhile, poke holes in crust with fork. Add one layer of cheese.



Top with veggies and bacon.


Stir slightly. Sprinkle more cheese on top.



In a medium bowl, beat eggs and spices. Add milk and beat again.



Pour egg mixture over veggies/bacon mixture.


Holding fork vertically, poke down to the bottom so egg mixture falls to the bottom and between veggies. Top with remaining cheese.


Bake for about 25-30 minutes, until firm. Fork inserted in the center should come out clean.



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