Bacon, Spinach And Mushroom Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Simple and savory quiche perfect for brunch. Ingredients:
6 eggs |
1 and 1/2 cups heavy cream |
1 lb bacon |
3/4 cup chopped baby spinach, stems removed |
3/4 cup thinly sliced mushrooms, such as baby bella or button |
1 and 1/2 cups shredded swiss cheese |
salt and black pepper |
1 pie crust |
for the crust |
1.5 cups flour |
1/2 teaspoon salt |
4 tbs cold butter |
1/3 cup cold lard |
2 to 3 tablespoons ice water |
Directions:
1. Preheat the oven to 375.
2. Fry the bacon until crispy. Cool, crumble and set aside. Leave 1 tbs of the rendered bacon fat in the pan.
3. Cook the mushrooms in the rendered bacon fat until just soft. Set aside to cool.
4. Layer the spinach, cheese, bacon and mushrooms in the bottom of the pie crust.
5. Thoroughly beat the eggs, cream, salt and pepper. Pour the mixture over the layered spinach, cheese, bacon and mushrooms.
6. Bake for about 45 minutes, or until the egg has set all the way through.
7. For the Crust
8. In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough.
9. Cover the dough with plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.
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