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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This quiche will be enjoyed by those who prefer a custard style filling. It's my own creation - one that's very flavorful, yet light on the palate. A great Brunch dish. Ingredients:
1 9 inch pie shell (found in the dairy case at your grocer) |
1/2 cup chopped onion |
1 clove garlic (minced) |
2 teaspoons butter or 2 teaspoons margarine |
1 cup of sliced fresh mushrooms |
2 cups shredded swiss cheese (brick style only) |
6 slices crisp cooked bacon (chopped and pat dry) |
1 (10 ounce) package frozen chopped spinach or 1 (10 ounce) package broccoli, squeezed dry |
4 large eggs |
1 1/2 cups whipping cream or 1 1/2 cups heavy cream |
3 dashes tabasco sauce (optional) |
1 dash nutmeg |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 350.
2. In a skillet over medium-high heat, sauté mushrooms, onion, and garlic in butter until onions are translucent, about 5 minutes.
3. Sprinkle Swiss cheese in pie crust evenly.
4. Top with mushroom mixture, crumbled bacon and spinach.
5. In a mixing bowl, beat together eggs, cream, Tabasco and nutmeg; pour into pie crust.
6. Sprinkle grated Parmesan cheese on top.
7. Bake 50-55 minutes.
8. Let cool 10 minutes before serving warm.
9. Chef's Comments: Do not substitute ingredients.
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