Spinach, Bacon and Mushroom Quiche |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6. Ingredients:
1 pie pastry (for a 10-inch quiche or tart pan or 9-inch pie plate) |
1 tablespoon dry breadcrumbs |
8 ounces bacon, cut into 1/2 inch pieces |
1 medium onion, minced |
2 cups chopped portabella mushrooms |
2 cups chopped fresh spinach, packed (very well dried) |
1/2 teaspoon ground coriander |
1/4 teaspoon ground nutmeg |
2 cups grated cheddar cheese, divided use |
6 ounces cream cheese |
4 eggs |
1 cup milk |
Directions:
1. Preheat oven to 375°F.
2. Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
3. Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
4. With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
5. Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
6. Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.
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