Spinach Bacon and Mushroom Quiche
  • 8 oz. Applewood smoked bacon
  • ½ medium onion, chopped
  • 8 oz. sliced mushrooms
  • One half of a 9 oz. package of frozen spinach, thawed
  • 4 large eggs
  • 1½ cups heavy cream
  • 12 oz. cheese (Swiss or pepper jack), grated
  • 1-9 inch pie crust
  1. Begin by browning your bacon until crisp (Tip: cutting it into small pieces facilitates this step, since you are going to crumble it anyway). Pour off all but a tablespoon of the rendered fat and add onions to pan and sauté. After a minute or so, add the sliced mushrooms and continue to sauté until tender and browned. Thaw the frozen spinach and squeeze out as much water as you can. Give it a rough chop and add it to the onions and mushrooms. Cook for another minute or so then add the crumbled bacon to the pan. When it is all incorporated and combined, remove from heat and set aside to cool. Roll out your pie crust and line a lightly greased nine inch pie plate or tart tin and set aside.
  2. Break the eggs into a large bowl and beat lightly. Whisk in the cream and then the grated cheese. Stir in the bacon, spinach, mushrooms and onion mixture. Pour this into prepared quiche shell and bake in a 375° oven for 35-45 minutes or until the top is evenly browned and the center is “set”. Remove from oven and cool on a rack.
  3. Note on seasoning: You may notice that I did not add seasoning or salt to this quiche. I think the bacon is salty enough, and I like pepper jack cheese which has all the flavor I need. If you are using Swiss cheese, you may want to add a pinch of nutmeg and a little black pepper. Top with sour cream if you are anything like me.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/quiche/