If you’re awake at 5:00 a.m. you might as well make quiche I always say…so I did. Hubs won’t eat it so I only make it a couple times a year, being widowed for hunting season being one of those times…because I can. I plan on eating it for breakfast, and most likely dinner. ‘Cause it’s freakin’ good!
Mushroom Spinache Quiche ala Grammy
1 cup heavy cream
2 cups chopped fresh spinach
2 cups sliced baby Bella mushrooms
1/2 cup sliced green onion
1/4 teaspoon nutmeg
1 cup grated Swiss
1 cup grated sharp Cheddar
6 slices bacon
1 pie crust for a deep dish pie
salt and pepper
This recipe is very adaptable, change up the ingredients however you want just keep the egg, cream, nutmeg and cheese quantities the same. Today I added 1/4 cup chopped sun-dried tomatoes and subbed pepper-jack cheese for the swiss…
Preheat the oven to 400. Put the crust in a deep dish pie plate and set it aside for the moment.
Slice the bacon in 1/2 slices and add to medium/hot skillet. Cook until golden and crispy and the fat is completely rendered.
Or, cook the slices whole and crumble once they’re cooked. Whatever floats your boat and produces this:
While the bacon is cooking, crack the eggs in a big bowl and add the cream, nutmeg and salt/pepper, whisk until it’s all smooth and creamy-like…
Wash the fresh veggies, then chop or slice everything.
Grate your cheeses…
Add everything to the egg/cream mixture and stir to combine. Pour into unbaked pie shell.
Bake for 45 minutes, or until it has puffed up slightly and a butter knife inserted in the middle comes out clean.
I used to have a Sister-in-law who thought she made fabulous quiche and always piled her cheese on top of the eggy stuff and then wondered why it took hers 90 minutes to get done. Because the cheese melts first forming an nice lid on the egg so the egg takes forever to cook, I’m really glad Brother Pauly isn’t married to her anymore….but not just for that!
This is what fabulous quiche with the cheese mixed into the eggs like it should be looks like!