Thursday, June 6, 2013

Bacon, Spinach, and Mushroom Quiche

I have been working on making double of something and freezing one for later. Especially with new baby coming soon. Quiches are cheap, pretty easy, and freeze really well. There is also endless possibilities. Any type of meat, cheese, and veggies you want!

I went ahead and wrote the recipe for TWO quiches. I really recommend doing it this way and freezing one! If not, its really easy to halve the recipe

Bacon, Spinach, and Mushroom Quiche


2 pie crusts
1 lb bacon, cooked crisp and crumble
1 package frozen chopped spinach, thawed and squeezed very well dry.
2 large shallots or 1 medium onion, diced
1 big clove garlic, minced
12oz of sliced mushrooms, cut into smaller pieces.
2 cups shredded cheese (I used cheddar)
8 eggs
3 cups of your choice milk, cream, half and half, buttermilk. (I used half whole milk, half buttermilk)
salt and pepper

Preheat oven to 400
Arrange pie crusts in 2 pie pans. Pierce bottom with a fork a few times. Line/cover with tin foil. Cook 8 minutes covered. Uncover and cook for 3-5 more minutes, just starting to brown a little

Heat a big skillet with a little oil or bacon grease. Cook the shallots and garlic until starting to brown. Add mushrooms, and cook until soft. Take off heat.

Sprinkle bacon and spinach over the bottom of the pie crusts. Top with cheese. Put mushrooms and onions on top.

Whip together eggs and milk. Mix in a few generous pinches of salt and pepper

Ladle over the quiche fillings. There might be a little left over.

Lower oven heat to 350 and cook 40-50 minutes. Insert a knife into the middle and its done if it comes out clean.

Let cool 15 minute.

Freeze instructions. Let cool completely. Wrap well. Thaw in fridge overnight and cook at 350 for 30-40 minutes, until middle is warm

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