Ingredients
-
1
-
1
-
8
-
1
-
2
-
2
-
1/2
-
1/4
-
2
-
6
-
-
-
-
-
Directions
Spinach, Bacon and Mushroom Quiche,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.,Fantastic flavor. I love the hint of coriander. I have to admit, I substituted bacon for the spinach. I was really hungry by the time it was done, but worth the wait.,Can you use frozen spinach
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Sprinkle Bottom of Pastry-Lined Quiche/Tart Pan or Pie Plate With 1 Tbsp Dry Breadcrumbs (this Will Absorb Any Excess Moisture). |
|
3
Done
|
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
Done
|
With 2 Tbsp of the Bacon Fat, Saut 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
Done
|
Beat Together Cream Cheese, Eggs and Milk; Season to Taste; Carefully Pour Over Quiche and Gently Shake Quiche to Distribute Custard. |
|
6
Done
|
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. |
