Quiche is a wonderful dish that can be made many different ways. Quiche is a great make ahead dish. Make it the night before and tomorrowâ€™s breakfast is ready – just heat and eat! And it is not just for breakfast. Make if for lunch or dinner and serve with a side salad. I make it easy by using a pre-made crust, but you can use your favorite or use my motherâ€™s recipe Maggieâ€™s Pie Crust.
1 pre-made pie crust thawed or use Maggie’s Pie Crust recipe
2 tablespoons of olive oil
1/2 cup of a yellow onion diced
1 cup of shitake mushrooms cleaned, stems removed and sliced
1 cup of button mushrooms cleaned and sliced
2 packed cups of fresh spinach chopped
6 large eggs beaten
1 cup of heavy cream
Kosher salt and fresh ground pepper
8 strips of bacon cooked and crumbled (1 cup of cubed ham can be used instead of the bacon)
1 cup of Jarslberg cheese grated
Place and mold pie crust into a deep pie dish about 2 â€“ 3 inches deep. Donâ€™t precook. If using a deeper pie dish, extra eggs and cream may be needed. In a large skillet over medium high heat add olive oil and sautÃ© onion for about 2 minutes, onion will not be soft at this point. Add mushrooms and continue to sautÃ© until mushrooms began to release their liquid. If the pan seems dry add more olive oil. Add spinach and sautÃ© until almost wilted, about 1 minute. Set aside. In a large bowl whisk eggs and add cream and continue to whisk until mixed together. Add kosher salt, fresh ground pepper, crumbled bacon, cheese and add onion, mushroom and spinach mixture to the bowl and stir. Pour batter into pie dish. Bake in a preheated oven at 375 degrees for about 30 minutes or when a knife is inserted it comes out clean. Allow to cool for about 15 minutes before serving.
For lunch an iced tea, for breakfast, coffee, tea or juice or for a formal brunch a mimosa or tryÂ Kiwi Prosecco Cocktail.Â For dinner tryÂ Â Chateau de Fontenille Grand Vin de Bordeaux Vintage (France),Â Â Paulo Alto Reserve (Chile) or Greg Norman Chardonnay (Eden Valley, Australian Estates).
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