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Nutrition Facts
Serving Size 1 (287g) Recipe makes 6 servings
Calories 744
Calories from Fat 547		(73%)
Amount Per Serving		%DV
	Total Fat 60.8g	93%
	Saturated Fat 28.4g	142%
	Monounsaturated Fat 21.8g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 263mg		87%
Sodium 960mg		40%
Potassium 520mg		14%
Total Carbohydrate 22.3g		7%
	Dietary Fiber 2.1g	8%
	Sugars 2.1g
Protein 27.7g		55%
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Spinach, Bacon and Mushroom Quiche

Recipe #116492 | 1¼ hours | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Apr 12, 2005

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.

SERVES 6 -8 (change servings and units)

Ingredients

1 pie pastry (for a 10-inch quiche or tart pan or 9-inch pie plate)
1 tablespoon dry breadcrumbs
1/2 lb bacon, cut into 1/2 inch pieces
1 medium onion, minced
2 cups chopped portabella mushrooms
2 cups chopped fresh spinach, packed (very well dried)
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
2 1/2 cups grated cheddar cheese or swiss cheese, divided use
8 ounces cream cheese
4 eggs
1 cup milk

Directions

1
Preheat oven to 375°F.
2
Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
3
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
With 2 tbsp of the bacon fat, sauté 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 2 cups cheddar cheese.
5
Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
6
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.

Questions about this recipe?

Featured Reviews for This Recipe

From: *Huntergirl*

On Nov 10, 2009

I will definitely be making this quiche again. I made as is except for subbing the fresh spinach for frozen. I'm a cheddar cheese girl but gave the swiss a try and it was great. Can't wait to try it with cheddar. Thanks for the recipe!

1 person found this review helpful

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From: Chef #1368468

On Sep 12, 2009

1 person found this review helpful

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From: TOOLBELT DIVA

On Mar 18, 2005

Everyone has a good reason for selecting recipes to prepare; I am no exception. My favourite ingredient in this recipe is portabello mushrooms; this was the draw. I am happy, Chef, that your ingredients list an either/or for cheddar/swiss cheese. At first, I toyed with the idea of mixing the two cheeses, but, in fairness to your recipe, instructions were followed with no alteration. I opted for only swiss cheese, because of the consistency.. It is really quite excellent for any quiche recipe and blends well with cream cheese. Perhaps next time I will mix the two cheeses to decide on a preference... No additional salt is required, because of cheese and bacon. Your reminder to the user, of the salt ingredient in the cheese is wise; perhaps that same alert could be applied to the bacon.... Ingredients quantities to create this very tasty quiche resulted in quite an excellent dish and successful lunch. I love it that the quiche was dense, while not dry, and moist enough without being "soppy". I hate disappointing recipes and am happy with the result. Lunch was served with an accompaniment of mixed greens and simple EVOO and Balsamic vinegar dressing. This recipe is a keeper, and I would definitely cook it again, and not hesitate to recommend it. Thank you for sharing your talent. Footnote: Important detail. I am not sure what you meant by .... "put the quiche directly on the oven floor"..etc. My oven is electric and the configuration of the heat element would not allow for this step without serious injury. I moved the rack to the lowest position and it worked quite well... Chef, you might wish to consider clarifying this step to accommodate electric ovens as well as gas.

5 people found this review helpful

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From: * Pamela *

On Mar 24, 2005

This was good. I used No-Fail Pie Crust for the crust. for the cheese I used mild cheddar. The only problem that I had was that the filling was too much for the crust and I could not add it all.

4 people found this review helpful

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