This quiche was the best quiche I have ever had.
It has real bacon, caramelized onions, mushrooms, and spinach.
My husband was a happy man.
And it has that spectacular smokey flavor of the wild west and is actually a pretty well-balanced meal!
- 1 pie crust I used store bought to save time.
- 5 pieces bacon, broken in chunks
- 1 tablespoon canola oil
- 1 sweet onion
- 4 ounces sliced baby portabella mushrooms
- 1 package frozen spinach, thawed and squeezed of liquid
- 4 eggs
- 2 tablespoons heavy cream
- 1 teaspoon freshly ground pepper
- (optional) red pepper flakes for an extra kick
- 1 cup shredded mozzarella cheese
- Preheat the oven to 350F.
- Bake the crust for 15 minutes.
- Sauté the onions in the canola oil until tender.
- Add in the mushrooms and cook until tender and slightly caramelized.
- In a large bowl, combine the bacon chunks, onions and mushrooms, and spinach.
- In a separate bowl, beat the eggs, heavy cream, and pepper.
- Pour the egg mixture into the vegetable mixture.
- Stir and pour into the pre-baked pie crust.
- Sprinkle the mozzarella cheese on the top.
- Reduce the oven temperature to 325F.
- Bake for about 30 minutes, or until no longer giggly.
- For a browned cheese, broil just until light brown.
- Let sit for 5 minutes before serving.