Bacon Mushroom Spinach Quiche with Gruyere Cheese
Servings: 6 slices
One of my favourite brunch dishes of all time, my Mom’s recipe for Bacon, Mushroom & Spinach Quiche is the savoury dish you need this weekend!
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Ingredients
- 1 frozen pie shell, baked
- 5 slices of bacon, chopped & cooked
- 2 large white mushrooms, sliced
- 1 cup spinach
- 1 cup gruyere or swiss cheese, shredded
- 3 eggs
- 1 cup 18% cream
- 3/4 tsp coarse salt
- pinch ground pepper
- pinch ground netmeg
Instructions
- Bake your pie shell according to the package directions and set aside on a baking sheet. The pre-heat the oven to 375F.
- Chop the bacon and cook in a pan on medium heat until crispy. Remove from the pan.
- Next, cook the mushrooms in the same frying pan as the bacon until cooked then remove from the pan.
- Lastly, add a tablespoon of water to the frying pan, warm to medium heat and cook to wilt the spinach just slightly.
- With your baked pie shell on a baking sheet, layer in half of the cheese on the bottom of the baked pie shell. Next, layer in the bacon, mushrooms and spinach in the pie shell. And then top with the remaining cheese.
- Whisk together the eggs, cream, salt, pepper and nutmeg. Then, pour the egg mixture into the pie shell.
- Bake the quiche for 35-40 minutes until the top is golden and the centre is firm. Remove from the oven and let sit 10-15 minutes before serving. Cut into 6 pieces for serving.
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