A quiche is like a blank canvas — you can turn it into anything you want. Savory? Sure. Cheesy? Absolutely. Hearty? Definitely.
It also makes a great dish when you’re worried about losing power. About a week ago New Jersey was preparing for Hurricane Sandy, and I the same in the kitchen. I prepared a ridiculous amount of food – two and half trays of cookies? We need comfort food. A dozen muffins? What will we eat for breakfast? A Crock Pot of pulled pork? It’s an easy meal.
Through the junk, this quiche was a healthy alternative that re-heated well over a gas stove. I covered each slice on a frying pan to get it nice and steamed.
We were so lucky weathering the storm, particularly living only a few miles from the ocean. Our power was out for 48 hours, which is nothing compared to the homes that were destroyed just a 30 minute drive from us. Count your blessings!
- 1/2 medium onion, chopped
- 10 ounces mushrooms, sliced
- 6 strips turkey bacon, cooked and chopped
- 1 garlic clove, minced
- 4 large eggs
- 1 cup milk
- 10 ounces chopped spinach (if frozen, thawed & squeezed dry)
- 1 1/2 cup mozzarella cheese, shredded
- 1/2 cup extra sharp cheddar, shredded
- Sprinkle of Parmesan cheese
- Few dashes of hot sauce
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- Preheat oven to 350 degrees and grease the pie dish.
- Saute the mushrooms, garlic and onion for 5-7 minutes, or until mushrooms have reduced. Set aside and cool (important: cool so you don’t cook the eggs in the next step).
- Whisk eggs and milk together. Add cooled onion mixture, spinach and chopped bacon.
- Toss in cheese, red pepper flakes, hot sauce and sprinkle in salt and pepper. Mix well.
- Pour mixture into the pie dish.
- Bake 45-55 minutes, or until golden brown on top. Serving suggestion: add a side salad for a light meal!
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