Spinach Quiche
Ingredients
The crust
The filling
-
6
slices
bacon, cooked and chopped
-
¼
cup
diced onion
-
1
teaspoon
minced garlic
-
½
cup
mushrooms, sliced
-
3
large
eggs
-
3
large
egg whites
-
1-2
tablespoons
unsalted butter
-
1
cup
heavy cream
-
½
cup
half and half or milk
-
½-1
teaspoon
Creole seasoning
-
1
cup
drained frozen spinach
-
1
cup
gouda cheese, shredded
-
to taste
salt and pepper
Instructions
- Preheat the oven to 375°F (190°C) and allow the pie crust to come to room temperature.
- Press the pie crust into a 9-inch tart pan, cover with parchment paper, and add dried beans or peas. Bake for 8-10 minutes.
- For mini quiches, cut rounds from the crust and press them into muffin cups.
- In a skillet, cook the bacon until crispy, then drain excess grease and reserve some.
- Spread half of the bacon in the bottom of the pie crust.
- Sauté onion, garlic, and mushrooms in the reserved bacon grease until wilted, then let cool.
- In a bowl, whisk together eggs, heavy cream, and milk, then add the cooled onion mixture, Creole seasoning, spinach, and cheese. Mix lightly.
- Pour the egg mixture into the pie shell and top with remaining bacon.
- Bake for 50-60 minutes until the center is set. Cover edges with foil if they brown too much.
- Let cool for 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
461
Total fat
38g
Total carbohydrates
15g
Total protein
16g
Sodium
514mg
Cholesterol
160mg
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