Deep Dish Quiche with Spinach and Bacon
Servings: 12
Cost: $15
Welcome to the world of luxurious quiches, where we elevate the humble pie to new heights. This Deep Dish Quiche Recipe with Spinach and Bacon isn't just a meal; it's an experience. With layers of spinach and bacon, enriched by baby portabella mushrooms, gooey gruyere cheese, and diced green onion, this recipe promises a taste worthy of a French Bistro.
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Equipment
Ingredients
- 8 eggs
- 3 3/4 cups half and half or heavy cream use about half of each
- 2-3 cups Gruyère cheese diced or shredded
- 1 cup green onions diced
- 1/2 pound bacon diced
- 3 cups baby portabella mushrooms sliced
- 3 cups baby spinach roughly chopped
- Salt white pepper, and dry mustard to taste
- 2 Pillsbury pie crusts the kind you roll out, defrosted
Instructions
Preheat Oven:
- Set your oven to 425°F.
Prepare the Crust:
- Roll out the pie dough to fit around a 3-inch springform cheesecake pan, covering both the bottom and sides. Ensure there are no holes in the dough to prevent egg leakage.
- Bake the crust for 5 minutes at 425°F, then remove from the oven.
Cook Fillings:
- In a pan, sauté the bacon, mushrooms, and spinach. Once cooked, drain any excess liquid.
Mix the Filling:
- In a bowl, combine eggs, half and half or cream, half the cheese, and green onions. Add salt, white pepper, and dry mustard to taste.
Assemble the Quiche:
- Lower the oven temperature to 375°F.
- Spread half of the remaining cheese over the bottom of the pre-baked crust.
- Pour the egg mixture into the crust.
- Add the sautéed bacon, mushrooms, and spinach on top.
Bake:
- Bake for 50-60 minutes or until the quiche is set. Check if additional time is needed.
- Enjoy your quiche!