July 4, 2010

Bacon, Spinach, Mushroom, Swiss and Vidalia Onion Quiche

  • ½ recipe Pate Brisee
  • 4-5 strips of bacon, sliced into 1 inch pieces
  • 1 vidalia onion, diced
  • 1-2 cups of fresh spinach leaves
  • 1 package of mushrooms, sliced
  • ½ cup milk
  • 2 large eggs
  • 1 egg yolk
  • freshly grated nutmeg
  • salt
  • pepper
  • 1 package of shredded swiss cheese
  • Prepare the pate brisee. Roll out the dough and place in the bottom of a tart pan. Cover and refrigerate.
  • Fry the bacon until crispy. Drain and set aside. Remove most of the bacon grease, leaving enough to cover the bottom of the pan. Add the vidalia onion and saute for about 10 minutes. Then add mushrooms and saute until the onions are translucent and the mushrooms have released their liquid (about 5-10 more minutes). During the last minute, add the fresh spinach leaves and heat until they wilt.
  • In a large bowl, combine milk, eggs, egg yolk, freshly grated nutmeg, salt, and pepper to taste.
  • In the prepared tart pan, add ½ of the shredded cheese. Cover with the bacon, then the onion/mushroom/spinach mixture. Top with remaining cheese. Pour the egg mixture evenly over the tart shell.
  • Bake at 375 for 30-35 minutes.
    found on tastebook

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