Loaded Quiche
This savory quiche is well worth the effort, with homemade buttery crust and fillings to satisfy your hunger! This would make a great dish for breakfast, brunch or supper.
Ingredients
- 1 pound bacon, chopped I used thick cut bacon for this recipe
- 1/2 half medium onion, diced I used a yellow onion
- 12 ounces mushrooms, sliced I chopped mine smaller for this recipe
- 2 handfuls fresh spinach, chopped
- 1 dash salt and pepper
- 3/4 cup heavy cream I used half and half
- 5 large eggs, room temperature
- 1 cup shredded sharp cheddar cheese
- 1 pie crust I make mine, but store bought is fine also
Instructions
- If making your own pie crust, begin there using your recipe, my recipe (link below), or a store bought crust. While your homemade crust is chilling in the fridge, begin frying bacon.
- You will need to preheat your oven to 400º, weigh your crust down using pie weights on parchment paper to avoid bubbles, for 20m or until the crust is lightly golden.
- Chop your bacon into the desired size and cook it over medium heat until firm. Remove bacon from grease onto a paper towel.
- Toss onion and mushroom into pan and fry until onion is translucent. Tear spinach and toss on top of onion/mushroom mix. Cook until just wilting. Remove from heat.
- In a bowl, whisk eggs, heavy cream, and milk. Season the egg mixture as desired, then spoon the cooked veggies into the egg mixture, stirring well. Toss in half the cooked bacon pieces and stir again.
- Pour the egg mixture into the slightly cooled, tan crust. Lower the oven temp to 375º and place pie tin into the center of the oven. Bake for 10m, then lower the heat to 325º. Baking for another hour.
- Allow quiche to cool for at least 20m before serving. We like to top our egg dishes with hot sauce.
Video
Notes
- You can easily make your own butter pie crust, my recipe can be found here.
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