I have a lot left to do before I’ll be ready for Christmas but I still have to feed my family. And this is one of our favorite recipes. It’s great for breakfast, lunch or dinner, it reheats well, and it’s open to endless variation. Try substituting thinly sliced green and yellow squash for the mushrooms and spinach, ham for the bacon, or leave out the meat altogether. Try it; you’ll like it!
Spinach, Mushroom and Bacon Quiche
3 tablespoons butter or olive oil
1 large onion, thinly sliced
12 ounces baby bella mushrooms, sliced
1 box baby spinach
Splash balsamic vinaigrette
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon each garlic powder, dried basil and oregano
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheese, mozzarella or Italian blend
4 slices crisply cooked bacon, crumbled
2 teaspoons Dijon mustard
1 pastry shell (9 inches)
1. In a large skillet, saute the onion and mushrooms in butter or olive oil. Add spinach and cook until wilted. Finish with a splash of balsamic vinaigrette. Drain.
2. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese, bacon and vegetable mixture. Spread mustard over pastry shell; add egg mixture.
3. Bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 5 minutes before cutting.