Bacon Spinach Quiche

December 2, 2012

Throughout our entire relationship, Aaron has maintained that he does not like quiche.

At all. Not one bit.

And then yesterday happened. He ate his words alongside a few slices of Bacon Spinach Quiche. Once again, the joke’s on him and my cooking (and sneaking) prevails.

This is satisfaction at its best.

I, on the other hand, have always seriously loved a good quiche. And this, my friends, is better than a good quiche—it’s bursting with deliciousness. The main ingredients include caramelized onions, sautéed mushrooms, wilted spinach, crispy bacon, cheddar cheese and, of course, eggs.

It’s a no-fail combination.

Also, most of the ingredients just happened to be leftovers from previous culinary inspirations and assembling turned out to be breeze. Quiches are wonderful that way—you can add just about anything to them and still have great results.

Bacon Spinach Quiche

6 slices cooked bacon, cut into small pieces

1 cup sliced mushrooms

1/2 a bag of prewashed baby spinach

1/3 cup caramelized onions

1 1/2 cups shredded cheddar cheese

7 eggs

1/4 cup half and half

Salt and freshly ground pepper

1 refrigerated piecrust

Begin by pressing the piecrust into your tart pan and removing the excess crust with your rolling pin. Place in the refrigerator.

Over medium high heat sauté the mushrooms with a little pan spray. Once they begin to show signs of browning, add the spinach. Cook until the spinach is wilted. Add the onions and bacon to this mixture and stir to combine. Remove from heat and allow to cool.

In a large bowl, whisk together the eggs, half and half and season with salt and pepper. Stir in the cooled spinach mixture and cheese. Carefully pour this into your piecrust lined tart pan.

Bake at 375°F for 35 minutes or until the middle is set.