quiche for dinner | Jovina is cooking

Spinach Mushroom Quiche

Servings: 6


A 9 inch chilled pie crust
4 slices of bacon, cut crosswise into 1/4-inch cubes
8 ounces sliced ​​fresh mushrooms
1 cup diced red onion
5 ounces fresh baby spinach (about 8 cups), roughly chopped
6 large eggs
1/2 cup cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups grated Gruyère cheese, divided


Preheat the oven to 375 degrees F. Coat a 9-inch cake pan with cooking spray. Pour the batter into the tart pan and crimp the edges.
Fry the bacon and drain on kitchen paper. Reserve the bacon fat in the pan.
Sprinkle the crumbled bacon onto the bottom of the prepared cake pan. Sprinkle 1 cup of the cheese over the bacon.

Add the mushrooms and onions to the bacon fat in the pan. Cook, stirring occasionally, until tender, about 8 minutes. add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from stove.

Whisk together the eggs, heavy cream, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and 1 cup cheese.

Pour into the prepared cake pan. Bake until set and golden brown, about 45 minutes. Let stand 10 minutes before serving.

Serve with a salad. I made a Caesar salad.

Caesar salad

2 servings

1/2 romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated parmesan cheese
Freshly ground black pepper for garnish

1 anchovy, finely chopped or use anchovy paste
3 tablespoons parmesan cheese
2 tablespoons mayonnaise with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, chopped
1/2 teaspoon Worcestershire sauce
1/4 cup extra virgin olive oil


Place the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce in a bowl and whisk together.
Gradually stir in 1/4 cup olive oil and beat until dressing is emulsified.
Place the chopped lettuce in a bowl and toss with the dressing and croutons. Garnish the salad with additional cheese and freshly ground black pepper.



2 cups of diced bread
1 tablespoon olive oil


Preheat the oven to 375 degrees F.
Mix bread cubes and olive oil in a mixing bowl. Roll well to coat.
Place the bread cubes on a baking sheet. Spread them out in a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Allow to cool completely before storing in an airtight container or ziplock bag.


Posted by Jovina Coughlin in Bacon, Cheese, Cream, Eggs, Healthy Italian Cooking, Mushrooms, Onions, Pastries, Salad, Salad Dressing, Spinach

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