Have I told you that I’m one of those people who rarely plan a meal in advance? Well I am! When grocery shopping I tend to get items we typically eat and then plan meals around that. Even though I’m buying what we like, I still manage to make new meals fairly often.
Typically in my fridge, which is packed to the gills, you’ll almost always find mushrooms and either spinach or kale. Fairly healthy ingredients that you can use in a variety of dishes. This recipe comes from a need to use up said mushrooms and spinach. I’d already used them in a stuffing dish (that rocked, but I forgot to photograph) and lasagna. I wanted something a little lighter for dinner since we’ve been inundated with cookies and other desserts from the holidays.
Bacon Spinach Mushroom Quiche
2 cups spinach
4 slices of bacon
2 cups mushrooms, chopped
1/2 onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon sage
1 cup sour cream
1/4 cup water
1 cup shredded cheddar
Preheat oven to 400 degrees. Make a single 9-inch pie crust.
Cook bacon in non-stick skillet until crispy. Remove from skillet to paper towel lined plate. Set aside. Remove half of bacon fat from pan. Add onions and cook until softened. Then add mushrooms and cook until they release their liquid. Add spinach, cook stirring frequently until spinach wilts. Remove from pan and allow to cool. Add cooled, crumbled bacon to spinach mushroom mixture.
In another bowl, whisk eggs and then mix in sour cream and water.
Sprinkle half of cheddar cheese in bottom of pie crust. Top cheese with mushroom spinach mixture, pour egg mixture over top and sprinkle with remaining cheddar cheese.
Place quiche in oven and then lower the temperature to 350 degrees. Bake 30-35 minutes.
Susie Savors: Honestly, quiches are easy and quick for a meal. We don’t make them that often, I really don’t know why. This is going to change because we loved this recipe so much that it was gone at the end of dinner. NO leftovers. Not exactly a surprise since we love all the ingredients.