The most time consuming part is cooking the bacon, if you'd like bacon in the first place. I normally pair this quiche with BLT's for dinner, so yes, bacon is a must. I made this last week in the early afternoon since we had to be at baseball play-offs and the dance recital by 5pm. It's a great make-ahead dish. Slice some tomatoes, shred some lettuce, and toast some bread for the BLT's, and you've got dinner ready in less than five minutes.
I stopped measuring the ingredients years ago, but I'll give you some to refer to, and you can easily make adjustments based on what you like or don't like.
What You'll Need:
4 large eggs
3/4 cup half and half, light cream, or whole milk (or a combination of these)
1/4 cup shredded mozzarella cheese
1/3 cup shredded swiss cheese
4-5 whole mushrooms, chopped
fresh baby spinach, chopped (thaw first if using frozen)
1/4 medium onion, chopped
4 slices bacon
salt and pepper to taste
nutmeg, optional
pastry crust*
*I rarely make my own for this recipe, and get a 2-pack deep dish frozen crust
What You'll Do:
- Preheat oven to 325 degrees F
- Whisk together eggs, milk or cream, add salt & pepper; set aside
- Layer cheeses, vegetables & bacon on bottom of pastry crust- this way makes all the difference! No messy, clumpy mixtures to contend with. Carefully pour egg mixture over all, and ingredients magically "float" to the top and throughout; sprinkle with nutmeg if desired.
- Bake for about 40 minutes or until eggs look set and crust begins to brown. Lots of time, I end up turning the oven off and simply leaving the quiches in for a while. This is a very forgiving dish!
Serve warm or cool- cold leftovers are great the next day, too, though in this family...not so many leftovers. ;)
I know these photos aren't the greatest, but the day I made these was particularly hectic so I was in rush rush rush mode. Thankfully, that is the exception and not the norm around here!
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