Creamy Bacon and Mushroom Quiche
My Filling Bacon & Mushroom Quiche
Love bacon? What about mushrooms? Why not wrap them all together in a hot, delicious quiche?
Yeah, “real men don’t eat quiche” is complete LARD!
I eat quiche, and my recipe here is great for any man that needs to feel full while at the same time enjoying the smokey flavor of bacon.
And I love mushrooms as well. And I can tell you, mushrooms and bacon really go together perfectly. That’s why you’ll always see them paired on top of bacon burgers.
Don’t forget to read our article on how to cook bacon in a microwave here.
Pro Tip: Take some white button mushrooms and fry them up in some left over bacon grease and add that on top of your quiche for extra flavor. Or on top of a burger, or chicken, or anything you place into your mouth.
With about an hour of cook time, and 30 minutes for cooling, you can have a tasty bacon and mushroom quiche ready for dinner!
And you can make this in a toaster oven.
Bacon and Mushroom Quiche
Ingredients
- 1 prepared 9-inch piecrust in baking dish
- 4 eggs
- 1/3 cup milk
- 2 cloves minced garlic
- 1 tsp minced shallots
- Salt and fresh ground black pepper to taste
- 1/8 tsp ground nutmeg
- 5 ounces fresh spinach
- 1 8-oz package of fresh mushrooms, sliced
- 3 slices cooked bacon broken up
- 1/2 yellow onion sliced
- 1/2 cup fresh goat cheese
- 4 oz shredded Emmental cheese, divided
Instructions
- Preheat oven to 400 F.
- In a medium bowl, whisk together eggs, milk, parsley, garlic, shallots, salt, pepper and nutmeg.
- In a separate bowl, mix together spinach, sliced mushrooms, bacon, onions, goat cheese and half of the Emmental cheese.
- Pour egg mixture over vegetable/bacon mixture.
- Transfer to piecrust and top with remaining Emmental cheese.
- Place quiche on a baking sheet and bake about 45 minutes, until lightly
browned and a toothpick inserted into center comes out clean. - Cool for a half hour before serving.
