Spinach and Bacon Quiche

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  This yummy quiche recipe is great to make for a brunch or as a side dish for dinner.  I actually made this one as a side for Christmas dinner and people seemed to like it.  The bacon adds flavor and a touch of salt to an otherwise vegetables quiche.  Spinach and mushrooms are my favorite vegetables to use in this quiche, but any combination of vegetables can be used.

Spinach and Bacon Quiche (adapted from allrecipes.com http://allrecipes.com//Recipe/spinach-quiche/Detail.aspx )

1/2 c. (1 stick) butter
3 garlic cloves, chopped
1 onion, chopped
1 pound fresh spinach, stems pulled off and chopped
8 oz. mushrooms, chopped
6 oz. feta cheese, crumbled
8 oz (2 cups) shredded sharp cheddar cheese
4 strips bacon, cooked and crumbled
1 t. salt
1 t. black pepper
1 t. oregano
1 (9 inch) unbaked pie crust
3 eggs + 1 egg white, beaten
1 c. low fat milk

1.  Preheat the oven to 375 degrees.

2.  In a medium skillet melt the butter.  Add the garlic and onion and saute for 5 minutes.  Add in the spinach and mushrooms and continue cooking for 4 additional minutes.
3.  Remove the skillet from heat and stir in the feta, half the cheddar cheese, bacon, salt, pepper, and oregano.  Mix until just combined.  Pour into pie crust.
4.  In a medium bowl whisk the eggs, egg white, and milk.  Pour over top of the vegetable mixture in the pie crust. 

5.  Bake for 20 minutes.  Remove from oven, top with other half of cheddar cheese, and return to oven for additional 30-35 minutes.  Let cool 5 minutes before cutting.
This post linked to:
What’s Cooking Wednesday


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