Ingredients
- 1 cup milk
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika or black pepper
- 10- ounce package of frozen spinach thawed
- 1-1/2 cups shredded cheddar cheese
- 7 slices thick-cut bacon diced
- 1 cup onion diced
- 1 can 4 oz. can sliced mushrooms
- 1 unbaked frozen pastry shell thawed
Servings: pie
Instructions
- Heat oven to 400.
- Pour milk, eggs and seasonings into a large bowl. Whisk until mixed together.
- Empty the spinach into a fine sieve and push down with your palm until it is well drained. I even squeeze it out at this point. Add it to the egg mixture along with the cheese, and mix.
- Fry the bacon, onions and mushrooms until well cooked, but not very crispy.
- While this is frying, place the thawed pastry shell into a glass pie plate.
- When the bacon is cooked, add it to the bowl and mix it all well. Pour everything into the pie shell. I usually push all the ingredients slightly to the sides so that the very center of the pie is less deep and will cook evenly.
- Place in the center of the oven for 40 minutes or until the center of the quiche is set.
- Remove from oven and let stand for about 5 minutes before slicing.
Recipe Credits:
Pat Pullum, Rogers, AR
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