bacon & mushroom quiche


My wonderful friend and former neighbor, Andrea from Anchor and Daisy, doesn't know it but she changed my life after inviting us over for dinner (about two years ago). She is a jewelry maker and designer and full time mommy of two sweet girls. So, of course her days are crazy, yet she was able to pull together a dinner for us. Can you say mommy-of-the-year?

Anyways, let's move onto the menu. She made an amazing mushroom quiche and a fresh kale salad with beets and blue cheese. Until that night, I never ever thought about eating quiche for dinner. Quiches are for Sunday brunches, what the heck is it doing at a dinner table on a Wednesday night? It blew my mind how brilliant is was. I love pie crust. I love mushrooms. I love eggs, cream, and cheese. I now love eating quiche for dinner. After Austin was born, I've been making (various) quiches for dinner regularly because it is quick and easy, covers all the food groups, and can be made ahead of time--- just about every first time mommy's dream come true. I didn't learn one valuable lesson, I left that dinner with two life changing lessons. So, did I mention the fresh kale salad? Kale is one of the healthiest and more nutritious vegetables around, but its flavor can be ruined when cooked improperly. I just never knew you could eat kale raw (after massaging it with some salt, lemon juice, and olive oil). And that is the only way I've eaten kale since.

No matter how often I cook, there is always something new to learn.

bacon and mushroom quiche
  • 1 pre-made pie crust
  • 1/2 lb bacon, chopped
  • 2 portobello mushroom caps, chopped
  • 1/2 onion, chopped
  • 3 eggs
  • 1/4 cup green onions, chopped
  • 1 cup half and half
  • 1/2 cup shredded cheese (I used an organic vegetable jack cheese from our local farmer's market)
  • salt and pepper, to taste
  1. preheat oven to 375 degrees F.
  2. prepare pie crust in pie pan according to directions on packaging but do not bake and set aside.
  3. saute bacon until cooked, add onions and cook until translucent. add mushrooms and cook until the liquid from the mushrooms have almost evaporated. pour mixture into the prepared pie crust and spread into an even layer
  4. sprinkle an even layer of cheeses over the bacon, mushroom and onion mixture
  5. in a bowl, mix in eggs, cream, milk, and green onions. add salt and pepper. stir until well mixed. pour over pie crust over the cheese and bacon layers.
  6. bake in preheated oven for 30 minutes or until the center looks set. remove from oven and allow to cool for 10 minutes before serving.

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