Recipe by my cousin Rhonda Linburg - This classic quiche is made with four kinds of cheese, bacon, spinach, onions, and mushrooms. Makes a wonderful brunch for any occasion!!
Course: Breakfast
Cuisine: French
Servings: 2quiches
Author: Rhonda Linburg
Ingredients
1lb.bacon
1(10 oz.) pkg.frozen spinachthawed
1lg.sweet yellow onionfinely diced
1/2lb.fresh mushroomsthinly sliced
1(8 oz.) containersour cream
2(9-inch)pie crustsun-baked
8 oz.Monterey Jack cheeseshredded
4 oz.Parmigiano-Reggiano cheeseshredded
4 oz.gruyere cheeseshredded
4 oz.Fontina cheeseshredded
8eggs
1 1/2c.half and half
Salt and pepperto taste
Instructions
Pre-heat oven to 375 degrees.
Cook bacon in a large skillet until brown. Drain bacon, reserving 2 tablespoons bacon grease. Crumble bacon and set aside.
Cook spinach per package instructions. Cool and squeeze through cheese cloth to remove as much liquid as possible. Set aside.
In the skillet (with reserved bacon grease) caramelize onions, stir in mushrooms and cook for another 2 minutes or until soft. Stir in crumbled bacon and remove from heat.
In a large bowl, combine spinach and sour cream. Salt and pepper to taste. Divide mixture in half and spread onto bottom of two pie crusts. Layer each with bacon mixture.
Mix together all cheeses and sprinkle evenly on both pies.
Mix together eggs and half & half and salt and pepper to taste. Pour evenly over pies and bake on middle shelf for 40 minutes until the top is puffed and golden brown.