Quiche For Dinner | jovina cooks


Spinach & Mushroom Quiche

Servings: 6


One 9-inch refrigerated pie crust
4 slices bacon, lower crosswise into 1/4-inch cube
8 ounces sliced contemporary mushrooms
1 cup diced purple onion
5 ounces contemporary child spinach (about 8 cups), coarsely chopped
6 massive eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon contemporary thyme leaves
¼ teaspoon salt
¼ teaspoon floor pepper
2 cups shredded Gruyère cheese, divided


Preheat oven to 375 levels F. Coat a 9-inch deep dish pie pan with cooking spray. Match the pastry into the pie pan and flute the sides.
Prepare dinner the bacon and drain on paper towels. Retain bacon fats within the skillet.
Scatter the crumbled bacon within the backside of the ready pie pan. Scatter 1 cup of the cheese over the bacon.

Add the mushrooms and onions to the bacon fats within the skillet. Prepare dinner, stirring sometimes, till tender, about 8 minutes. Add spinach; cook dinner, tossing continuously, till wilted, 1 to 2 minutes. Take away from warmth.

Whisk eggs, cream, mustard, thyme, salt, and pepper in a medium bowl. Fold within the mushroom combination and 1 cup of cheese.


Spoon into the ready pie pan. Bake till set and golden brown, about 45 minutes. Let stand for 10 minutes earlier than serving.

Serve with a salad. I made a Caesar salad.

Caesar Salad

2 servings

1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe under
½ cup grated Parmesan cheese
Freshly floor black pepper for garnish

1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if obtainable
2 teaspoons contemporary lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil


Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk collectively.
Regularly whisk within the 1/4 cup of olive oil, whisking till the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Prime the salad with additional cheese and freshly floor black pepper.



2 cups cubed bread
1 tablespoon olive oil


Preheat the oven to 375 levels F.
In a mixing bowl mix the bread cubes and olive oil. Toss effectively to coat.
Pour the bread cubes onto a baking sheet. Unfold them right into a single layer. Bake within the oven for 10 to fifteen minutes, stirring each 5 minutes to stop burning. Cool utterly earlier than storing in an hermetic container or ziplock bag.




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