Spinach Bacon and Goat Cheese Quiche
A great brunch recipe with a delightfully flaky crust.
Equipment
- Large mixing bowls
- Whisk
- Frying pan
- Spatula
- Slotted spoon
- Rolling Pin
- 9 inch tart pan
- Pie weights
Ingredients
- 5 eggs
- ½ pound bacon thick cut
- 1½ cups mushrooms sliced
- 3 cups raw spinach
- 2 tbsp shallots chopped
- 3 clove garlic chopped
- 1 cup goat cheese
- ½ cup heavy cream
- 1 short crust pastry dough
- 1 tsp salt
Instructions
- Preheat the oven to 350°F or gas mark 4.
- On a lightly floured surface roll the dough out thinly and place in the tart pan. Using a fork poke several holes in the dough all over. Cover with parchment paper and add the pie weights.
- Bake the shell for 15 min, remove from the oven and let cool. The shell should still be light in color.
- Chop the bacon into small pieces and cook until the bits are crispy. With a slotted spoon remove the bacon and place in another bowl, but leave the grease behind.
- In the same pan add the shallots, garlic, and mushrooms. Sauté until the mushrooms have released their water and are cooked. Add the spinach until it is wilted and cooked. Remove from heat and use a slotted spoon to place into the bowl with the bacon.
- Whisk the eggs in a large bowl, add the cream, salt, and goat cheese. Add the spinach and mushroom mix along with the bacon and mix until combined. Pour the egg mixture into the pastry shell.
- Bake for 20 min until quiche is just set and remove from oven.
- Let cool until the quiche can be moved from the metal disc if you are using a tart pan.
Nutrition
Serving: 1sliceCalories: 537kcalCarbohydrates: 22gProtein: 16gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 200mgSodium: 935mgPotassium: 276mgFiber: 1gSugar: 3gVitamin A: 2255IUVitamin C: 4mgCalcium: 90mgIron: 3mg
Nutrition Disclaimer*
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