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SPINACH, BACON & MUSHROOM QUICHE

This is from St. Christopher’s Cookbook.
l pie crust uncooked l0″
l l2-oz. pkg. of spinach, steamed & thoroughly squeezed dry
l/2 lb. bacon, cooked
2 cups mushrooms sauteed
2 cups cheddar cheese grated
2 cups Swiss cheese grated
Add spinach, bacon & mushrooms together. Take the pie crust and put
both kinds of cheese in the bottom of it, then add the bacon,
spinach and mushrooms.
Cream Mixture:
3 cups heavy cream
6 eggs, medium
l tsp. salt
l tsp. white pepper
pinch thyme
l tsp. onion powder
l/2 tsp. garlic powder
pinch paprika
2 tablespoons sherry
2 tablespoons Wondra flour
Beat eggs then add heavy cream until blended. Then add the other
ingredients (to make the cream mixture). Pour mixture over the
cheese & sp9inach, mushrooms and bacon. Mix it well so the cheese
is mixed in with the other ingredients. (I think that if you mix
the cheeses and all the other ingredients in a big bowl first, it
would be easier than trying to mix them while in pie crust. So,
mix everything together and then pour into pie crust – don’t add
cheese by itself.)
Bake at 350 for l hour. Let cool l hour, so it will be firm.
It should be golden brown on top. You should eliminate the salt from the recvipe. The salt from the bavcon is more than enough((

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