The Creamy Spinach and Mushroom Quiche with a Crispy Crust is a delectable blend of earthy mushrooms, tender spinach, and creamy filling, all encased in a golden, flaky crust. Perfectly balanced with fresh herbs and a hint of nutmeg, this quiche is both comforting and elegant, ideal for a weekend brunch or a cozy dinner.
Ingredients:
1 pie crust (refrigerated, frozen, or homemade)
6 ounces bacon
10 ounces frozen chopped spinach, thawed
3 eggs
1 cup evaporated milk (or half and half, whole milk, or part heavy cream)
½ cup ricotta cheese
2 ½ tablespoons all-purpose flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground pepper
2 cups sharp cheddar cheese, grated
1 cup mushrooms, sliced
1 to 2 teaspoons extra virgin olive oil
Directions:
Preheat the oven to 350°F with a baking sheet inside.
If using a frozen pie crust, thaw and keep in the fridge until needed. For a homemade or refrigerated pie crust, roll out and press into a 9-inch pie plate, then refrigerate.
Thoroughly drain the thawed spinach.
Sauté the sliced mushrooms in olive oil over medium-high heat until tender, about 5-6 minutes. Season with salt and pepper.
Cook the bacon until crispy, then chop into small pieces and set aside on paper towels to drain.
In a medium-sized bowl, whisk together the eggs, evaporated milk, ricotta cheese, flour, garlic powder, onion powder, salt, and pepper until smooth.
Stir in the spinach, cheddar cheese, and mushrooms.
Pour the mixture into the prepared pie crust. Arrange the bacon on top.
Place the quiche on the preheated baking sheet in the oven and bake for 50 to 60 minutes, or until the center is set and no longer jiggly.
Let cool for 15 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 52 minutes | Total Time: 72 minutes