I want to use fresh ingredients - no frozen spinach. But, I’m willing to use frozen pie crusts.
I need to serve about 12.
If your recipe doesn’t already have mushrooms in it, I’ll be adding those anyway.
Cheese is a plus.
Please help!
For each 12 inch pie shell use
2 strips of bacon (fried till chewy not crisp)
2 handfuls of spinach leaves
6 sliced & sautéed mushrooms
Place these in crust - It may look like there wont be room for the eggs - but don’t worry, there will be.
Mix 3 eggs & 1/2 a cup of cream or evaporated milk if you want it to be lower calorie and about 1/2 a cup of cheese. Asiago, Swiss of Gruyère are all nice. Add some seasonings, cardomnon, parley, and tarragon are nice for a quiche. Stir not whip the eggs & other ingredients.
Pour the egg mixture over the spinach & bacon, and mushrooms.
Bake at 350 for about 30 minutes or until a toothpick comes out clean & the top is golden brown.
There’s a few at Epicurious.com.
Personally, I would blanch the fresh spinach leaves and then dry them before use. They tend to throw off a lot of brightly colored juice that could make your quiche look more like green eggs and ham. The spinach, red pepper and feta recipe looks rather tasty.