I hosted an afternoon bunco group in my neighborhood recently and fell in love with quiche and tarts all over again! I love the freshness of the ingredients in this recipe and adore a slice for breakfast or lunch. It is also great with soup as we barrel into winter. The best part, this recipe uses one sauté pan and one mixing bowl, not to mention it has bacon.
If you choose to try out this recipe, don’t feel like you have to follow it to the letter….it is very forgiving. Omit the tomatoes, try goat cheese instead of feta, add some asparagus or red pepper, try store bought shredded pizza cheese because they have a great blend of fontina, parmesan and mozzarella. No heavy cream or 2% in the house use 1 ½ cup regular milk. Adjust it as you need or want based on what you have in the house!
1 Prepared pie crust 5 eggs
¾ cup heavy cream
¾ cup 2% milk
1-2 cups cherry tomatoes (sliced)
2 huge handfuls fresh spinach
1 container portabella (sliced)
6-8 slices cooked bacon (crumbled)
2 red onions (sliced)
½ cup feta
1 cup shredded white cheese
Olive Oil, Kosher Salt and Pepper
1 cup shredded white cheese
Olive Oil, Kosher Salt and Pepper
Saute the red onions in about 3 Tablespoons of olive oil over medium heat until soft and tender.
Layer in bottom of crust.
In the same sauté pan, add the sliced mushrooms and cook over medium heat until tender.
When cooked, season with kosher salt to taste and add to onions on crust.
When cooked, season with kosher salt to taste and add to onions on crust.
Add salt and pepper to taste.
Wisk to combine and add the spinach (uncooked).
If using tomatoes, I add them in two batches, add a handful to bacon mixture and the rest to top of egg mixture.
Pour your egg mixture in the crust, top with feta and shredded blend of white cheese.
Bake at 400 Degrees for 7 minutes and lower oven to 350 degrees.
Continue baking for about 30-35 minutes or until done.
Remove from oven and cool before serving.
