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Bacon, Mushroom, and Spinach Quiche Lorraine
Created by: Howcan Team
Ingredients
- 1 9-inch pie crust, unbaked
- 6 slices of bacon, chopped
- 1 cup of sliced mushrooms
- 1 cup of fresh spinach, chopped
- 1 cup of shredded Swiss cheese
- 4 eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges. Set aside.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the skillet.
- Add the sliced mushrooms to the skillet with the bacon drippings and cook until they are golden brown and any liquid has evaporated, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
- Spread the cooked mushrooms and spinach mixture evenly over the bottom of the pie crust. Sprinkle the cooked bacon and shredded Swiss cheese over the top.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Pour the egg mixture over the bacon, mushrooms, and cheese in the pie crust.
- Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
- Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
The Bacon and Mushroom Quiche Lorraine, with a delightful addition of spinach, is a classic French dish that has evolved over the years. Originating from the Lorraine region of France, this savory quiche has become a staple in French cuisine. The dish is believed to have been created by the chefs of the Lorraine region, who combined local ingredients such as bacon, mushrooms, and spinach with eggs and cream to create a rich and flavorful custard filling. Today, this delectable quiche can be found in many French bistros and patisseries, with each chef adding their own unique twist to the traditional recipe. The addition of spinach brings a fresh and earthy flavor to the quiche, complementing the smokiness of the bacon and the earthiness of the mushrooms. When it comes to making the perfect Bacon and Mushroom Quiche Lorraine with added spinach, it's essential to use high-quality ingredients. The key to a successful quiche lies in the balance of flavors and textures, so sourcing fresh, flavorful bacon, earthy mushrooms, and vibrant spinach is crucial. Additionally, achieving the right custard consistency and a buttery, flaky crust are essential for a truly exceptional quiche. For those looking to experience the best version of this dish, a visit to a renowned French bistro or bakery in the Lorraine region or Paris is a must. These establishments often take great pride in their quiche Lorraine, using time-honored techniques and the finest ingredients to create an unforgettable culinary experience. In terms of alternative methods, some chefs opt for a crustless quiche, known as a frittata, which offers a lighter take on the classic dish. This variation allows the flavors of the bacon, mushrooms, and spinach to shine without the encasing of a traditional pastry crust. Whether enjoyed as a brunch centerpiece or a light lunch option, the Bacon and Mushroom Quiche Lorraine with added spinach continues to captivate food enthusiasts with its rich history and irresistible flavors.
65 min
8
320 calories
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