This quiche will be the star at your next brunch!
INGREDIENTS :
- 6 slices of bacon
- 1 shallot, minced
- 8 ounces of portobello mushrooms, sliced
- ½ teaspoon dried thyme
- 2 cups packed baby spinach
- 1 cup milk, any kind
- ⅓ cup half and half
- 5 large eggs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
DIRECTIONS:
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Preheat oven to 350 °F and spray a 9-inch circular baking dish with cooking spray.
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Cook bacon in a large skillet over medium-high heat until crispy. Remove bacon from the skillet and drain on a paper towel lined plate. Reserve the bacon drippings.
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Add shallots to the drippings and sauté for 1 minute over medium-high heat. Add the mushrooms and thyme and cook until mushrooms have softened, about 5 minutes. Stir in spinach and cook until spinach has wilted, about 2 minute. Remove from heat, let stand for 10 minutes. Drain any excess liquid.
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In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, salt, and pepper.
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Using a wooden spoon, gently stir in the mushrooms and spinach mixture then pour entire egg mixture into prepared baking dish.
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Break or cut bacon into crumbles and sprinkle on top of the egg mixture.
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Bake for 45-55 minutes, or until filling is set. Let stand for 10 minutes before serving.
NUTRITION FACTS
Serving: 1 SERVING | Calories: 246 KCAL | Carbohydrates: 6 G | Protein: 20 G | Fat: 16 G | Fiber: 1 G | Sugar: 3 G
