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Badass Quiche (Makes 2) Recipe

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This recipe for Badass Quiche (Makes 2), by , is from The Mindeman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trisha Harms
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1lb. bacon, sliced into 1" pieces
1 (10 oz) pkg. frozen spinach, thawed
8 oz. sour cream
salt and pepper to taste
2 deep-dish pie crusts, unbaked, thawed
2 tbsp. olive oil
1 vidalia onion, diced
1/2 lb. sliced mushrooms
1 c. shredded monterey jack or mozzarella cheese
1 c. shredded sharp cheddar
1/2 c. grated or shredded parmesan
8 eggs
1 1/2 c. milk or cream
salt and pepper to taste

Directions:
Directions:
Preheat oven to 375.
Cook bacon pieces, drain and set aside. Discard bacon fat, but do not wash pan. Add olive oil to bacon pan and saute onion until lightly caramelized. Add mushrooms to onions and saute till golden. Set onion/mushroom mixture aside.

Squeeze thawed spinach in cheesecloth until all excess liquid has been expelled. In a small mixing bowl, mix together sour cream and spinach with fork until well blended. Season with salt and pepper. Set aside.

Whisk together eggs and milk, season with salt and pepper.

Poke holes in bottom of pie crusts. Sprinkle a thin layer of cheeses on bottom of crusts, then layer ingredients as follows: spinach/sour cream mixture on bottom, followed by onion/mushroom mixture. Top with bacon, then remaining cheese. Finally, pour egg mixture evenly over quiche fillings. Cover exposed pie crust with tin foil and bake about 40 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Let stand 5-10 minutes before serving. Also great the second day.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
40 minutes preparation, 50 minutes baking + resting
Personal Notes:
Personal Notes:
This is my signature Badass Brunch quiche. I make it every time and it's always a hit.

 

 

 

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