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Quiche; leek, bacon, spinach, mushroom, & favorite cheddar cheese Recipe

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This recipe for Quiche; leek, bacon, spinach, mushroom, & favorite cheddar cheese is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Ingredients are for two (2) 9” round deep crust quiches.
-one package of two (2) 9” round deep pre-made frozen crusts
-five (5) large eggs
-One (1) 12-oz can evaporated milk
-separate per quiche; 1/3-to-1/2 cup chopped lean thick bacon; precooked to where meat is barely chewy (not snap-crispy) and fat bits break cleanly (bacon fat is not-to-be-so-chewy). Chopped to 1/2”
-separate per quiche; 1/4 cup thinly sliced sliced sautéed mushrooms; such as button mushrooms
-separate per quiche; 1/3 cup blanched fresh spinach
-separate per quiche; 1-1/2 to 1-2/3 cups of grated or crumbled flavorful sharp cheddar or blend of multiple cheeses. Favorites include whiskey cheddar, port wine, Jarlsberg. And use regular cheddar or plain sharp cheddar to tame down the strength of other cheese flavors so that one flavor doesn’t overpower the dish
-One (1) package Knorr 1.8 oz Leek Soup Mix
-1/4 tsp to 1/2 tsp fresh ground black pepper
-1/16th to 1/8 tsp of Tony Chachere’s original Creole seasoning
-two (2) tsp butter

Directions:
Directions:
Pre-heat oven to 350F, or 345F if convection oven

Beat eggs together with evaporated milk, leek soup mix, and pepper. Separate mix into two (2) bowls with equal portions.

Sauté thinly sliced mushrooms in pat or two of butter, and creole mix. Then add in fresh spinach until wilted. Drain off excess liquid and separate into two (2) equal portions- one (1) portion will be used per quiche.

For each set of ingredients per quiche, mix all ingredients, and pour into pie crust. Can dress up top of quiche if you like fancy; such as sprinkles of mushroom or cheese held aside for the purpose, but it’s not necessary.

Place full pie tin onto cookie sheet and place in oven. Check brownness at 45min (or 35 min if convection oven). Quiche is done when lightly brown baked finish on top. May need 5-to-15 more minutes bake to achieve light brown doneness.

Let cool for 20 minutes; each quiche may be cut into quarters for one serving.

Number Of Servings:
Number Of Servings:
4 per quiche (x2=8)
Preparation Time:
Preparation Time:
60-70 minutes
Personal Notes:
Personal Notes:
This quiche is great for breakfast, lunch or dinner.

CAUTION: no added salt is needed, because the bacon is extra salty. If using more than 1/4 cup of bacon crumbles, it could be too much salt for some people to enjoy a 2nd portion of quiche. If trying to cut down on salt, which is my preference, then parboil the bacon prior to frying for 5 minutes in a frypan with a cup or two of water. You will also lose some of the bacon’s smokiness, if it has any, along with the salt—one way to add the smokiness back in, which is lovely, is with 2-3 drops (per quiche) of Colgin Natural Liquid Smoke mixed into a teaspoon of water and lathered across the bacon prior to frying.

The above ingredients leave near 1 cup more of ingredient latitude per quiche to get creative; such as to add another egg and add a bit more of a few other things; but this at an increased risk of over-spilling the crust and making a mess in the oven-so use a cookie sheet underneath the pie crust tin to catch overflow and you’ve saved yourself an oven cleaning.

These quiches freeze beautifully and are so delicious you’ll be glad you made extra. Be tame on using strong flavored cheeses till you get a sense of your own preferences. It may help to blend 2 or 3 cheeses so that good cheese flavors don’t dominate the rest of the quiches’ other flavors.

If using broccoli, onions or other vegetables, pre-cook them so that the moisture they contribute is reduced.

Asparagus makes a great accompaniment side dish

 

 

 

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