Ingredients:
1 pie pastry ( for a 10-inch quiche or tart pan or 9-inch pie plate)
1 tablespoon dry breadcrumbs
8 ounces bacon, cut into 1/2 inch pieces
1 medium onions, minced
2 cups chopped portabella mushrooms
2 cups chopped fresh spinach, packed ( very well dried)
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
2 cups grated cheddar cheese, divided use
6 ounces cream cheese
4 eggs
1 cup milk
Directions:
Preheat oven to 375 F.
Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
With 2 tbsp of the bacon fat, saute onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.
Servings: 6-8
Time preparation: 20 min.
Time total: 70 min.