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Warning: This Bacon, Mushroom, And Spinach Quiche Is Addicting!

1 month ago

Warning: This Bacon, Mushroom, And Spinach Quiche Is Addicting!

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When it comes to making quiche’sthe more heartier the filing, the merrier! As quiche lovers, we decided to make the ultimate quiche packed with familiar favorites like earthy mushrooms, fresh spinach, and artisanal Delimondo Country-Style Smokehouse Bacon. Bake it for tea sessions and intimate gatherings for a sumptuous treat.

 

BACON, MUSHROOM, AND SPINACH QUICHE
Makes 8 servings

STANDARD PIE CRUST
1 ½ cups All-purpose flour, plus more for dusting
¼ tsp McCormick Iodized Salt
¼ cup Shortening
¼ cup Cold butter
2 Tbsps Cold water

FILLING
2 Tbsps Butter
1 (250g) pack Delimondo Country-Style Smokehouse Bacon, sliced
1 Onion, chopped
1 cup Fresh white button mushrooms  (or shiitake or shimeji), sliced
¼ tsp McCormick Iodized Salt
⅛ tsp McCormick Black Pepper Ground
2 cups Fresh spinach leaves, blanched, squeezed, and chopped (to make ½ cup)

EGG CUSTARD
6 Large eggs or 7 medium eggs
½ cup Cooking cream
¼ cup Sour cream
½ tsp McCormick Iodized Salt
¼ tsp McCormick Black Pepper Ground
Pinch of McCormick Nutmeg Ground
½ cup Grated Emmenthal cheese
¼ cup Grated Parmesan cheese
¼ cup Grated mozzarella cheese

  1. Prepare the pie crust. In a mixing bowl, combine flour with salt and mix well. Add shortening and butter. Using two table knives, cut shortening and butter evenly into the flour, until the pieces resemble coarse crumbs.
  2. Drizzle cold water over the flour using a fork to distribute the liquid evenly. Slowly gather the pieces and pack the dough into a compact ball. Cover dough with cling wrap and let rest for 30 minutes to an hour.
  3. Prepare a 9-inch quiche pan. On a floured table, roll out rested dough into a circular sheet, about ⅛-inch thick, making sure it’s about two inches larger than the diameter of the quiche pan. Transfer dough to the pan and crimp the edges. Lay a sheet of foil on the crust and scatter about ¼ cup of dried beans or uncooked rice. Bake the pie crust until half-baked in a preheated 375°F oven for about 20 minutes. When done, discard beans and foil.
  4. Meanwhile, melt butter in a large sauté pan over medium heat. Toss in sliced Delimondo Country-Style Smokehouse Bacon and cook until crisp.
  5. Next, add onion and cook until soft. Toss in all the mushrooms and cook until soft and lightly brown, about 3-4 minutes. Turn off heat and add chopped spinach. Set filling aside.
  6. Next, make the egg custard. In a mixing bowl, beat eggs with a whisk until homogeneous in color. Pour in cooking cream and sour cream. Season with salt, black pepper, and nutmeg.
  7. To assemble: Preheat oven to 375°F for at least 15 minutes. Spread filling on the half-baked pie crust. Pour egg custard over the filling then sprinkle cheeses over the egg mixture. Bake quiche for 40-45 minutes, or until egg custard is set and top is golden brown. Serve warm.

 

Recipe by Nina Daza-Puyat
Photographed by Floyd Jhocson of Studio 100

 

The savory Delimondo soup recipes will warm you up:

Catalan Seafood Soup

Senate Bean Soup

 

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