Spinach, Feta, Mushroom, Bacon Quiche

By now I think I've mentioned a hundred times that Derek served a mission for our church in France for 2 years. So he was exposed to a lot of awesome food while he was there. So I've been trying to incorporate a bunch of different kinds of quiches into our weekly meals. This one I really enjoyed and it was super healthy, minus the bacon. But sadly Derek is a HUGE stinker and wouldn't eat it just because it LOOKED to healthy. So if anyone has tips on how to sneak health foods into their husbands bodies, let me know! However, I think that the sauteed mushrooms, feta, and bacon added so much good flavor that you could hardly taste the spinach. I got the original recipe from The Tasty Kitchen, and then added the bacon to please my husband, who then didn't want to eat it... but then I baked it according to how I like to bake my quiches, and now how they did it. 
1 storebought pie crust (you can make your own, I didn't)
5 slices of bacon
10 ounces frozen spinach
8 ounces of mushrooms, sliced
1/2 teaspoon garlic, minced
2 ounces feta cheese
5 eggs
1 cup milk
1/8 cup parm cheese
1/8 cup mozzarella 
salt and pepper to taste

Preheat oven to 400°

Bake bacon in the oven for 15 minutes in a slotted broiler pan and then remove from oven, let cool, and then chop into small pieces.

Press crust into pie plate and bake for 8 minutes, then remove from oven.

Thaw, Drain, and squeeze any excess liquid out of the spinach and set aside.

Sautee the mushrooms and the minced garlic in a lightly greased skillet and then set aside.

Whisk together the eggs, milk, parm, mozzarella, feta, mushrooms, bacon, and spinach, and pour into the pie crust. 

Bake for 10 minutes at 400° and then reduce the heat to 350° and then continue baking for another 25 minutes! 

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