Holy potatoes! I made the most delicious dinner tonight. {Not potatoes.}
I forgot to take something out of the freezer this morning to defrost for dinner, so I found myself at the office wondering what I could whip up. As I
putzed around on Twitter worked diligently, I was reminded that today is Bastille Day. Now, I don't know about the rest of you, but I could not for the life of me remember what the hell Bastille Day is all about.
Wikipedia to the rescue! Yeah, I still have no idea. But that's beside the point.
Bastille Day got me thinking about French food. And the first French dish that popped into my head was quiche. {Thank goodness it wasn't coq au vin. That's a
butt-load of work.} Quiche was the perfect solution. One, I had most of the ingredients on hand and two, it's one of the few French dishes I thought The Mister wouldn't dismiss as "too fancy."
I didn't have a recipe in mind, so I googled around for a bit and put together a list of ingredients. From there, I just winged it and hoped it would work out. And boy did it! I'm going to toot my own horn here, but I think this is one of the tastiest, simplest things to come out of my kitchen in a long time! I'm pretty sure The Mister agrees because he ate three pieces and didn't try to put ketchup on it. High praise around these parts!
A word of warning for the healthy eaters among you: If you're not in the mood for an indulgence, pass this one by. The words "saute in bacon grease" are ahead. And, if Julia Child is reading from the beyond: I'm sure I've disappointed you greatly by using store-bought crust. Please forgive me. I know making pie crust is easy-peasy but I didn't have time to make a crust and allow it to chill and still get dinner on the table before 9pm.
Bacon, Mushroom and Spinach Quiche
9 in. store-bought pie crust
1/2 lb. thick cut bacon
1/2 med. white onion, diced
1 c. sliced baby portobello mushrooms
2 c. fresh spinach, roughly chopped
2 c. sharp cheddar cheese, grated
6 eggs
1/2 c. fat free half & half
salt & pepper
Preheat oven to 375 degrees. Press pie crust into a tart or pie pan. Place a piece of parchment paper over the crust and fill with dry beans or pie weights. Bake for 10 minutes. Remove the beans/pie weights and paper and return the crust to the oven to cook uncovered for 5 more minutes. Remove from oven.
Cook bacon; crumble and set aside. Reserve enough bacon grease in the pan to saute the onions and mushrooms. Saute onions and mushrooms in bacon grease {I know, I know. But please don't skip this step. It makes the dish} on low-medium heat until soft, about 3-5 minutes. Drain any excess grease and set aside. Add spinach, bacon, mushrooms, onions and cheese to the pie crust. In a separate bowl, whisk together eggs, half & half, salt and pepper. Pour mixture into the pie crust, over the filling. Bake for approximately 35-45 minutes until the center of the quiche is set and a toothpick inserted in the center comes out clean. (The deeper your pan, the longer it will take. I baked in a shallow tart pan and it took approx. 35 minutes.)
This quiche made a fantastic dinner served with a spinach salad, but it would also be great for brunch.
Sorry for the crummy food pictures. A fancy food blogger I am not. Don't let it discourage you from trying the quiche!
Oh, and just for fun, here's a picture of a major kitchen fail I had this week:
These coffee cake muffins were a bust. Just thought you all should know that not everything that comes out of my oven is a success.