Ingredients
"1 6-inch pie crust ( blind-baked )",
"2 eggs",
"1/2 to 2/3 cup half and half",
"1/2 teaspoon kosher salt",
"1/4 teaspoon white pepper",
"1/4 teaspoon nutmeg (fresh grated)",
"2 to 3 slices bacon (diced)",
"1/2 cup onions (sliced, about 1/2 small onion)",
"2 ounces Gruyere cheese (or Emmentaler cheese, grated)",
"1/2 to 2/3 cup mushrooms (quartered or sliced, cooked )",
"2/3 cup cooked spinach",
"2 ounces Gruyere cheese (smoked or regular, or smoked Gouda cheese, grated)",
"1/2 cup roasted red pepper (diced)",
"1/2 cup slow-browned onions",
"1 1/2 ounces aged Gouda cheese (grated)"
Instructions
Preheat oven to 375 F.
In a medium bowl, whisk together the eggs, half-and-half, salt, pepper and nutmeg until thoroughly combined but not frothy.
Spread filling ingredients (see below for preparation) over the bottom of the blind-baked crust.
Pour the custard over carefully, making sure not to pour over the top of the crust. (It's best to place the quiche on a sheet pan or cookie sheet before pouring in the custard.)
Depending on the size of your pan and the amount of filling you use, you may need less custard. If you need more, whisk another egg with 1/4 cup of half-and-half and add to the crust.
Bake 25 to 30 minutes, or just until the custard is set and the top is very lightly browned.
Let cool for 10 minutes or more before slicing.
In a small skillet, cook the bacon until browned but not completely crisp.
Remove from pan and cool.
Add the sliced onions to the bacon fat and cook until the pieces separate and soften.
Let cool.
Spread the bacon and onions over the bottom of the crust and top with the grated cheese.
Thoroughly drain the spinach, pressing as much liquid as possible out.
Chop coarsely.
Spread the mushrooms and spinach evenly over the bottom of the crust.
Sprinkle with cheese.
Thoroughly dry the roasted red pepper.
Spread the red pepper and onions evenly over the bottom of the crust.
Sprinkle with cheeses.
Prep: PT10M
Cook: PT30M
Total: PT40M
Serves:
