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quiche essentials: spinach, mushroom, bacon tart

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

Is it a quiche, or is it a tart? Well, it is a quiche recipe baked in a tart pan. And if you want to go a bit crazy, I just came up with a savory cream cheese pie crust, that knocks this recipe right out of the park. One more thing: We are using evaporated milk; as opposed to milk or cream. I found that the evaporated milk gives the dish a richer depth of flavor. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 4 - 6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For quiche essentials: spinach, mushroom, bacon tart

  • 1 lg
    savory piecrust, more on this later
  • 4 slice
    uncured thick cut bacon, diced
  • 1/2 md
    yellow onion, diced
  • 2 clove
    garlic, minced
  • 8 oz
    brown or white button mushrooms, stemmed and thickly sliced
  • 8 oz
    chopped frozen spinach, defrosted
  • 6 oz
    gruyère cheese, freshly grated
  • 5 oz
    evaporated milk, 1 small can
  • 4 lg
    farm fresh eggs
  • 1/2 tsp
    salt, kosher variety
  • 1/2 tsp
    mustard powder
  • 1/4 tsp
    white pepper, freshly ground
  • 1 - 2 pinch
  • pecorino romano, freshly grated

How To Make quiche essentials: spinach, mushroom, bacon tart

  • 1
  • 2
    Chef’s Tip: One of the tricks to making a good quiche is the proper balance of liquids in the recipe. There are a lot of places that liquids can hide, and ruin the dish. So, we are essentially going to precook our veggies, and remove as much hidden moisture as possible.
  • 3
    Gather your Ingredients (mise en place)
  • 4
    Place your pie crust in a tart pan, and blind bake in a 350f (175c) oven until it begins to brown, about 10 – 12 minutes.
  • 5
    Place the crust in the fridge, and move on to the filling.
  • 6
    Chef's Note: If you are looking for a really yummy savory pie crust, here ya go:
  • 7
    Add the bacon to a large skillet over medium heat.
  • 8
    Cook until the bacon begins to brown, and renders its fat into the skillet, about 5 – 7 minutes.
  • 9
    Remove the bacon with a slotted spoon, and drain on paper towels.
  • 10
    Add the onions to the skillet, and cook them in the bacon grease, until they begin to soften, about 3 – 5 minutes.
  • 11
    Add the garlic, and cook until fragrant, about 60 seconds.
  • 12
    Add the mushrooms, and cook until they soften and release their moisture, about 5 – 7 minutes.
  • 13
    Add the spinach, and continue to cook until most of the moisture has evaporated, about 3 – 5 minutes.
  • 14
    Take the skillet off the heat.
  • 15
    Place a rack in the middle position, and preheat the oven to 375f (190c).
  • 16
    Grate the cheese.
  • 17
    Chef’s Note: You could use different cheeses; however, some cheese get very oily when cooked. I choose Gruyère because it is very stable when heated, and it is a perfect complement to the other ingredients in this recipe.
  • 18
    Add the eggs, evaporated milk, salt, mustard powder, pepper, and nutmeg to a bowl, and whisk to combine.
  • 19
    Add the cheese, milk/egg mixture to the skillet, and mix to combine.
  • 20
    Remove the tart crust from the fridge, and add the filling.
  • 21
    Add to the preheated oven, and bake until bubbly, and beginning to brown, about 35 – 40 minutes.
  • 22
    Chef’s Note: If you really want to give this recipe an added level of flavor, sprinkle a bit of freshly-grated Pecorino Romano on the top before placing it into the oven, and then sprinkle a bit more on when you take it out.
  • 23
  • 24
    Serve while still nice and warm. Enjoy
  • 25
    Keep the faith, and keep cooking.

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