Jun 22, 2016

Cheddar Bacon Mushroom and Spinach Quiche

A while ago (I think it was Memorial Day week which was over almost a month ago I made these for breakfast/brunch. I usually use a recipe I have and try different variations on it.

 In this variation, I used the puff pastry cup instead of the sheets or making a crust myself. Also, I ended up running out of cup so I did some crustless ones as well.

3 eggs
2 cups of spinach, frozen
1 cup mushrooms, fresh
13 slices microwavable bacon
1 1/2 cups cheddar cheese
Onion powder
Garlic powder
Black pepper
1 box puff pastry cups

1. Preheat oven to 400. Break pastry cup apart and place on baking sheet. Cook for 10-13 minutes. Take out oven. Sit aside to cool. 
2. Microwave bacon slices for 2 minutes or until crispy.
3. Chop the mushroom with a smart chopper or by hand. Sit aside.
4. When bacon is done cooking chop and sit aside.
5. Microwave mushroom and spinach for 6 minutes. Drain water.
6. Mix together the bacon, spinach, mushrooms, with the 3 eggs, spices, and 1 cup cheese.
7. Stir will until all are mixed. 
8. Place a spoon full in each cup. Use rest of mixture in greased mini muffin tin. 
9. Sprinkle cheese on all the quiche before baking.
10. Bake the cup again for 8 more minutes until cheese is melted. Cook the crustless ones for 20 or until they look done.

Here are the final results:
After asking everyone's opinion they all said that they like the crustless ones the best. Guessing because there was more filing since there was no crust.

I will be back with another recipe next week. Have a great Wednesday and try not to melt in the heat.

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