Breakfast Quiche

We had some friends over for brunch this past weekend, and I wanted something that was sure to impress. They brought the mimosa, so I brought my ‘A-game’ and made this stunning Quiche. If you aren’t familiar with this classic French dish, then you’ve got to keep reading. A Quiche is an amazing dish that is great for any time of day. Serve with fruit at breakfast or a small salad at lunch, no one will question either! And it keeps well, so you can always microwave leftovers for another meal later.

This spinach, bacon, and ham Quiche will satisfy any taste. Read More below for the full recipe. Leave a comment to let us know what you think about it, and be sure to Like and Share our page on Facebook for more great recipes!

1/2 pound thick cut bacon
1 onion
1/2 pound mushrooms
2 cups diced ham
4 oz frozen chopped spinach
8 oz cheddar cheese
8 oz mozzarella cheese
8 oz parmesan cheese
olive oil
8 oz sour cream
2 pie crusts
1 1/2 cups Half and Half
4 tablespoons Basin Blend rough cut Seasoning

Pre-heat the oven to 375.

Cook the bacon in a medium skillet until it is crispy. Remove as much grease as possible with a paper towel, then crumble the bacon and set it aside.

Place the spinach in a pot of water over medium heat. While it comes to a boil, chop the onion and mushrooms. When the spinach reaches a boil, drain the water, pressing on the spinach to remove as much of the water as possible.

In a small bowl, mix the Cheddar, Mozzarella, and Parmesan cheeses together.

Heat 2 tablespoons olive oil in a skillet over medium heat. Saute the onions until they’re clear, then add the mushrooms and cook until soft. Add 2 tablespoons Basin Blend and stir. Finally, add the diced ham. Let the whole mixture cook for a few moments, then remove the skillet from the heat and set it aside to cool.

In a large bowl, mix the spinach and sour cream, then add salt and pepper to taste.

Place the pie crusts into two pie pans and add half of the spinach mixture into each pie. Split the of the ham, mushroom, and onion mixture between the two pies. Add a layer of bacon on top, then cover with cheese.

Crack 8 eggs into a separate bowl and whisk until completely scrambled, then add the Half & Half and 2 tablespoons Basin Blend. Stir until complete mixed.

Pour the egg mixture into the pie crusts evenly over the cheese.

Place the Quiches on the center rack of the oven and bake for 40 minutes, or until the top is puffy and golden brown. Let the Quiche cool for about 10 minutes before serving, or put it in the refrigerator overnight and serve in the morning.

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