I have a confession. I don’t like eggs. I never have. I do, however, LOVE quiche. Don’t bother trying to understand. My friend, Lynn, makes the most delicious quiche. One bite and I stalked her for months to get the recipe. I’ve been experimenting with flavor combinations ever since.
I call this Luxury Quiche because there is no other way to describe this decadent combination of cream, bacon, mushrooms, guyere and truffle. Pure luxury. Plus, anything truffle flavored automatically ups the luxury factor. You should be able to find truffle oil in the flavored oil section of your market. If not, olive oil will do. You can still call it luxury.
I added spinach to make it healthy. Haven’t you heard? No matter how much heavy cream and bacon and cheese you use, spinach cancels it all out. I don’t know about you, but I like that logic.
- 1 9-inch refrigerated pie crust
- 6 eggs
- 3 strips bacon
- 1 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup frozen spinach, thawed and packed
- 3/4 cup shredded Gruyere cheese
- 2/3 cup sweet onion, finely diced
- 2/3 cup mushrooms, chopped
- 2 tbs truffle oil
- 2 tsp salt
- 1 1/2 tsp black pepper
- Preheat oven to 375 degrees.
- In a skillet on medium-high heat, fry bacon until crispy and fat is rendered. Drain and crumble bacon, set aside.
- Remove all but 1 tablespoon of bacon fat from the skillet. Add truffle oil. Lower heat to medium.
- Add onions and mushrooms to hot oil and saute until soft, about 7-10 minutes.
- Return bacon to the skillet and add spinach. Season with salt and pepper and stir for about 2-3 minutes to fully incorporate ingredients. Remove from heat.
- In a bowl, whisk together eggs, cream and milk.
- Layer the spinach and bacon mixture on the bottom of the pie crust. Add layer of cheese on top.
- Pour egg custard over all the ingredients. Allow the quiche to sit for 5 minutes to allow custard to reach the bottom.
- Bake for 40 to 45 minutes until the egg mixture is set.
- Substitute butter or olive oil for truffle oil. Bacon fat is optional.