Morel, Spinach and Bacon Quiche with Gouda
Morel, Spinach and Bacon Quiche with Gouda
Submitted by Charlene Hunt, Fustini's Petoskey
Meat and Poultry
Ingredients
- 1 lb. morel mushrooms sliced lengthwise and washed
- 1 small shallot, minced
- 1 tablespoon butter
- 1 tablespoon Fustini's Sage and Wild Mushroom olive oil
- 1 teaspoon Worcestershire sauce
- 1 bag frozen spinach, thawed and all moisture squeezed out (or 2 cups chopped fresh)
- ½ lb bacon, cut into pieces and cooked
- 5 oz. shredded Gouda cheese
- 1 pie crust (or make your favorite recipe)
- 12 eggs
- ¼ cup heavy whipping cream
- 1 teaspoon Fustini's Black Truffle salt
- ½ teaspoon black pepper
Directions
- Heat butter and olive oil in a medium skillet. Add mushrooms and shallots and saute until cooked through (about 5-7 minutes). Add Worcestershire sauce right at the end and stir to incorporate.
- Pre-heat oven to 375 degrees. Put spinach, bacon, cheese, and morels into the pie crust.
- In a medium bowl, whisk the eggs, whipping cream, truffle salt and pepper. Pour the eggs over the pie ingredients and bake for 35-45 minutes until the eggs are firm in the center.
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