Fustini's Oils and Vinegars
Morel, Spinach and Bacon Quiche with Gouda

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Morel, Spinach and Bacon Quiche with Gouda

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Morel, Spinach and Bacon Quiche with Gouda


Submitted by Charlene Hunt, Fustini's Petoskey

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

Hint

Place your pie tin on a baking sheet before you pour in the eggs and bake it right on the sheet (less mess). If using a smaller pie tin, you may only need 8 eggs. This recipe is for a 9-inch deep-dish pie.


Directions

Step 1. 

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.


Step 2. 

Pre-heat oven to 375 degrees.  Put spinach, bacon, cheese, and morels into the pie crust.


Step 3. 

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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