Today I had my friend Leah over for brunch. It was a great visit and thank you Leah for giving me a reason to entertain!
Anyway, for the main course we had quiche. It was so good and, in keeping with my strict budget philosophy, affordable. It was made with farm fresh eggs from the ladies in the coop, bacon from Lewis Waite Farm (I think it’s the best bacon ever), Middletown Tomme and Cambridge Cheddar from West River Creamery and cream from Battenkill Creamery. A truly local dish with some far flung ingredients mixed in. Here is the recipe…
1/4 lb. thick bacon, cooked, drained and diced
1/2 pkg. frozen spinach, thawed and drained
1/2 of an 8 oz. container of sour cream
1 – 9″ deep frozen pie crust
1/2 onion finely chopped
1/4 lb. finely chopped fresh mushrooms
1/2 lb. shredded cheese (mixed)
2 oz. Parmesan cheese
3/4 c. 1/2 and 1/2 or cream
2 T. chopped fresh herbs (parsley or tarragon)
- Preheat oven to 375 degrees
- Saute onions and mushrooms. Stir in bacon.
- Cook crust for 10 minutes and remove from oven
- Mix spinach and sour cream with salt and pepper to taste
- Layer crust: spinach mixture, mushrooms, cheese
- Whisk eggs and cream and pour over shell
- Put on baking sheet and place on the middle shelf for 40 minutes or until puffy and golden
The smell is so good when it comes out of the oven you seriously have to dig down deep for the willpower not to slice into it right there on the counter.