Trio of Greens and Bacon Quiche
This savory quiche is filled with mushrooms, a trio of greens, and bacon in a cheesy custard.
Equipment
- skillet
- pie dish/muffin tin
Ingredients
- 1 pie crust, store bought
- 4-6 strips of bacon, chopped
- 1 onion, chopped
- 8 oz cremini mushrooms, sliced
- 4 cups Nature's Greens Trio *see recipe notes
- 5 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups cheddar cheese, shredded
- salt and pepper to taste
- pinch of red pepper flakes
Instructions
- Heat a large skillet over medium heat. Add the bacon. Cook bacon until crispy and the fat is rendered.
- Remove the bacon to a paper towel lined plate and drain the excess fat from the pan.
- Add the onions and sauté until they are beginning to caramelize. Add the mushrooms and continue to sauté.
- Add the Greens Trio and all to cook until they are wilted down.
- Add the bacon back into the pan and stir to combine. Season with salt, pepper, and crushed red pepper flakes. Because the bacon and cheese contain salt you don't have to add much.
- Remove the skillet from the stove and allow to cool while preparing the rest of the quiche.
- Preheat oven to 350 degrees.
- In a large bowl bowl whisk together the eggs, milk, and cream. Season with salt and pepper.
- Gently roll out the pie crust onto your baking dish. Using a fork poke holes on the bottom of the crust.
- Evenly spread the greens mixture over the bottom of the crust.
- Pour the custard mixture over the top of the greens and then sprinkle on your cheese.
- Bake for 40-50 minutes until the top is golden brown and the custard is set.
- Allow to cool for 10-15 minutes before slicing. Enjoy!
Notes
I am using Nature's Greens Greens Trio in this recipe. It's a combination of collard, turnip, and mustard greens.
I made this recipe in a pie dish but the same recipe can be used to create individual sized quiches in a muffin tin.
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