- 2 c. shredded organic potatoes (about 2 small to medium potatoes)
- 1 all-natural eggs
- sea salt and black pepper (to taste)
- 1/4 c. all-natural all-purpose flour
- 1 Tbsp. olive oil
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1/3 c. organic red onion, finely chopped
- 2 large organic garlic cloves, minced
- 1 bunch (about 4 c.) Swiss Chard, chop into bite-sized pieces
- sea salt and black pepper, to taste
- 8 oz. Baby Swiss Cheese, shredded
- 4 all-natural eggs
- 1 c. milk
- 1 Tbsp. dried marjoram
- 1/2 c. breadcrumbs (I used homemade breadcrumbs from feta spinach bread)
- 1 Tbsp. butter
Preheat oven to 400F. Shred potatoes and pat dry with a towel. Add flour, salt, pepper, and egg, combining well. Spread into 9″ deep dish pie pan. Brush with oil and bake for 30 minutes.
Remove from oven and lower oven temp to 350F.
While the potato crust is baking, heat butter and olive oil in saute pan over medium low heat. Chop the onion and add to the skillet, sauteing for 3-5 minutes. Add minced garlic, salt and pepper, and cook for another minute. Chop chard (Note: Spinach could be a good substitute; for the chard, discard excess stems, if desired; I used about 2″ past the end of each leaf for the added color and discarded the rest.) Add to saute pan, cooking for 5-10 minutes, until sweated down.
Meanwhile, combine eggs, milk, shredded cheese, and seasonings in mixing bowl. Add chard mixture and pour into baked potato crust. Sprinkle breadcrumbs on top and put tabs of butter on top of breadcrumbs, evenly spaced. This will help the top brown up beautifully.
Bake at 350F for 35 minutes, or until knife inserted 1″ from the center comes out clean. Remove from oven and cover with foil. Let sit for at least 15 minutes before cutting. This allows the egg to finish cooking and solidify so your pieces come out perfect on the first slice.
Serves 8. Serve for brunch or a light dinner with a side salad and/or sliced tomatoes. Feel free to add chopped, cooked bacon to the pie ingredients for extra flavor (if you do this, you may want to eliminate the oil and butter and cook the onions, etc., in the bacon grease once you’ve cooked and drained the bacon). This is a great recipe if you have spinach or chard that has begun to wilt and you don’t want to throw it away. Also, you can prepare it the night before, if desired.
Posted in Organic, Recipes
Tagged breakfast, brunch, egg pie, eggs, light meal, Organic, prepare ahead, quiche, swiss chard, swiss cheese
- 5 oz. (or 1/2 bag) of frozen chopped organic spinach
- 5 oz. (or 1/2 bag) of frozen mixed organic mushrooms
- 1/2 lb. all-natural bacon (2 slices whole for decoration on top of the quiche; cut the rest into small pieces with kitchen shears before frying)
- 4 all-natural large eggs
- 2 c. organic 2% milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dried thyme
- 1 1/4 c. shredded Farmer’s cheese (or your favorite cheese: Swiss, Cheddar or Mozzarella would also be good)
- 1/2 recipe of perfect, flaky pie crust (find recipe here)
- Make dough. You make this ahead and chill it if you want, then roll it out when you’re ready to bake. I had 1/2 recipe left from making my chicken pot pie earlier this week, so I pulled that out of the fridge and cut it in half. I rolled out 1/2 into a 10″ round for my 9″ pie plate. Then I took the last portion and divided it into 6 equal parts, rolled them into little balls, and flattened out into about 3″ circles. I put these into a 6 muffin baking dish. (You can do this while your bacon fries, as long as you don’t have the heat up too high where it cooks too quickly.) No need to grease your pans! There’s enough grease in the dough that it won’t stick!
- Preheat oven to 350 degrees Fahrenheit.
- Thaw spinach and mushrooms. Squeeze out excess water (I used a paper towel and strainer for this; you could use cheesecloth if you have it around).
- Meanwhile, cook bacon over medium heat. Don’t get it too crispy, since it will be cooked a little more as the quiche bakes. Drain on paper towel lined plate.
- Shred cheese (or your favorite cheese: swiss, mozzarella, or cheddar would also be nice).
- Whisk milk, eggs, salt, pepper, and thyme together.
- Assemble and bake:
- Combine spinach, mushrooms, bacon, and cheese and disperse in each pie shell.
Shells with spinach, bacon, mushroom, and cheese (egg mixture to the side)
A Closer Look at the Filling
- Pour egg mixture over top.
Ready for the oven!
- Just before baking, place 2 whole pieces of bacon in a criss-cross on top of quiche.
- Bake at 350F. The muffin pan took about 40 minutes, where as the larger quiche took 50-60 minutes. (I started the timer at 30 minutes and kept adding 5 minutes until the tops were golden brown.)
- Let cool slightly before eating.
Spinach Bacon Mushroom Quiche
I served mine with coffee, fresh strawberries and blueberries. Yum!
Waiting on the coffee... 3 place settings because my brother is in town for the weekend (he was shocked when I brought him breakfast in bed)!
Breakfast is served! My sister gave me these adorable antique tea services, perfect for today!