There’s just something about the word “quiche” that makes little boys turn up their noses and say, “Yuck.”
But tell those little boys instead that it is a scrumptious, savory pie, and you might just get a “thumbs up” and an empty plate in return. Same goes for big boys, too.
For several years, I’ve pulled out my favorite cookbook and whipped up a special spinach quiche on Christmas day that comes highly recommended by my friends Ross, Rachel, Monica, Chandler, Joey, and Phoebe.
What, you mean they are your friends, too?
Well, then. They don’t need any introductions, so let’s get right to the meat of the pie.
I ventured out this year, and in addition to the spinach pie, I made a Bacon and Mushroom Savory Pie.
The recipe is easy, but a little labor-intensive for people such as me who get a little stressed frying things. Your efforts in the kitchen are worth it, though. I promise you.
My family loved it. My guests loved it. I think this savory pie is now a Christmas day tradition.
Bacon and Mushroom Savory Pie
1 9-inch pie crust (I used Pillsbury, frozen)
6 strips of bacon
1 small onion, minced
6 ounces fresh white mushrooms, sliced thin
Salt and ground black pepper
3 large eggs
¾ cup milk (I used 2 percent)
½ cup of shredded cheddar cheese
Preheat oven to 400 degrees. Prick the bottom of the crust with a fork. Bake about 10 minutes. Remove crust from oven, and set it aside. Lower oven temperature to 375 degrees.
Fry bacon. Transfer the bacon to a plate lined with paper towels, and set aside. Pour off all but one tablespoon of the bacon drippings. Add the onion to the pan, and cook over medium heat until soft, about 5 minutes. Add the mushrooms, and cook until they are golden and considerably shrunken, about 8 minutes. Drain off any liquid in the pot. Crumble the bacon and stir it into the pan. Season with salt and pepper.
Whisk the eggs and milk together in a large bowl. Stir in the mushroom-bacon mixture, and add the cheese. Pour the entire mixture into your pie crust. Place the pie on a baking sheet, and bake about 35 minutes. Let the pie settle for at least 10 minutes before cutting.
Since I cook recipes like this, you now know why I want to increase my exercise this year. I’m happy to report that I have exercised every morning this week. I achieved my goal of some type of exercise five mornings a week. I will admit, though, as it gets closer to Saturday, it takes a lot of motivation to put on my sneakers instead of my slippers. I’m gung-ho on Monday and a slacker by Thursday. The only thing that kept me on the right track was the fact that I publicly said to all of you that it was going to be my goal this year. If it weren’t for my Facebook fitness pals, then I probably would have had a cup of tea at the computer instead of doing my boot camp workout in our playroom today. So thank you!
I’m also cutting back on my English Breakfast tea during the day and am drinking more green tea. I love having a hot liquid in the afternoon.
Finally, a thank you goes to Adrienne from The Rich Life (on a budget) for featuring a favorite necklace of mine on her blog this week. See you back here next week!