Bacon Mushroom Florentine Quiche with Olive Oil Savory Crust

The other day I had something rare happen in my life.  Like so rare that I think it’s only occurred maybe 5 times in all the years I’ve been married.  Yours truly had the ENTIRE house to herself for a whole evening. No you don’t get it, that never, EVER happens.  See Mr. Fantabulous went to a concert with his one friend and since this wasn’t a band that I really was a fan of (like I literally only know 1 song by them and that’s ONLY because Mr. Fantabulous plays that song on his guitar over and over and OVER and OVER…).  Plus, even though I absolutely love him, every now and then we all need some time by ourselves right?

So I made him dinner, kissed him and sent him on his way.  I had the ENTIRE house to myself and it was *gets on tippy toes cause apparently that’s what you need to do to reach that Oprah pitch/shrill* … it was AWESOMEEEEEEEEEEEEE LOL!  I was like that 13 year old kid who’s parents left them home alone in the house for the very first time while they went out on a date.  I was gonna eat junk food, run around in my undies and his dress shirt while sliding on the floor in my socks (yeah, I so was gonna recreate Risky Business – well sans the hookers and booze. LOL). About an hour or so after he left I realized I hadn’t eaten.  While in the kitchen I rummaged through all the junk food – Doritos, cookies, ice cream, cheeses, Fritos (oh how I love thee!) and then saw BACON! ♥♥♥

Yeah, I so went there!  I NEEDED bacon.  Now 99% of the time, Mr. Fantabulous will try anything I make but what I wanted to make, I knew he would never, EVER try.  I would have gotten that “You’re serving me scrambled eggs in a pie crust?  Say what??”  Yeah, I wanted a quiche.  I stopped at Costco the day before and bought a HUGE container of spinach, some mushrooms and fontina cheese.

Traditionally quiche’s have a pie crust base.  Well I didn’t want a sweet tart crust.  Now I have a savory pie crust recipe on here that is awesome but I wanted to push the limits on this and go outside the box.  This is a great crust that uses no butter or Crisco but relies solely on olive oil!  I know, right!  Olive Oil!

The dough could not have been any easier to put together and literally it was a no-muss/no-fuss type of ordeal.  Once I made it and put it in the tart pan, I put it in the fridge and got to chopping and cooking up the filling…that took all of maybe 10 minutes maybe.

The toughest part out of all of this was waiting for it to bake and then cool down. I *may or may  not have* partaken in some Fritos dipped in chocolate ice cream ingestion while waiting.  LOL

While this baked I got the gratutious txt messages from Mr. Fantabulous with photos of the concert. He was having a blast which in turn makes me smile.  Nothing makes me melt than to see that gorgeous smile of his and those eyes of his light up.

FINALLY the quiche was done and ready to be removed from the pan…

Just LOOK how gorgeous that is!  I mean doesn’t t that make you want to just dive in, fork first?!

The smells were AMAZING! The smell of bacon, onions and that fontina cheese was intoxicating!

However I had to still wait a little bit more just to let the outer shell cool down some.

Got.. that was torture!

FINALLY though it was time…

The inside was creamy from the cheese and cream and just packed with so much bacon spinach love.

But that first bite…

Dear GOD that first bite…

If ever there was a time to be thankful for dead silent surroundings, this was it!  I swear I heard angels singing.  This was just God-like!

Bacon Mushroom Florentine Quiche with Olive Oil Savory Crust

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• Author: The Kitchen Whisperer

Ingredients

Olive Oil Savory Crust

• 1 1/2 cups all purpose flour
• 1 teaspoon sugar
• 1 1/4 teaspoon salt
• 1 teaspoon white pepper
• 1/4 cup olive oil
• 2 large eggs

Quiche

• 6 slices of regular cut bacon, cut into ½1/2” pieces
• 3/4 cup sliced button or portabella mushrooms
• 1/2 cup diced sweet onions
• 8 heaping cups of fresh spinach
• 3/4 cup heavy cream or half & half
• 1 1/2 cups grated fontina (can use gruyere or jarlsberg)
• 3 large eggs
• 3/4 cup milk
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg

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Instructions

Olive Oil Savory Crust

1. In a bowl add in the flour, sugar, salt, pepper and oil.
2. Use a fork and mix together.
3. Add in the olive oil and eggs.
4. Using a wooden spoon, mix just until combined, but crumbly.
5. Turn out on floured surface and press the dough together, folding it over on itself several times. Doing this will make it smooth. This isn’t like typical pie dough.
6. Flouring your rolling pin, roll this dough out to 12” round.
7. Rolling the dough gently around the rolling pin, place the dough into a 10 or 11” round tart pan with a removable bottom.
8. Press the dough along the sides and bottom, using a knife to remove the excess overhang.
9. Cover with plastic wrap and refrigerate while making the filling.

Quiche

1. Preheat oven to 375F placing a rack on the lowest rung.
2. In a medium (12” non-stick skillet) over medium heat cook the bacon until crispy. ~5-8 minutes
3. Remove the bacon from the pan and place on a paper towel.
4. In the pan with the bacon grease, add in the onions and mushrooms.
5. Cook for 2 minutes then add 1/2 teaspoon salt and pepper.
6. Sauté until the onions are soft and the mushrooms have a slight golden brown color. ~5 minutes.
7. Add in the spinach all at once and cover.
8. Cook for 5 minutes and remove the lid.
9. Stir the mixture around and remove from the heat. The mushrooms should be soft and reduced considerably.
10. Transfer the mixture to a medium sized bowl.
11. Add in the bacon to the bowl and stir.
12. Next, add in the cream and cheese stirring to combine.
13. Add in the eggs and with a sturdy spoon, beat to combine.
14. Add in the milk, nutmeg and remaining salt and pepper.
15. Remove the pan from the fridge and remove the plastic wrap.
16. Place the pan on a baking sheet (this will help if it spills over or leaks).
17. Spoon in the bacon spinach mixture into the dough and using the back of a spoon, smooth it out. The mixture should be no less than 1/4” from the top of the crust/pan.
18. Place the tray on the lowest rack and bake for 35-40 minutes or until the edges of the tart of golden brown and the middle barely jiggles. It will continue to set while it cools.
19. Place the pan on a cooling rack for 30 minutes.
20. Once cooler to the touch, remove the quiche from the tart pan. Using a thin spatula slide the bottom of the pan off of the quiche and plate.
21. Once cooler to the touch, remove the quiche from the tart pan. Using a thin spatula slide the bottom of the pan off of the quiche and plate.

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