Bacon Spinach Mushroom Quiche

Have I told you that I'm one of those people who rarely plan a meal in advance?  Well I am!  When grocery shopping I tend to get items we typically eat and then plan meals around that.  Even though I'm buying what we like, I still manage to make new meals fairly often.

Typically in my fridge, which is packed to the gills, you'll almost always find mushrooms and either spinach or kale.  Fairly healthy ingredients that you can use in a variety of dishes.  This recipe comes from a need to use up said mushrooms and spinach.  I'd already used them in a stuffing dish (that rocked, but I forgot to photograph) and lasagna.  I wanted something a little lighter for dinner since we've been inundated with cookies and other desserts from the holidays.

Bacon Spinach Mushroom Quiche

bacon fat
2 cups spinach
4 slices of bacon
2 cups mushrooms, chopped
1/2 onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon sage
5 eggs
1 cup sour cream
1/4 cup water
1 cup shredded cheddar

Preheat oven to 400 degrees.  Make a single 9-inch pie crust.

Cook bacon in non-stick skillet until crispy.  Remove from skillet to paper towel lined plate.  Set aside.  Remove half of bacon fat from pan.  Add onions and cook until softened.  Then add mushrooms and cook until they release their liquid.  Add spinach, cook stirring frequently until spinach wilts.  Remove from pan and allow to cool.  Add cooled, crumbled bacon to spinach mushroom mixture.

In another bowl, whisk eggs and then mix in sour cream and water.

Sprinkle half of cheddar cheese in bottom of pie crust.  Top cheese with mushroom spinach mixture, pour egg mixture over top and sprinkle with remaining cheddar cheese.

Place quiche in oven and then lower the temperature to 350 degrees.  Bake 30-35 minutes.

Susie Savors: Honestly, quiches are easy and quick for a meal.  We don't make them that often, I really don't know why.  This is going to change because we loved this recipe so much that it was gone at the end of dinner.  NO leftovers.  Not exactly a surprise since we love all the ingredients.

Wholesome Wednesday: Chicken Spinach Stuffing Skillet

Last week while at Costco wandering the aisles, I'm probably one of the few people who will run into Costco to just pick up a gallon of milk, I found huge bags of stuffing mix for $.97.  We're talking HUGE bags.  Like the size of their tortilla chip bags.  Seriously, that big.  So I picked up several because we love stuffing and this didn't have any soy or MSG in it.

Now I've got all this stuffing just sitting in the basement waiting to be used.  I've also got a bag of fresh spinach in the fridge that needs to be used before it goes bad.  I thought it would be great to have a one pot dish with stuffing, spinach and pan fried chicken.  I mean we love all those things, so why not throw them together.

I also added a bit of mozzarella on top at the end, but I think in the future I'd just add some grated Parmesan to the top to give it a bit of flavor, but not glop.

Chicken Spinach Stuffing Skillet

1 lb chicken breast, cubed
1 bag (9 oz.) fresh spinach
4 heaping cups dried stuffing mix
2 1/2 cups chicken broth/stock
1/2 cup chopped red onion
3 gloves garlic, minced
2 large ribs celery, chopped
1 T unsalted butter
sprinkle of shredded mozzarella or grated Parmesan

In a large non-stick skillet, heat 1-2 tablespoons olive oil over medium high heat.  When smoking, add chicken breasts.  Cook stirring occasionally till browned.  Remove from skillet.

Melt butter in skillet, add onion and celery and cook till softened.  Add minced garlic and cook, stirring till fragrant, about 30 seconds.  Pour in chicken broth/stock and slowly add spinach, adding more as it starts to wilt.  When spinach is wilted and broth is boiling, add stuffing mix.  Stir/toss to moisten stuffing mix.  Add chicken back to skillet.  Remove from heat and cover.  Let sit 3-5 minutes until stuffing has absorbed all moisture.  Fluff before sprinkling with cheese.  Serve.  Makes 4 servings.