Recipe courtesy of Celeste Podojil
1 prepared pie crust
3/4 cup heavy cream
3/4 cup milk (2 % or whole)
1-2 cups cherry tomatoes (sliced)
2 huge handfuls fresh spinach
1 container portabella mushrooms (sliced)
6-8 slices cooked bacon (crumbled)
2 red onions (sliced)
1/2 cup feta
3/4 -1 cup shredded pizza cheese or any blend of white cheese
Olive oil, kosher salt and pepper
Spread pie crust in glass baking dish and pierce the bottom a few times with a fork.
Saute the red onions in about 3 Tablespoons of olive oil over medium heat until soft and tender.
Layer in bottom of crust.
In the same saute pan, add the sliced mushrooms and cook over medium heat until tender.
When cooked, season with kosher salt to taste and add to onions on crust.
In the same saute pan, now cook your bacon until crispy. Drain on paper towels and when cool,
crumble and add to crust.
In a mixing bowl combine eggs, milk and heavy cream.
Add salt and pepper to taste.
Wisk to combine and add the spinach (uncooked)
If using tomatoes, I add them in two batches, add a handful to bacon mixture
and the rest to top of egg mixture.
Pour your egg mixture in the crust, top with feta and shredded blend of white cheese.
Bake at 400 Degrees for 7 minutes and lower oven to 350 degrees.
Continue baking for about 30-35 minutes.
Remove from oven and cool before serving.
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