Wednesday, June 10, 2009

Spinach, Mushroom, Turkey Bacon, Feta Quiche

I’ve been wanting to make a quiche for quite some time, and I’ve had an extra whole wheat pie shell in my freezer for too long. A quiche is a great meal because it’s really adaptable to what you have on hand. I couldn’t really find one specific recipe I wanted to follow, so I used this Health magazine recipe as a guide. If you check out that recipe you can see I didn’t follow it too closely! I’m not one that’s big on making up my own recipes, because so often I’d rather follow one, and have a little more confidence that it will turn out right. But I’m really glad I went for it with this recipe. If you’re like me, and timid with your skills, a quiche is a great dish to experiment with. Step out of your comfort zone, and try it! Or, if you’re not ready for that just yet, follow this recipe, because I can assure you, I wouldn’t change a thing about it! This one’s a keeper.

The flavors in this went very well together. Feta has a great salty flavor, and the spinach and mushroom have an almost savory sweet taste. Both The Boy & I love turkey bacon, and it’s all we eat now. I wasn’t sure how well the flavor would stand up in this dish, but I think it was pretty pronounced. A perfect combo. YUM!

(PS. I think it’s really funny that the Health magazine recipe calls for Wholly Wholesome pie shell, that’s the exact kind I had. They’re made without artificial flavors, colors, preservatives or additives, hydrogenated fats, oils or trans fatty acids, refined sugars or synthetic sweeteners, bleached or bromated flour. And I really like that. Plus, they taste awesome! I always use them in my Caramel Apple Crumb Pie.)


Spinach, Mushroom, Turkey Bacon, Feta Quiche


1 store-bought frozen pastry shell, such as Wholly Wholesome brand
5 slices turkey bacon
2 tsp olive oil
1/2 cup chopped onion
2 cups chopped spinach
1 cup chopped mushrooms
2 eggs
3 egg whites
2/3 cup half & half
1/2 cup crumbled feta cheese
salt & pepper to taste


Preheat oven to 375°. Bake pastry shell for 8-10 minutes or until browned. Remove shell from oven, and set aside. Leave oven on.

Chop turkey bacon and saute in a skillet over medium high heat until slightly crispy. Remove from pan and set aside.

Heat oil over medium to medium high heat. Add onion, saute 2-3 minutes until tender. Add mushrooms & spinach. Saute 4-5 minutes until spinach is soft. (Mine got a little watery, so I kept it on heat until most of the moisture had cooked out.) Add turkey bacon back to the pan and stir to combine well.

In a bowl beat eggs, egg whites, and half & half (I did this in my Magic Bullet Blender, and then poured it in the bowl). Season with salt & pepper. Add in veggie/bacon mixture and stir to combine. Add feta, stir to combine, and pour into pie shell.

Bake 20-30 minutes or until completely set, and slightly golden & crispy on top.

Inspired by: Health Magazine


*PS. Leftovers smell and taste DELICIOUS!*

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9 Responses to “Spinach, Mushroom, Turkey Bacon, Feta Quiche”

  1. Pingback: Up with protein! « Preventionrd's Blog

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