I believe I’ve already confessed my love for quiche on this blog.
This recipe was born out of impatience. By using canned croissant dough, there’s no need to make or pre-bake a crust before adding your filling—making this a quicker version of the ultimate egg soufflé.
There’s really no right or wrong way to line the pan with the dough. I like to fold some of the dough edges over the egg mixture so I can enjoy that flaky goodness in every bite.
Ingredients
- 1 8oz can croissant dough
- 2 T butter
- 4 strips thick-cut bacon, cut into small pieces
- 1 sm shallot, diced
- 2 green onions, chopped (some white but mostly the green parts)
- ½ C white or Bella mushrooms, chopped
- 1/2 C spinach, chopped if frozen, thaw and squeeze dry before chopping
- 3 lg eggs
- 1 C heavy cream
- 1 C Butterkase cheese, shredded or other soft melting cheese of your choice
- ¼ tsp nutmeg
- 1/4 tsp smoked paprika
- salt and pepper to taste
Instructions
- Spray an 8-inch deep dish with cooking spray. Keep about four croissants (half the can) intact and gently line the pan with the dough, allowing it to hang over the sides. Set aside.
- In a skillet, heat the oil and butter over medium heat. Add the bacon, shallots, and onions, cooking until the bacon starts to crisp and the onions become soft. Stir in the mushrooms and spinach, allowing them to cook for a few minutes. Season with salt and pepper to taste. Turn off the heat and let the mixture sit while you prepare the egg mixture.
- Whisk together the eggs, nutmeg, and cream until well combined. Add a pinch of salt and pepper.
- To assemble the quiche, spread the bacon mixture evenly over the unbaked dough. Pour the egg mixture on top, followed by the cheese. If desired, sprinkle the top with paprika and pepper for added flavor and color.
- Place the quiche on a baking sheet and bake in a 375°F oven for 45 minutes to 1 hour. You'll want to remove it when the center is just slightly jiggly. Let it rest for an hour before serving to allow everything to settle nicely.
