Coppermountain Quiche
Submitted by srandsr
A hearty quiche loaded with spinach, bacon, mushrooms, Swiss, cheddar, and cream cheese in a buttery cream cheese crust. Ski lodge comfort food for brunch or dinner.
YIELD
1 quichePREP
30 minCOOK
60 minREADY
90 minNamed after Colorado’s Copper Mountain, this quiche is built for appetites that have been out in the cold all morning.
The crust alone sets it apart: butter and cream cheese pressed into the dish for a rich, flaky shell that crumbles just right.
Inside, spinach, sliced mushrooms, and crumbled bacon swim in a custard loaded with Swiss, cheddar, and pieces of cream cheese that melt into pockets of pure richness.
It bakes for a full hour until golden and set, and it’s hearty enough to serve as a main dish for brunch or a casual dinner.
Variations
- Swap the spinach for broccoli and the bacon for diced ham for a completely different quiche from the same base recipe
- Add a pinch of nutmeg to the egg mixture for a classic French touch
Kitchen Tips
- Dredge the spinach in flour before adding to the batter. This prevents excess moisture from making the filling watery
- Drop small pieces of cream cheese throughout the filling so they create gooey pockets as they melt
- Refrigerate the crust before filling to keep it from shrinking during baking
Ingredients
Directions
Use pastry cutter and combine butter, cream cheese and flour until crumbly.
Press into quiche dish.
Refrigerate. Dredge spinach in flour.
Combine all other in gredients, cropping pieces of cream cheese into batter.
Pour into quiche shell and bake at 350℉ (180℃) for 1 hour.
If desired, broccoli may be substituted for spinach and ham (1 cup) substituted for bacon.
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