Quiche Dolores
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 9 inch pie shell (found in the dairy case at your grocer)
- 1⁄2 cup chopped onion
- 1 clove garlic (minced)
- 2 teaspoons butter or 2 teaspoons margarine
- 1 cup of sliced fresh mushrooms
- 2 cups shredded swiss cheese (brick style only)
- 6 slices crisp cooked bacon (chopped and pat dry)
- 1 (10 ounce) package frozen chopped spinach or (10 ounce) package broccoli, squeezed dry
- 4 large eggs
- 1 1⁄2 cups whipping cream or 1 1/2 cups heavy cream
- 3 dashes Tabasco sauce (optional)
- 1 dash nutmeg
- 2 tablespoons grated parmesan cheese
directions
- Preheat oven to 350.
- In a skillet over medium-high heat, sauté mushrooms, onion, and garlic in butter until onions are translucent, about 5 minutes.
- Sprinkle Swiss cheese in pie crust evenly.
- Top with mushroom mixture, crumbled bacon and spinach.
- In a mixing bowl, beat together eggs, cream, Tabasco and nutmeg; pour into pie crust.
- Sprinkle grated Parmesan cheese on top.
- Bake 50-55 minutes.
- Let cool 10 minutes before serving warm.
- Chef's Comments: Do not substitute ingredients.
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RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>