Mushroom Spinach Bacon Quiche

1. 1

   Preheat oven to 400 degrees F. Set out crescent roll dough for 20 minutes for easy spreading.

2. 2

   While you wait, go ahead and pour the cream into a small saucepan and add the pressed garlic cloves.

3. 3

   Heat over low heat for 20 minutes to allow the cream to be infused with the flavor of garlic.

4. 4

   Remove the cream from the heat and cool.

5. 5

   Now that the crescent roll dough is softened, press it into a pie plate or Pampered Chef circle baker with edges, covering the bottom and sides.

6. 6

   Par bake the crust to seal the bottom crust, no more than 6 minutes.

7. 7

   Remove from oven until ready to fill.

8. 8

   Steam spinach until it is wilted and completely soft, about 4-5 minutes.

9. 9

   Drain the spinach in a colander and run under cold water to cool.

10. 10

    Drain well!

11. 11

    While the spinach drains, prepare the rest of the tart filling.

12. 12

    Heat a skillet over medium-high heat and add the bacon and onion.

13. 13

    Stir occasionally and cook until the bacon becomes crisp and the onion is translucent and soft.

14. 14

    Add the mushrooms and continue cooking for about 6-8 minutes.

15. 15

    After one last squeeze, rough chop the spinach and add it to the bacon and onion when they are done cooking.

16. 16

    In your saucepan (now off the heat) with the garlic infused cream, whip together cream, eggs and Dijon mustard.

17. 17

    Spread the veggie-bacon mixture into the bottom of the par-baked crescent crust, spreading evenly.

18. 18

    Pour the egg mixture over the vegetable filling.

19. 19

    Carefully slide the quiche into the preheated oven.

20. 20

    Bake for 35-45 minutes or until the filling is uniformly puffed, browned and set.

21. 21

    Transfer to a cooling rack and allow to cool for at least 10 minutes before serving.

22. 22

    Delicious!

* Per serving · 4 servings · Values may vary.