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1
Preheat oven to 400 degrees F. Set out crescent roll dough for 20 minutes for easy spreading.
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2
While you wait, go ahead and pour the cream into a small saucepan and add the pressed garlic cloves.
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3
Heat over low heat for 20 minutes to allow the cream to be infused with the flavor of garlic.
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4
Remove the cream from the heat and cool.
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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.
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6
Par bake the crust to seal the bottom crust, no more than 6 minutes.
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7
Remove from oven until ready to fill.
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8
Steam spinach until it is wilted and completely soft, about 4-5 minutes.
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9
Drain the spinach in a colander and run under cold water to cool.
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10
Drain well!
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11
While the spinach drains, prepare the rest of the tart filling.
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12
Heat a skillet over medium-high heat and add the bacon and onion.
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13
Stir occasionally and cook until the bacon becomes crisp and the onion is translucent and soft.
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14
Add the mushrooms and continue cooking for about 6-8 minutes.
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15
After one last squeeze, rough chop the spinach and add it to the bacon and onion when they are done cooking.
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16
In your saucepan (now off the heat) with the garlic infused cream, whip together cream, eggs and Dijon mustard.
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17
Spread the veggie-bacon mixture into the bottom of the par-baked crescent crust, spreading evenly.
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18
Pour the egg mixture over the vegetable filling.
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19
Carefully slide the quiche into the preheated oven.
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20
Bake for 35-45 minutes or until the filling is uniformly puffed, browned and set.
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21
Transfer to a cooling rack and allow to cool for at least 10 minutes before serving.
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22
Delicious!
