I love eating eggs on Easter, both the chocolate and chicken variety. To counteract the sugar-fest that is Easter morning, I like to make a wholesome brunch including plenty of fruits and veggies… just like this one we enjoyed last Sunday.
I was able to pick up all of the ingredients that I needed for brunch at my local Walmart Supercentre. The Walmart Our Finest food brand makes a wide variety of top-shelf food items that make a meal special, like Our Finest Phyllo Dough, Our Finest Thick-Sliced Applewood Smoked Bacon and Our Finest Canadian Blend Coffee T-Discs for Tassimo systems. Most standard ingredients can be found in their Great Value line.
This quiche was just such a beauty to look at, simply because of the phyllo crust. I’m sure with a little imagination you could make a spectacular design with it, but simply tossing it together like I did looks lovely. Spinach, bacon and mushrooms were the stars of this quiche, but you can always substitute different meats or veggies. If you prefer ham, the Our Finest Spiral Cut Ham would be perfect and I love how they sell quarter hams as well as half… it’s a much more reasonable size for smaller families like us.
Spinach, Bacon & Mushroom Quiche with Phyllo Crust
- 1/2 package Our Finest Phyllo Dough, thawed overnight as per instructions
- 1/4 cup unsalted butter, melted
- 4 slices Our Finest Applewood Smoked Bacon, cut into 1 inch pieces
- 4 oz (half package) white mushrooms, sliced
- 2 cups washed baby spinach, well dried
- 2 cloves garlic, minced
- 5 large Great Value eggs
- 2/3 cup 18% (coffee) cream
- 1 tsp ground black pepper
- 1 cup shredded cheese (I used Great Value Nacho Blend, because I love how the mixture of cheddar and jack cheeses melt together)
While the bacon is rendering in a skillet over medium heat, quickly brush each phyllo sheet with melted butter and place into a 9″ springform pan which has been brushed with olive oil (if it’s non-stick, just use a spray of non-stick spray). Stagger the sheets, so that it looks something like this:
Once the bacon starts to get crispy, remove the majority of the fat and then add the mushrooms. Continue cooking until the mushrooms have softened and shrunk a bit and then add in the minced garlic and spinach and allow the spinach to wilt, then remove it from heat.
In a large bowl, whisk together the eggs, cream and pepper. Add in the bacon and veggie mix, stir it to combine and then pour all into the prepared (unbaked) phyllo crust and top with the shredded cheese. Bake in a preheated 350 oven (convection, 375 conventional) for about 35 minutes or until the middle feels ‘done’.
This quiche serves 6-8 people and any leftovers heat up great. Along with the quiche, I whipped up some Mango Raspberry Smoothies using Great Value frozen fruit. I love keeping a variety of these bags of frozen fruit in the freezer because they are perfect for smoothies and also make great fruit crumbles when mixed with some sliced fresh apples.
While I was shopping at Walmart for brunch fixins, I picked up some supplies to make a few simple Easter crafts as well and also some chocolately treats to help the Easter Bunny out… shhh. Keep your eyes peeled for the craft post, it’ll be ready soon.
Disclosure: I was provided with product to facilitate this post, opinions are my own and genuine.