Bacon, Mushroom, and Spinach Quiche

Recipe adapted from Picky Palate

Yield:  8 servings

Ingredients:

1 refrigerated 9-inch pie crust

1/2 pound chopped bacon

1 medium onion, chopped

4 oz sliced mushrooms

4 oz fresh baby spinach

8 eggs

1/4 cup milk

1/4 tsp salt

1/4 tsp pepper

3/4 cup shredded cheddar cheese

2 Tbsp fresh chopped parsley

Directions:

Preheat oven to 350 degrees, and line a 9-inch pan with pie crust.  Using a fork, poke holes in the bottom of the crust and partially bake for 10 minutes.  Remove from oven and set aside.

Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes.  Transfer bacon to a paper towel lined plate and discard drippings.  Add onions and cook, stirring occasionally, until onions are softened, about 10 minutes.  Add mushrooms and spinach, and cook for about 5 more minutes, until mushrooms are tender and spinach is wilted.  Remove from heat.

Add eggs, milk, salt, and pepper to a large bowl and whisk to combine.  Add cooked bacon, onions, mushrooms, spinach, and about half of the shredded cheese to the egg mixture and mix together.  Pour egg mixture into pie crust, and sprinkle the remaining cheese and parsley on top.  Bake for 40 minutes, or until edges are golden and center of quiche is firm.  Remove from oven and let cool for 5 minutes before slicing.