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SPINACH & MUSHROOM QUICHE

Active Time : 20 minutes
Total Time : 70 minutes
Serves : 8 servings
INGREDIENTS
  • 1/2 15 ounce package refrigerated pie crust (1 crust)
  • 1 tablespoon butter
  • 1 8 ounce package sliced mushrooms
  • 1/2 cup chopped onion
  • 1/2 10 ounce package frozen chopped spinach thawed and well drained
  • 2 cups shredded Swiss cheese
  • 6 slices bacon cooked and crumbled
  • 5 large eggs
  • 1 1/2 cups half & half
DIRECTIONS

Prepare crust according to package directions in a deep dish pie plate for a one-crust pie (do not bake). Place on baking sheet; set aside.

In medium skillet, heat butter over medium-high heat. Add mushrooms and onions; salt and pepper to taste. Sauté until all liquid is absorbed. Add in extremely well drained spinach. Sauté until ALL liquid has evaporated. Removed from heat; cool slightly.

Sprinkle 1 cup cheese on the bottom of pie crust. Layer with bacon, spinach mixture and remaining cheese.

In medium bowl combine eggs and half-&-half, whisking until well combined. Pour over filled pie crust. Bake in a preheated 375°F oven 40-50 minutes or until knife inserted into center comes out clean. Remove from oven and allow to stand 5-10 minutes before serving.