Quiche "Bacon, spinach, mushroom"

The great thing about quiche is that you can toss in any of your preferred ingredients. Give one a try!

Ingredients:1 pie crust, rolled out and fitted into a 9″ pie pan (store bought refrigerated works great)

In a skillet saute 

1 Tbsp butter

1 half a bunch of green onion (white ends) Dehydrate the green ends for baked potato topping

1 cup mushrooms, sliced

1/2 defrosted cube of chopped spinach (press as much water out as you can)

Saute all the veggies in the butter then cool them. (I put my pan in the snow on my porch)
6 strips bacon, cooked and crumbled (Pre cooked is great for this) 

Get all the liquid out of this before you add it to the eggs and cream.
1 1/2 cups cheese Swiss (shredded)

1 tbsp flour

3 eggs plus 1 yolk, in to mixing bowl

1 1/2 cups heavy whipping cream, in the mixing bowl

Beat eggs and cream to incorporate about 1 minute.

Salt & Pepper, to taste

Directions:
Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute until mushrooms are nice and soft. 

With a stand mixer or hand held mixer beat your eggs and cream. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients to the egg mixture and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.

Serve with fresh fruit and coffee.