I often make this easy dish for brunch get togethers, baby showers, and potlucks. The spinach, mushroom, and bacon quiche is super easy to make and always gets rave reviews. The recipe is pretty forgiving and can be altered to suit your tastes as it is a great base recipe. If you don’t like bacon, you can omit it and instead just use butter as your base for sauteing the garlic and onion. One stick of butter should do it.

Ingredients:

• 3 slices bacon
• 4 Tbls butter (or omit bacon and use 8 Tbls butter)
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4 ounces fresh mushrooms, chopped
• 1 (6 ounce) package feta, crumbled
• 1 (8 ounce) package shredded 4 cheese Mexican blend
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place bacon in a medium skillet and turn on stove to medium heat. Pan-fry bacon until crispy. Remove bacon to a plate lined with paper towels and drain excess oil.  Crumble when cool enough to touch.  Reserve 1/4 cup bacon grease in pan and add  4 Tablespoons butter. Saute garlic and onion in bacon grease and butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, crumbled bacon, feta and 1/2 cup shredded cheese. Season with salt and pepper to taste. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell and with a fork, stir spinach filling to allow egg mixture to thoroughly combine with spinach filling.  The eggs will act as the binding for all the filling ingredients.
4. Place a cookie sheet in the bottom rack of your oven to catch any fluid that may drip from your quiche.  Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 40 minutes, until set in center. Allow to stand 10 minutes before serving.