Spinach and Bacon Quiche

Good morning.  How are you this fine day?  Today is our youngest granddaughter, Claire's birthday. She is 3!  A baby no longer.  We are all going over there tonight for a little birthday celebration and another Wii Dance party.  I am sure she is all excited today!!  Her Mommy is taking her to Toys R Us for her Birthday Crown and announcement from Jeffrey. 
Yesterday I mentioned that I was going to be making a broccoli and bacon quiche for dinner.  But when I was rummaging around in the fridge for ingredients, I changed my mind and used spinach and mushrooms and bacon instead.  YUM!  Here we go.

The only thing I didn't have, and had to run to the market for, was refrigerated pie dough.  Which, by the way, I always use now.  It is so easy and to me, just as good as freshly homemade.  So why waste time.  And when I got home, I kicked myself for not buying some Swiss Cheese, because in my opinion, Swiss is best in a quiche.  If you don't have Swiss, use a tangier choice like sharp cheddar if you have it. Everything I used is above in the photo.  (Except the nutmeg.  It was still in the drawer.)   Give your pie pan a light spray with Pam or Olive Oil spray so crust doesn't stick when cutting pie.
Usually, I would use about 6 large eggs.  But since mine are small from my chickens because they are just starting to lay, I used 9.  Look how bright in color the eggs are.  Season with salt and pepper, and then add about 1 1/2 to 1 3/4 cup milk to eggs.  You may use 1/2 & 1/2 too for a richer texture.  In addition to salt and pepper, I grate fresh nutmeg into this.  I love nutmeg in egg dishes!!!  But use the fresh nut, and grate it on a fine grater.

Thoroughly wash your spinach.  Blot dry.  Remove stems, and rough cut.  Then slice mushrooms, and rough chop your crisply fried bacon.  Side note:  I almost NEVER cook bacon on the stove anymore.  I use heavy duty sheets, with a rack in pan.  Layer bacon on rack and cook in oven at 450 degrees for about 15 min. or until crisp.  Watch closely though.  It comes out perfectly crisp every time, and your stove top is saved!

Layer your spinach, bacon, mushrooms and cheese into pie shell.  Pushing down into pie shell.  That spinach wants to keep jumping over the edge.

Carefully pour the milk and egg mixture over the ingredients.  Nice and slow so it doesn't spill over the edge.

Place on a heavy duty cookie sheet, just in case it spills over.
Bake at 350 degrees in middle rack of your oven, for about 45 minutes.  Ovens vary, so watch your quiche, and check it at about 35 minutes by inserting a clean knife into center of pie.  If it comes out clean, and pie is not jiggling, it is done.  However, in my case, a quiche usually needs a good 45 minutes to bake.  And always allow for another 10 minutes for it to set up some before you cut into it so it remains pretty after you slice it.

Can you smell it?  Some of my other favorite veggies for a quiche are asparagus, tomatoes, onions, and broccoli.  In the spring when asparagus are abundant, I love a quiche with asparagus, onion, fresh tomato, bacon and swiss cheese.  Ham is also a good addition.  Use your imagination and have fun.  You can make this up ahead and then pop it in the oven, serve with a salad and you have a quick dinner.
Bon Appetit!
PS  I have had such positive feedback on my cooking posts, that I was thinking of featuring a sort of Cooking 101 one day a week.  What do you think about that?
XO  Kris