Spinach and Mushroom Quiche with Shiitake Mushrooms

Ingredients

• 1 prepared 9-inch single pie crust
• 0.25 cup butter
• 1 bunch green onions, chopped
• 3 cloves garlic, chopped
• 1 slice turkey bacon, cut into 1/2-inch pieces
• 1 (9 ounce) bag fresh spinach
• 1 (3.5 ounce) package shiitake mushrooms, sliced
• 0.5 cup chopped broccoli florets
• 0.25 cup shredded sharp Cheddar cheese
• 4 eggs, beaten
• 0.75 cup milk
• 0.5 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 cup shredded sharp Cheddar cheese

Steps

1. Set the oven to 375 degrees F (190 degrees C) and let it preheat.
2. Line a 9-inch pie dish with the pie crust.
3. Over medium heat, melt the butter in a large skillet. Cook and stir the green onions and garlic in it for about 5 minutes, until the green onions soften. Add the turkey bacon to the green onion mixture and cook, stirring, until fragrant.
4. Mix the spinach, shiitake mushrooms and broccoli into the green onion mixture and cook, stirring, for 5 to 7 minutes until the vegetables soften. Stir through 1/4 cup Cheddar cheese.
5. Transfer the vegetable mixture into the pie crust with a spoon.
6. Beat the eggs with the milk, sea salt and black pepper in a bowl. Gently pour this over the vegetable filling and stir it into the filling just a little to combine.
7. Put the quiche in the preheated oven for 15 minutes. Scatter 1/2 cup Cheddar cheese over it and bake for 10 additional minutes. Cover it with aluminum foil and bake for about 10 more minutes, until the quiche is set and a toothpick tested in it comes out clean.
8. Leave the quiche to cool for 5 minutes, then serve.