Mushroom Spinach and Bacon Quiche

I can't believe that it took me 26 years to make my first quiche... It's one of those foods that will fool people into thinking that you are super fancy and that you have complete control over the the art of cooking. They're fluffy, flaky, savory, and cheesy all at the same time. Thank goodness my boyfriend is always willing to be my sous chef and thanks to his chickens for laying the delicious eggs we use (but next time can you stop having fun with the neighborhood boys so I don't need to waste time picking out the icky red dot..thanks, love you Mary Poopins and Sacajawea!) I hope you enjoy this quiche. You know it's a good recipe when 2 people can finish off the entire pie!

Ingredients

1 9 inch premade frozen pie crust or favorite homemade flaky crust

1 cup heavy whipping cream

5 large eggs, beaten
1 cup of any shredded cheese (I like using cheddar or pepper jack for some spice!)

Fillings 

(feel free to add more or less of these depending on your taste or just use whatever veggies and meat you have on hand)

5 mushrooms, sliced

1/2 onion, diced

2 cloves garlic, minced

2 handfuls spinach, chopped

5 strips bacon, chopped
1/2 tomato diced
salt and pepper to taste

Directions

1. Preheat oven to 375 degrees.
2. Meanwhile, cook all your fillings on the stove. I recommend frying the bacon first, then reserving about a tablespoon of the fat to cook your onion, garlic, mushrooms, tomatoes, and spinach (add this in the last 2 minutes). Drain extra liquid from your fillings.
3. Bake the empty crust for 10 minutes because no one likes an undercooked, doughy crust.
4. In a big bowl mix together the cream, eggs, cheese, and all the cooked fillings.
5. Pour the egg mixture into the crust and bake for 35-40 minutes or until the top is golden and it is no longer jiggly.
6. Let cool for about 5 minutes then cut into wedges and serve warm!
7. DIG IN!