Spinach and Mushroom Quiche with Shiitake Mushrooms

Recipe View Preheat the oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View Gently fit the pie crust into a 9-inch pie dish, crimping the edges for a rustic look.

Recipe View In a large skillet, melt the butter over medium heat. Add the green onions and garlic, sautéing until softened and fragrant, about 5 minutes. Add the diced turkey bacon and cook until lightly browned.

Recipe View Stir in the chopped spinach, shiitake mushrooms, and broccoli florets. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes. Mix in 1/4 cup of the shredded Cheddar cheese. Remove from heat.

Recipe View Spoon the vegetable mixture evenly into the prepared pie crust.

Recipe View In a separate bowl, whisk together the eggs, milk, sea salt, and black pepper until well combined. Carefully pour the egg mixture over the vegetable filling, gently stirring to ensure even distribution.

Recipe View Bake in the preheated oven for 15 minutes. Sprinkle the remaining 1/2 cup of Cheddar cheese over the top of the quiche. Continue baking for an additional 10 minutes, or until the cheese is melted and golden brown. If the crust begins to brown too quickly, cover the edges with aluminum foil. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into it comes out clean, about 10 more minutes.

Recipe View Remove from the oven and allow the quiche to cool for at least 5 minutes before slicing and serving. Garnish with a sprinkle of fresh herbs, if desired.