Bake Time: 40-50 minutes
Amount: 6-8 servings
Be sure all the liquid from the mushrooms and spinach have completely evaporated or your quiche won't set-up firm.
1/2 (15 ounce) package Jewel® refrigerated pie crust (1 crust)
1 tablespoon Jewel® butter
1/2 cup chopped onion
1 (8 ounce) package sliced mushrooms
1 teaspoon Jewel® salt
1/2 teaspoon white pepper
1/2 (10 ounce) package Jewel® frozen chopped spinach, thawed, well drained
1 (8 ounce) package Jewel® Swiss cheese, shredded
6 slices Jewel® bacon, cooked and crumbled
5 Jewel® large eggs
1 1/2 cups half-and half
Prepare crust according to package directions in a deep dish pie pan; do not bake. In medium skillet, heat butter over medium-high heat. Add onion, mushrooms, salt and pepper; sauté until all liquid is absorbed. Add in extremely well drained spinach. Sauté until ALL liquid is evaporated. Remove from heat; cool slightly. Sprinkle 1 cup cheese on the bottom of pie crust. Layer with bacon, spinach mixture and remaining cheese. Place on baking sheet. In medium bowl, combine eggs and half-and-half, whisking until well combine. Pour over filled pie crust. Bake in a preheated 375°F oven 40-50 minutes or until knife inserted into center comes out clean. Remove from oven and allow to set 5-10 minutes before serving.
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