Bacon, Spinach, Mushroom, and Onion Quiche

Preheat oven to 400 degrees

2 frozen pie crusts, thawed

8 eggs, lightly beaten

1 1/2 cups heavy whipping cream

1/2 teaspoon ground black pepper

1/2 tsp red pepper flakes

1 (10 ounce) bag fresh spinach

1 pound sliced fresh mushrooms

1/2 red onion, diced

1 Tbsp. Olive oil

12 slices bacon, partially browned, drained, and cut into 1'' pieces (bacon will continue to cook on top of quiche)

1 (4 ounce) container crumbled feta cheese

1 8 ounce package shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Saute onion and mushrooms in olive oil until softened. Turn off heat and place 3/4 of the spinach on top of the onion mushroom mixture to wilt for a few minutes.

Gently combine spinach, mushrooms, onion, and Mozzarella cheese, Parmesan cheese, and feta cheese in a separate bowl. Stir in red pepper flakes.

 Place pie crusts on a baking sheet. Loosely pile spinach-mushroom mixture in the center of the thawed pie crusts.

Whisk eggs, cream, and black pepper. Pour egg mixture evenly over the filling, swirling carefully to evenly spread eggs. Top with remaining spinach.

Top both of the quiches with bacon pieces.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F and bake for an additional 35 minutes, until top of quiche is puffy and begins to turn brown.

Remove quiches and cool for 30 minutes before serving.

Freezes well.