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.

Asparagus and Mushroom Quiche

Ingredients:

5 slices bacon 2 tablespoons olive oil 1 small onion, cut into 1/2-inch pieces 1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces 1 cup chopped fresh asparagus 1 (8 inch) unbaked pie shell 1 egg white, lightly beaten (optional) 1 cup shredded sharp Cheddar cheese 1/4 cup crumbled feta cheese 2 eggs 3/4 cup half-and-half cream 1/2 teaspoon salt Fresh ground pepper

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
3.	Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
4.	Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
5.	Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
6.	Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.