Cheesy Spinach Quiche with Bacon

Breakfast

Prep time: 30 mins

Total time: 1 hour 15 mins

1 prepared deep dish pie crust (frozen or refrigerated)
6 slices bacon, sliced into 1-inch pieces
1 small yellow onion, finely diced
1 1/2 cups mushrooms, sliced
4 large eggs
3/4 cup fat free Mootopia or Fair Life milk
3/4 tsp kosher salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
1 (10-ounce) box frozen chopped spinach, defrosted and wrung out in paper towels to remove excess moisture
1 1/3 cup Gruyere cheese, shredded (divided)

Preheat oven to 375 degrees F. Line the bottom of a deep-dish pie pan with pie crust and set aside.
In a medium skillet, cook bacon pieces over medium-high heat. Remove from pan, drain of excess fat and reserve. (If more than 1 tablespoon of grease is left in the pan, drain and discard).
In the same skillet, add onions and mushrooms and saute for 5 minutes, stirring occasionally, until edges are golden-brown. Remove from heat and set aside.
Combine eggs, milk, salt, pepper, nutmeg in a large bowl. Whisk until smooth. Stir in onion mixture, bacon, spinach, and 1 cup shredded cheese. Pour into pie crust and top with remaining 1/3 cup cheese.
Crimp crust as desired, and bake for 40-45 minutes. (To protect your oven from spill-over, place a cookie sheet under the pie dish). Remove from oven and allow to rest for approx. 5 minutes before cutting into. Enjoy!