Gina's Quiche

                                                                                                   

Thanks GG!

1 frozen 9-inch deep dish pie crust
5 large eggs
¾ cup half and half
1 tablespoon olive oil
5 slices bacon, chopped
1 medium onion, chopped
5 oz. white mushrooms, stemmed and sliced
9 oz. pkg. frozen chopped spinach, thawed, well drained, and re-chopped
1 teaspoon fresh grated nutmeg
1 large clove garlic, minced
½ cup part-skim ricotta cheese
½ cup shredded cheese (we used a four-cheese Italian blend)
Salt and fresh-ground pepper

PREPARATION
Preheat the oven to 350°F. In a large mixing bowl, beat the eggs and
whisk together with half and half, 1 teaspoon of salt and a ½ teaspoon
of pepper. Set aside.

In a large skillet, heat the olive oil over medium high heat and add
bacon. Saute until crisp. Remove with slotted spoon to a plate lined
with paper towels. Do not drain grease from pan.

Reduce heat under skillet to medium and sauté onions until they start
to get soft. Add mushrooms and a sprinkling of salt to draw out
moisture. When mushrooms are soft and golden, push them and the onions
to the outer rim of the pan and add spinach to center. Add the nutmeg
and garlic and cook for one minute. Toss in the drained bacon and stir
to combine the whole mixture. Turn off heat.

Mix ricotta and shredded cheese together. Add to egg mixture and whisk
until well combined.

Place pie crust on cookie sheet and fill with hot mixture, making sure
to distribute equally. Then pour egg mixture over top. There might be
a little spillage; it’s okay and won’t hurt the quiche or the pan.
Bake for 50 minutes, or until center is set and the top is a warm
golden color. Let rest 15 minutes before serving.