Spinach and Mushroom Quiche with Shiitake Mushrooms

Ingredients

• 0.5 teaspoon pepper black
• 0.5 cup broccoli florets chopped
• 0.3 cup butter 
• 4  eggs beaten
• 3 cloves garlic chopped
• 1 bunch green onions chopped
• 0.8 cup milk 
• 1 9-inch single pie crust prepared
• 0.5 teaspoon sea salt 
• 0.5 cup sharp cheddar cheese shredded
• 3.5 ounce mushroom caps sliced
• 9 ounce pkt spinach fresh
• 1 slice at least of turkey bacon cut into 1/2-inch pieces

Equipment

• bowl
• frying pan
• oven
• toothpicks
• aluminum foil
• pie form

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Fit pie crust into a 9-inch pie dish.
3. Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.
4. Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes.
5. Mix in 1/4 cup Cheddar cheese.
6. Spoon vegetable mixture into the pie crust.
7. Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
8. Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
9. Allow quiche to cool for 5 minutes before serving.