I made this quiche one night and then had the leftovers for breakfast the next day! Even the leftovers tasted great - heated in a 375 degree oven for about 15 min!
Source: Cooking Light April 2014
Ingredients:
1 pie crust (I used a packaged one to save time)
3 center-cut bacon slices
1/3 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 teaspoons fresh thyme
2 cups packed baby spinach
1 cup 1% low-fat milk
1/3 cup half-and-half
3 large eggs
1 large egg white
2 ounces cave-aged Gruyère cheese, grated
Instructions:
1. Preheat oven to 425°.
2. Bake the crust (with pie weights on top of foil) at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
3. Reduce oven temperature to 350°.
4. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid.
5. Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.
6. Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350° for 45 minutes or until filling is set. Let stand 10 minutes.
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