Spinach Mushroom Quiche with Bacon & Feta topping

Ingredients

• 8 oz bag of spinach

• 6 slices of crispy bacon - diced

• 1 small yellow onion - diced

• 3 cloves garlic - diced

• 4 oz can of mushrooms - well-drained.

• 8 eggs

• 1 tablespoon of bacon lard

• 1 tablespoon of mayonnaise

• a pinch of pink salt & a pinch of black pepper

To get started, preheat the oven to 350F.

Grease or spray a glass pie dish and set aside.

Crack the eggs into a medium-sized bowl, add the mayo, and whisk until fully combined; set aside.

Next, place the bacon in a cold skillet and bring to a boil over medium heat; cook until crispy. Then, use tongs or a fork to remove the bacon from the pan and place it on a paper towel-covered plate to dry and cool. Once the bacon is cool enough to touch, dice it up.

Add the onions to the skillet and brown them in the bacon grease, stirring occasionally. Once lightly browned, add the garlic, mushrooms, and spinach. Continue to cook, stirring until the spinach has wilted. Turn off the heat and season the vegetable mix with salt and pepper to taste.

Place the vegetable mixture into the prepared pie dish, then add the whisked eggs. Mix together to ensure they're evenly distributed, then sprinkle the bacon and feta cheese on top.

Place the pie dish in the oven and bake for 30 minutes or until a toothpick inserted into the middle comes out clean. Set the oven to broil and broil for 5 minutes to brown the top. Remove from the oven and let cool slightly before cutting into it.

Notes

I used a glass pie dish, but any oven-safe baking dish will do. If the skillet is oven-proof, you can make this in a single pan, although it may stick.

Putting the bacon into a cold pan and then turning the pan on lets the fatty part of the bacon cook more evenly and a bit quicker overall.

This recipe may be made vegetarian by omitting the bacon and for tofu or tempeh or left out entirely. I would use coconut oil instead of the bacon grease or olive oil.