Ingredients:
1 refrigerated pie crust
1 tablespoons butter
1 cup sliced mushrooms
1 cup diced onions
3 cups fresh spinach or 1 10 oz package frozen spinach
3 large eggs
1/2 teaspoon salt
1/2 teaspoon blackpepper
1/2 teaspoon garlic powder
1 1/2 cups milk
1/2 cup shredded Monterey Jack
1/2 cup shredded Cheddar Cheese
1/2 cup shredded smoked Gouda cheese
3/4 cup diced cooked ham
1/2 cup crispy bacon bits
Directions
Preheat oven to 425 degrees F. Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork. Bake the pie crust for 10 minutes.
Add butter to a medium skillet and add mushrooms and onions. Cook for 5 minutes, stirring often. Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) Cook until spinach just starts to wilt if using fresh or until heated through if using frozen.
Add ham, shredded Cheddar and Monterey Jack cheese, garlic powder, salt and pepper to taste. Set aside. In a large bowl, add eggs, milk, salt and pepper and whisk until well combined.
Add egg mixture to the ham and spinach and mushroom mixture. Stir until well combined. Pour into pie shell and bake for 50-55 minutes at 325 degrees.
20 mins into baking, add some shredded cheddar cheese and bacon bits on top of the quiche and continue baking until the center is set. Remove from oven and allow to rest 10 minutes before slicing.