Quiche with Bacon, Spinach, Mushroom and Fontina

Not my recipe...recipe found HERE

Ingredients:

1 pie crust, rolled out and fitted into a 9″ pie pan   (GRANDMA'S PIE CRUST)

3 eggs, beaten

1 1/2 cups milk
1 Tbsp oil

1 medium onion, minced

8 oz mushrooms, sliced

1 bag (6 oz) baby spinach
6 strips bacon, cooked and crumbled
1 1/2 cups Gruyere cheese, shredded  (I use fontina)

1 tbsp flour

Salt & Pepper, to taste

Directions:
Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the mushrooms and onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.

In a large bowl, stir together the eggs, milk, onion, bacon, spinach, mushrooms, and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.