The credit for this amazing quiche recipe goes to my Godmother Charie MacDonald. Mix in any fillings you like. My fave is the spinach and gruyere. Enjoy!!

Ready

• 8 oz. pate brise (dough - see below)*
• 10 oz. frozen spinach, drained and squeezed dry
• 1 lb. bacon, diced
• 8 oz. fresh sliced mushrooms
• ½ cup of sliced green onions
• 3 eggs
• 1 cup heavy cream
• ½ cup milk
• 1 ½ cups of shredded Gruyere cheese
• ½ tsp. each of salt and ground pepper
• 1 tablespoon butter

Set

• rolling pin
• pie plate (9”-10”)
• frying pan
• paper towel
• whisk
• bowl

Go

1. Roll out dough 2” larger than 9”-10” pie plate. Scallop edges and refrigerate while preparing filling.
2. Fry bacon until crisp. Remove and drain on paper towel.
3. Leave 1 tablespoon of bacon fat in the pan. Add mushrooms and green onions and sauté until wilted. Drain.
4. Whisk eggs in a bowl. Add cream, milk and seasonings.
5. Remove pie shell from the refrigerator. Make single layers in the pie plate of spinach, bacon, mushrooms, and onions. Sprinkle the cheese all over.
6. Pour the egg mixture over and dot with butter
7. Bake in preheated 375°F degree oven for 45 mins. Remove from over and let sit for 10 mins before serving.

What you should know

My standard Pate Brisee is 3 parts flour to 2 parts butter with a pinch of salt and dash of water.*