Spinach Mushroom Quiche (6 servings) 6 slices cooked and crumbled bacon (optional) 5 large eggs 1 cup milk 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg (optional) 2 cups fresh spinach - chopped 2 cups fresh mushrooms - chopped 1/2 cup onion - chopped 1 cup Swiss cheese - shredded 1 cup Cheddar cheese - shredded 1 9-inch deep dish pie crust I made this for Sunday brunch. We had a couple vegetarians visiting, so I skipped the optional bacon. I turned out very well. The vegetable to egg ratio was a little higher than I was used to, but it worked. It made me feel like I was eating something healthy despite my full awareness of all the delicious cheese I knew was there. I would make this again. But in all truth, I would make another recipe called Easy Spinach Quiche first. It's quite similar, but just a little bit better. (The recipe on this page was submitted in 2007. It was tested and photographed in January 2017.) How To Make A Spinach Mushroom Quiche Preheat oven to 375 degrees. In a large bowl, beat the eggs with the milk and spices until frothy. Stir in the bacon, spinach, mushrooms, onions, 3/4 of the Swiss cheese, and 3/4 of the Cheddar cheese. Pour into the pie crust and sprinkle remaining cheese on top. Bake for 40 to 45 minutes until browned on top and a knife or toothpick inserted into the center comes out clean. Allow to cool at least 10 minutes before cutting into wedges to serve. This is a versatile recipe. You could replace the bacon with sausage (about 1/3 cup crumbled) or add chopped green peppers. The sky is the limit. Enjoy! Mr Breakfast would like to thank leprican_katie for this recipe. Recipe number 2007. Submitted 3/20/2007.