Spinach, Bacon And Mushroom Quiche

• 1 pie pastry (for a 10-inch quiche or tart pan or 9-inch pie plate)
• 1 tablespoon dry breadcrumbs
• 8 ounces bacon, cut into 1/2 inch pieces
• 1 medium onion, minced
• 2 cups chopped portabella mushrooms
• 2 cups chopped fresh spinach, packed (very well dried)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 2 cups grated cheddar cheese, divided use
• 6 ounces cream cheese
• 4 eggs
• 1 cup milk

1. Preheat oven to 375u0b0F.
2. Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
3. Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
4. With 2 tbsp of the bacon fat, saute onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
5. Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
6. Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

pastry, breadcrumbs, bacon, onion, portabella mushrooms, fresh spinach, ground coriander, ground nutmeg, cheddar cheese, cream cheese, eggs, milk

Taken from www.food.com/recipe/spinach-bacon-and-mushroom-quiche-116492 (may not work)