Bacon Vegetable Quiche

• 1 unbaked pastry shell (9 inches)
• 1 cup sliced fresh mushrooms
• 1 cup chopped fresh broccoli
• 3/4 cup chopped sweet onion
• 2-1/2 teaspoons olive oil
• 2 cups fresh baby spinach
• 3 large eggs, lightly beaten
• 1 can (5 ounces) evaporated milk
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• 6 bacon strips, cooked and crumbled
• 1/2 cup crumbled tomato and basil feta cheese

1. Preheat oven to 450u0b0. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375u0b0.
2. Meanwhile, in a large skillet, saute mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted.
3. In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
4. Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
5. Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375u0b0. Place quiche on a
6. ; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

pastry shell, mushrooms, fresh broccoli, sweet onion, olive oil, baby spinach, eggs, milk, fresh rosemary, salt, pepper, cheddar cheese, bacon, tomato

Taken from www.tasteofhome.com/recipes/bacon-vegetable-quiche/ (may not work)