Quiche Provencale

• 1 (10-inch) baked pie shell
• 1 medium onion, sliced
• 1/2 c. chopped green pepper
• 1/2 c. mushrooms
• 1 Tbsp. oil
• 1 (10 oz.) pkg. spinach
• 6 to 8 slices bacon, fried and crumbled
• 1/2 to 1 c. grated cheese
• 1 Tbsp. snipped parsley
• 1/4 tsp. pepper
• 1 tsp. garlic salt
• 1/2 tsp. basil leaves, crushed
• 6 eggs
• 1 Tbsp. flour
• 1 1/2 c. milk or half and half

1. In a skillet over medium heat, saute onion, green pepper and mushrooms in oil.
2. Cook spinach by directions on package; drain well.
3. Beat together eggs, flour and milk until well blended.
4. Add vegetables, garlic salt, basil and pepper.
5. Spread bacon and grated cheese over pie shell in pan.
6. Pour other ingredients over cheese and bacon.
7. Bake in preheated 375u0b0 oven until knife inserted near center comes out clean, 30 to 35 minutes.
8. Let stand 5 minutes before serving.

shell, onion, green pepper, mushrooms, oil, spinach, bacon, grated cheese, parsley, pepper, garlic salt, basil, eggs, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996555 (may not work)