Quiche for any meal

1 'blind-baked' pastry shell (please scroll to the bottom of this blog for the instructions on how to 'blind-bake) Please click here to go to my recipe of the 'best pastry ever'.

this is an example of a blind-baked pastry shell

6 eggs
1/2 cup milk or cream
salt/pepper to taste
bacon - 2 strips - cut up into bite size pieces (use more bacon if you wish)
cheese - grated - 1/2 cup
spinach - 1/2 cup or 1 handful of washed spinach
4 large mushrooms - saute mushrooms first with the sauteed onions ( I always quickly rinse off my mushrooms as I usually find they are very dirty. Please check out my blog for this quick and easy method that will be available soon)
onions - 1/4 cup (saute in 1 tbsp.butter and 1 tsp. olive oil)

Add eggs, milk, salt & pepper together in a bowl and whisk until well blended.

Layer the ingredients in the baked pastry shell in this order:
cheese, bacon, spinach, mushrooms & onion and then pour the egg mixture over it all.
Bake for approximately 40 minutes or until the eggs mixture is set.

Eat while it is hot or cool down the quiche and wrap well and freeze for later use.

'Blind baking' pastry

Blind baking (or pre-baking) is the best way to avoid a soggy pie crust! Before the lining with the foil, prick the bottom of the pie crust with a sharp knife to avoid bubbles. Line the pie crust with tin foil and weigh down the foil with dry beans or rice or small forks or spoons. Bake at 400 until golden brown.  

This is an example of a store bought pastry shell....a good option when you don't have enough time to make your own pastry.