Prep Time: 20 mins | Cook Time: 35 mins | Additional Time: 5 mins | Total Time: 1 hr | Servings: 6 | Yield: 1 9-inch quiche

This recipe has always been a part of my family since I was little. My Grandma taught me this recipe so I can share with my kids and with you as well! Give it a try and enjoy!


1 prepared 9-inch single pie crust

¼ cup butter

1 bunch green onions, chopped

3 cloves garlic, chopped

1 slice turkey bacon, cut into 1/2-inch pieces

1 (9 ounces) bag fresh spinach

1 (3.5 ounces) package shiitake mushrooms, sliced

½ cup chopped broccoli florets

¼ cup shredded sharp Cheddar cheese

4 large eggs, beaten

¾ cup milk

½ teaspoon of sea salt

½ teaspoon black pepper

½ cup shredded sharp Cheddar cheese


Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: Press the pie crust in a 9-inch pie dish.

Step 3: Place a large skillet on the stove and turn the heat to medium.

Step 4: Add the butter and allow it to melt.


Step 5: Add the garlic and green onions. Sauté for 5 minutes or until the garlic is aromatic.

Step 6: Add the turkey bacon and cook until done.

Step 7: Add shitake mushrooms, broccoli, and spinach. Cook for 5 minutes or until the veggies are soft.

Step 8: Add 1/4 cup of Cheddar cheese and stir until well combined.

Step 9: Transfer the mixture into the prepared pie crust.

Step 10: In a medium mixing bowl, add the milk, eggs, salt, and pepper. Whisk until creamy, then pour the mixture on top of the vegetable filling.

Step 11: Place inside the preheated oven and bake for 15 minutes. Remove from the oven and sprinkle 1/2 cup of Cheddar cheese on top.

Step 12: Put it back inside the oven and bake for another 10 minutes.

Step 13: Cover with aluminium foil and bake for another 10 minutes or until a toothpick comes out clean after inserting in the middle.

Step 14: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.

Step 15: Serve and enjoy!

Nutrition Facts:

Per Serving: 381 calories; protein 13.7g 27% DV; carbohydrates 21.9g 7% DV; fat 27.2g 42% DV; cholesterol 164mg 55% DV; sodium 574.5mg 23% DV.

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