Prep time: 20 minutes
Cook time: 45 minutes
Servings: 4
- 6 slices Smithfield thick-cut bacon, any flavor
- 1 cup sliced cremini or button mushrooms
- 3 cups lightly packed baby spinach
- 1 refrigerated prepared pie crust
- 6 large eggs
- 1 cup half and half
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat oven to 350° F.
- In skillet, cook bacon over medium heat 5-6 minutes, or until slightly rendered and beginning to curl. Remove bacon from pan and drain on paper towels until cool enough to handle. Drain all but 1 tablespoon fat from pan and cook mushrooms over high heat 4-5 minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook 1 minute, or until just wilted.
- Line 9-inch pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In bowl, lightly whisk eggs and stir in half and half, Parmesan, salt and pepper; reserve.
- Add mushrooms and spinach to egg mixture and stir to combine. Pour into pie crust and bake 20-25 minutes, or until eggs are begin to set. Increase oven temperature to 400 F. Arrange bacon loosely in woven lattice form on top of pie and return to oven. Bake 18-20 minutes, or until bacon begins to crisp and crust is golden brown.
- Let cool on wire rack 10-15 minutes before serving.
Substitutions: Whole milk can be substituted for half and half. Baby kale can be substituted for baby spinach.