Bacon Lattice Breakfast Tart with Spinach and Mushrooms

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

1. Heat oven to 350° F.
2. 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.
3. 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.
4. 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.
5. 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.