Spinach and Mushroom Quiche

I love breakfast for dinner, and this recipe is a great way to do that. In fact, you could have it for lunch, too. A slice of this quiche can be paired with a plate of fruit, or is complemented well by a side of salad greens with a light vinaigrette dressing. I've made it twice in the last month, can't get enough of it. Hope you like it as much as I do.

Spinach Mushroom Quiche

Ingredients:
6 slices of bacon
5 eggs 
1 cup whipping cream
¼ tsp. ground nutmeg
½ tsp. salt
½ tsp. pepper
2 cups chopped fresh spinach
2 cups chopped mushrooms
½ cup chopped onions
¾ cup shredded Swiss cheese
1½ cups shredded cheddar cheese, divided
1 9-inch deep dish, uncooked pie crust

Directions: Preheat oven to 400° F. Cook bacon in skillet, pat dry to remove excess grease, crumble and set aside. In a large bowl, whip together eggs, cream, nutmeg, salt and pepper. Stir in bacon, spinach, mushrooms, onions, Swiss cheese and 1 cup of the cheddar cheese. Pour into pie crust and sprinkle remaining cheddar cheese on top. Bake uncovered for 35 minutes, or until lightly browned on top.

Ok, so here's my two cents. First, I used vegan bacon both times I've made this, and it worked great, so if you're going the vegetarian route, you won't get left out (it rhymes). Second, I make the pie crust from scratch, it definitely adds a great texture and flavor that way, but is obviously a little more time consuming, especially if you're not that practiced at making your own yet. (I use the Betty Crocker Pie Crust recipe). Third, the cooking time on this can very a bit depending on your oven, mine took a little longer the first time than the second time (different oven).

Source: The main inspiration for this recipe is http://allrecipes.com/recipe/belle-and-chrons-spinach-and-mushroom-quiche/detail.aspx, but I've changed it up a bit to firm up the texture, among other things.