Ingredients:
- 9-inch Pie Crust
- 7 large eggs, beaten
- 2/3 cup skim milk
- 2 cups cooked chicken, diced or turkey breast, chopped
- 1 cup baby spinach, chopped
- 1/3 cup part-skim Swiss cheese, or cheese of your choice
- 4 oz. mushrooms, roughly chopped
- 1/2 lb. bacon, cooked and crumbled
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. dried thyme
Directions:
- Preheat the oven to 400 F degrees.
- Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter.
- Transfer it to a deep 9-inch glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate.
- Then fold/crimp the overhanging dough.
- Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
- Transfer pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
- Meanwhile in a large mixing bowl, lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
- Place quiche on a cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.
- Let cool before serving.
