Recipe - Quiche

I like Quiche pretty firm and definitely not runny, not too eggy and with lots of yummy additions. This recipe is VERY flexible. The ingredients listed are what I had on hand and can easily be omitted or changed to reflect the state of your pantry and refrigerator. You can choose your favorite cheese, use half and half instead of milk, change the spices up, add some cooked sausage, etc. Cook's choice!

Ingredients:
1 pie crust
3 pieces of bacon
1/2 onion, diced
2 T butter
1 c frozen spinach
1 c monterey jack cheese, shredded
4 eggs
1 c milk
1/4 t sugar
1/2 t salt
1/2 t pepper
1/4 t dried mustard

Recipe:

1- Preheat oven to 425 degrees.

2- Thaw and drain spinach, squeezing out excess moisture with a paper napkin. Set aside.

3- Cut bacon into 1/2 inch pieces and fry in a small frying pan until really crisp. Set aside to cool.

4- Add butter to bacon grease still in frying pan and sauté onions until very soft. Set aside to cool.

5- In pie plate, arrange pie crust fitting to plate and cutting off excess dough. Add bacon, onions, and spinach to pie plate, spreading evenly around the bottom.  Top with cheese, spreading evenly on top.

6- Mix together eggs, milk, and spices in a small bowl. Pour evenly into pie plate over the other ingredients. The other ingredients may not be completely covered by the mixture, but it will melt and meld together as it cooks.

7- Cook at 425 degrees for 10-15 minutes and then turn oven down to 300 degrees, cooking until done, about 20 more minutes.  Quiche is done when no longer jiggly.

8- Cut a slice, a quarter, or a half and enjoy!