This is what I’d like to be eating for lunch on this cold, cold day. I’m not, but I’d like to be. Add a crisp green veggie salad, and I promise, you’ll be happy.

Spinach, Mushroom and Bacon Quiche

1 (9-inch) pie pastry made from your favorite recipe (or use purchased crust)
1 c. sliced fresh mushrooms
1 Tbsp. butter
1 c. grated cheddar cheese
1 (10 oz.) pkg. chopped spinach, thawed and squeezed very dry (I wring it in a clean lint-free kitchen towel)
3 eggs
1 1/2 c. whipping cream
2 tsp. Worcestershire sauce
1/2 tsp. sugar
1/4 tsp. crushed garlic
1/2 tsp onion salt
1/8 tsp. freshly ground pepper
6 strips bacon, crisply cooked and crumbled
1/3 c. freshly grated Parmesan cheese

Preheat oven to 350 degrees. Roll pastry dough and fit into 9-inch pie pan, fluting edges. In small skillet, cook mushrooms in butter until soft. Drain on paper towel to absorb any remaining moisture. Sprinkle cheddar cheese in bottom of crust. In large bowl, combine spinach, eggs, cream, Worcestershire, sugar, garlic, onion salt and pepper. Mix thoroughly until combined. Stir in cooked mushrooms and crumbled bacon. Pour into crust, using fork to distribute ingredients evenly. Sprinkle with Parmesan cheese. Bake for50-60 minutes, until knife inserted in center comes out clean. If quiche browns too quickly, tent with foil. (I usually bake the quiche on the lowest oven rack). Remove from oven and let stand for 5-10 minutes before cutting. Makes 6 servings, or more if you’re thinking about moderation….