Shiitake Mushroom Spinach Quiche

Preheat your oven to the optimal temperature of 375 degrees Fahrenheit (or 190 degrees Celsius for those using metric measurements).

Place the pie crust into a circular, 9-inch baking dish to form the foundation of your quiche.

Melt butter in a large, deep skillet over medium heat and cook the green onions alongside garlic until they have softened to your liking, approximately 5 minutes. Continue cooking and stirring the turkey bacon within the green onion mixture until it reaches a fragrant state.

Mix in the spinach, shiitake mushrooms, and broccoli into the green onion mixture; cook and stir these vegetables until they have reached a tender consistency, ranging from 5 to 7 minutes. Combine the cooked vegetables with 1/4 cup of Cheddar cheese.

Spoon this vegetable mixture into the pie crust, forming a harmonious union between filling and pastry.

In a separate bowl, whisk together eggs, milk, sea salt, and black pepper until well combined. Pour the egg mixture gently over the vegetable filling, stirring the eggs into the filling to create a cohesive whole.

Place your quiche in the preheated oven and bake for 15 minutes. Sprinkle an additional 1/2 cup of Cheddar cheese over the top and bake for a further 10 minutes. Cover your quiche with aluminum foil and continue baking until it has set and a toothpick inserted into the center comes out clean, approximately 10 more minutes.

Allow your quiche to cool for a brief 5 minutes before serving.